With winter just around the corner, it’s the perfect time to spice up your life. Who wouldn’t love a little pick-me-up? Using spices in your cooking is a great way to add a taste-hit to your food while giving you a health boost.
For centuries, spices have been used for both culinary and medicinal purposes. From anti-inflammatory properties to cognitive and mood boosters, spices are packed full of vitamins and minerals. The good news is, some of the best spices can be found at your local supermarket — fresh or dried — ready to make your Aquna meal even more memorable.
With around 40 spices (and herbs) available, we’ve narrowed down the list to four spices that we believe complement Aquna’s flavour and texture. We’ve Aquna recipes to spices in this article, along with two NEW ones to try!
1. Ginger: the zingy spice
Powerful health benefits: Ginger helps with an upset stomach. Studies have shown ginger is useful in treating nausea, including motion sickness and morning sickness. It has anti-inflammatory properties and high levels of antioxidants. Some research indicates it may have anticancer effects.
Flavour: Ginger walks a fine line between savoury and sweet and is traditionally used in Asian recipes like noodle bowls or stir-fry. Keen to give it a go? Try this recipe: Baked Aquna parcels with ginger and soy sauce
2. Turmeric, the golden spice
Powerful health benefits: Turmeric has a growing reputation as a superfood. This golden spice gets lots of hype, for good reason. It’s bursting with antioxidants, anti-fungal and anti-inflammatory. Research suggests turmeric may help prevent or slow down Alzheimer’s disease.
Flavour: Turmeric has a warm, earthy flavour (with a slightly bitter aftertaste) and has been used throughout history in Indian cooking. Keen to give it a go? Try this recipe: Curried Aquna with cauliflower
3. Garlic, the spicy spice
Powerful health benefits: Garlic is highly nutritious and is used to reduce the risk of heart disease by lowering levels of blood fats and cholesterol. Garlic is also used to fight colds, sinusitis and flu with its antibiotic and antiviral properties. You have to chop or crush the clove to get the benefits.
Flavour: Garlic is synonymous with cooking. You’ll be familiar with the strong-smelling bulb — and a key ingredient in the Mediterranean diet. Keen to give it a go? Try this recipe: Stir-fried rapini with Aquna and sesame
4. Chilli, the kicker spice
Powerful health benefits: Chillies are an excellent source of immune-boosting vitamin C. They’re also known for having metabolism-boosting qualities, helping to keep blood vessels healthy, and are high in fibre and minerals like potassium.
Flavour: There are more than 200 varieties, ranging in flavour from sweet to smokey. Chillies are notably used in Mexican, Indian and Thai cooking. Keen to give it a go? Try this recipe: Thai red Aquna curry
Even fish lovers fear cooking with a whole fish. Many of us have lost the skill (and will) to break down and cook a whole fish. In the article, you’ll meet chef and restaurateur Alessandro Pavoni, who owns three Sydney eateries: Ormeggio at The Spit, Chiosco by Ormeggio, and a’Mare.
Earlier this year, Alessandro cooked a whole Aquna Murray Cod recipe (see below) at a Sydney Seafood School masterclass. If you’re curious to know how and why to cook a whole fish, Alessandro shares his thoughts in this Q&A, along with the reasons he hand-picks Aquna.
Q1. What do you look for in the produce you serve at your restaurants?
A. Freshness and consistency are the main two factors. Sustainability is super important for seafood — and quality across all ingredients!
Q2. What qualities do you most value about Aquna Murray Cod?
A.Consistency , high quality, freshness — Aquna Murray cod really ticks all my boxes.
Q3. How would you describe the flavour of Aquna Murray Cod?
A.I love Aquna Murray Cod. It’s such a clean fish and never tastes muddy. I particularly love the texture.
Q4. Some people are fearful of cooking a whole fish. Explain why they should try cooking Salt-Crusted Aquna Murray Cod?
A. I believe cooking a whole fish — skin,bones and all — gives it such a better flavour. You retain better moisture. The delicate flesh of the fish is protected because it is cooked on the bone — it takes flavour too. Cooking in salt crust is the purest way of cooking. Inside the chamber, created by the salt, the heat creates steam with the moisture of the fish and infuses with the flavour of the salt. It’s protected from the high heat. You can infuse it with other flavours such as lemon or herbs. It’s delicate yet robust in flavour, and so rewarding when you cut it open.
RECIPE: Salt-crusted Aquna Murray Cod
Ingredients
Serves 4
1.2 kg salt mix (half rock salt, half fine salt, pulse in blender until still coarse)
6 x 55g eggs, separated for 180g of egg white (see notes)
2 x 400g Aquna Murray Cod fillets, skin (scales on)
Extra virgin olive oil
12 lemon leaves
Preserved lemon and macadamia dressing
80g macadamia nuts
1 whole preserved lemon
100ml extra virgin olive oil
Salt flakes and freshly ground white pepper, to taste
1. Toast the macadamia until golden in the oven, allow to cool, cut each one into 4 pieces.
2. Wash and clean the pulp off the preserved lemon skins and discard, cut the skins in 5mm cubes.
3. Mix lemon, macadamia and olive oil, season with salt and pepper.
Method
1. Pre-heat over to 180°C
2. Make salt mix: whip 180g egg white until firm, add salt and combine.
3. Brush the flesh side of the cod fillets with oil and sandwich together, skin facing
outwards.
4. Place half of the salt mix onto a papered baking tray. Lay the half the lemon leaves
onto the salt mix underneath the cod fillets, then cover with the remaining lemon
leaves and the rest of the salt mix.
5. Bake for 18 minutes.
6. Remove from oven and rest for 10 minutes.
7. Break away salt crust and remove skin and lemon leaves.
8. Plate fish with macadam dressing over the top.
9. Serve with green salad
Producing a sustainable fish product is not a set-and-forget situation. From the beginning, we’ve been working within our own business and throughout our supply chain to reduce our environmental impact. Each year, we raise the bar higher. We ask ourselves: “Where can we improve?”
Sustainability has a number of different elements, of course. In this article, we’d love to share with you what we’ve been working on as we continue to up the ante in 2022, staying laser-focused on our vision to set the sustainability benchmark globally for the aquaculture industry.
Here are four new initiatives:
1. Feed production
According to Mat Ryan, managing director, Aquna, the team has been working on different diets that use vegetable proteins to completely substitute fishmeal to feed Aquna Murray Cod.
In addition to this initiative, Mat says the team is also looking at using waste from other aquaculture businesses and land-based animal protein sources to find the most sustainable feed for our fish.
2. Energy reduction
True to one of our core values, Innovation, Mat says the team is in the process of finding a better way to aerate the ponds. Aeration of our water is our biggest power use. In a new trial, which is about to get started, the team is looking at reducing the amount of energy required to perform aeration while maintaining a happy and healthy environment for our fish.
3. Plastic waste recycling
Aquna has recently welcomed a new plastic crushing press on-site in Griffith. Installation of the plastic crushing press means all of our plastic waste can be compressed and sent on to recyclers for reuse. Compacting the waste also cuts down on transport required to action this.
4. Recyclable boxes
In another new trial, we’re testing recyclable boxes to transport our fish from farm to market. When we reach a conclusion on which recyclable box works best for us, we’ll communicate in more detail with you.
Want to know where to buy Aquna Murray Cod?
There are a number of ways you can buy Aquna Murray Cod.
It’s a question the Aquna team gets asked by chefs and grocery consumers, who are keen to learn more about our product’s flavour profile, when compared with other white-fleshed fish on the market.
If a flavor profile is the combination of flavours experienced when a food item is tasted, how would Aquna be best described? That’s what we’re going to unpack for you in this month’s article.
Nope, there’s no muddy flavour
There are still some people who associate Murray cod with a muddy flavour. In fact, it’s usually the one thing wild-caught Murray cod, and other freshwater fish, have been criticised for historically.
As more chefs learn about the flavour profile of Aquna Murray Cod and choose to use our premium fish on their menus in restaurants in Australia and the USA, what is it about the taste of our product that they love?
Here’s how four well-known chefs sum up how Aquna tastes:
Christian Abbott from the Australian Venue Co. (Melbourne branch) describes Aquna as: “Buttery, velvety, clean, with a meaty texture.” According to Christian, Aquna Murray Cod delivers versatility, consistency, and sustainability like no other native fish.
Brendan Katitch from NOMAD in Flinders Lane says: “The magic of Aquna Murray Cod lies in the contrast of flavours and textures, the sweet, delicate, earthiness of the flaky flesh against the crispy fattiness of the (flame licked) skin.”
Jason Staudt (pictured) from Stokehouse in St Kilda told us in a recent Q&A that Aquna’s “clean flavour and firm flesh” appeal to him. Together with the product’s great versatility – from cooking over wood, to poaching, to steaming – which bring out different, natural flavours.
Jeremy Arrascaeta fromAngler at Stirling in South Australia describes Aquna succinctly: “Sweet, delicate, firm, versatile, easy to cook and approachable.”
Have you tried Aquna Murray Cod? How would you describe its flavour?
Excitingly, you can learn how to cook with Aquna Murray Cod from chef and restaurateur, Alessandro Pavoni, at an in-person masterclass at the Sydney Seafood School on Saturday, 26 February 2022. BOOK NOW.
In a new partnership between Aquna and Primary Industries and Regions South Australia (PIRSA), recreational anglers will be able to fish for Aquna Murray Cod at Happy Valley Reservoir Reserve in Adelaide’s south.
More than 1000 catch-ready Aquna Murray Cod, ranging from 1.5 – 4 kilograms, have been released into the Happy Valley waterway, with the site opening for public access for the first time in more than a century.
Previously, Aquna has been working with PIRSA on restocking fingerlings rather than supplying the larger fish for recreational catch-and-release. This way, the fish have a higher survival rate and are ready to breed.
Ian Charles, Group Manager Hatcheries and Business Development, Aquna Sustainable Murray Cod: Aquna is proud to supply these fish and support work to improve stocks of this threatened species.”
South Australia’s Minister for Environment and Water David Speirs said Happy Valley will quickly become a popular spot for locals and visitors to reel in Murray cod this summer: “Murray cod are prized among recreational fishers and catching one can be a challenging and exhilarating experience…”
We’ve just launched a new How to Cook section on the Aquna website, where you can learn about the different cuts and cooking techniques to perfect your Aquna Murray Cook experience.
In the following Q&A interview, you’ll learn more about what drives Jason, who’s understated cooking style has won him wide acclaim and an interest in sustainable seafood lead him to Aquna Murray Cod.
Photo credit: Peter Dillon
Q1. You have been described as having a passion for seafood and sustainability. Tell us more about why this is important to you.
A. Recently, we were just approved for the first 5 Star Green Star hospitality business in the Southern Hemisphere, which for me is MASSIVE! When I was approached for the job at Stokehouse, this was one of the main reasons I accepted it. Even though we hadn’t had the final approval yet, I knew it’s what I wanted to be a part of.
Sustainability has always been a major factor in what I do as a human and a chef. From banning cling film at all the venues, using e-water to clean and generally living in a green way, it’s super important.
My passion for seafood stemmed from a stint on a yacht in Alaska as a private chef. Catching wild salmon, Dungeness crab, huge halibuts, and everything in between, utilising those precious ingredients with no waste — something sparked. I then moved to Australia in 2012 and was taken even further down a seafood passion. Australian seafood is very special, and some of the best in the world.
Q2. What do you look for in the produce you serve at Stokehouse?
Flavour
Effort in growing and delivering the produce at its prime.
Consistency. We are a big business. Consistency is key.
Sustainability.
Q4. What qualities do you most value in Aquna Murray Cod?
A. Consistency, quality, shelf life and the core values of the Aquna business around sustainability.
Q5. How would you describe the flavour of Aquna Murray Cod?
A. What gets me going is the clean flavour. I think there’s a stigma around Murray cod in Australia of being muddy. Aquna is breaking that. It is very clean with a firm flesh. Great versatility – from cooking over wood, to poaching, to steaming. All mediums bring out a different natural flavour.
Q6. Tell us about your favourite Aquna Murray Cod recipe.
A. Waste is a failure of creativity. Personally, at Stokehouse, we did a steamed Aquna Murray Cod with the loins, served with a mussel escabeche, cod fat and lovage dressing. The bellies were cured, then hot smoked and served on crumpets with our seafood platter. The heads were poached, and picked – then seasoned, pressed and crumbed, and turned into our Aquna Murray Cod head croquettes served in pontoon, which is a staple on our menu. I guess that’s more than one recipe – but utilising the whole fish is the best recipe.
Want to cook Aquna Murray Cod at home?
We’ve just launched a new How to Cook section on the Aquna website, where you can learn about the different cuts and cooking techniques to perfect your Aquna Murray Cook experience.
As vaccination rates continue to climb across Australia and there’s now a focus on reopening roadmaps, more of us are looking forward to connecting with family and friends over a good meal and a few celebratory drinks. For restaurateurs, it’s the perfect time to introduce new and interesting recipes and ingredients on the menu. Lockdown has reminded us all to appreciate simple food experiences like never before.
This month, Aquna Murray Cod launched into 150 Woolworths stores in Sydney and Melbourne metropolitan areas, and in regional New South Wales. You’ll find it in the take-home seafood section.
Want to sample Aquna Murray Cod at your restaurant?
Aquna Murray Cod is known and loved for the way it tastes. That’s one of the reasons Australian chef and restaurateur, Josh Niland and his business partner and wife, Julie, have chosen to feature Aquna on the menu of their newest eatery, Charcoal Fish, which opened in Sydney this week.
With Josh credited for rewriting the rulebook on fish cookery, it’s not surprising the launch of Charcoal Fish — described as the charcoal-seafood equivalent of the suburban cooked-chook shop — attracted a huge response from the Niland faithful, who love his food and philosophy.
This begs the question: why did Josh choose Aquna Murray Cod?
“Beautiful clean, sweet flavour”
Describing Aquna Murray Cod as having a “beautiful clean, sweet flavour”, Josh noted in a recentdelicious. article that it doesn’t have the muddy flavour some people associate with the species of the past. Instead, the clean-tasting flavour is exactly what Josh was looking for in his hero fish product.
Best of all, it remains both juicy in the flesh and crisp on the skin — and will stay that way during the journey from the shop to a customer’s home. In reading through many of the comments on Charcoal Fish’s growing Instagram, has already hooked the early adopters of the venue.
In line with strong sustainability focus
Known for pushing the fin-to-scale movement globally, Aquna Murray Cod stacks up from a sustainability point of view. While around eight per cent of the fish is gill and gall bladder — and not suited for eating — every other part of the fish will be used. That’s an incredible 92 percent!
The author of the Whole Fish Cookbook is impressed by the way our fish is reared and the low amounts of feed required. Our sustainably ethos is something we take seriously at Aquna, and we’re pleased Josh and his team can further shine the light on the brand’s environmental credentials.
Want to cook Aquna Murray Cod at home?
This month, Aquna Murray Cod launched into 150 Woolworths stores in Sydney and Melbourne metropolitan areas, and in regional New South Wales. You’ll find it in the take-home seafood section. If you haven’t cooked Aquna Murray Cod before, check out these delicious recipes!
Winter sparks both joy and woe in most of us. Whether you love or loathe the cooler weather, it’s a fantastic time to focus on your health without forgoing delicious, winter-warming food that brings comfort and nourishment — and adds a little luxury to the menu at home.
When the days are shorter and you’re feeling uninspired, why not turn your regular evening meal into something that’ll lift your spirits? You’ll love that Aquna Murray Cod is easy to cook. Its naturally oily texture means it can’t be overcooked. So, there’s no excuse not to try it at home!
This winter, if you care about your health and want your eating habits to stay on track, cook with sustainably-farmed Aquna Murray Cod. These recipes are bursting with flavour and will bring back memories of what it’s like to eat a truly great-tasting, white-fleshed fish.
Plus, Aquna Murray Cod can be cooked in lots of different and healthy ways, from baked and poached to steamed and stir-fried.
1. Baked Aquna Murray Cod
This recipe involves baking your Aquna Murray Cod. Baking is considered a healthy cooking technique, where food is ‘roasted’ at high temperatures in the oven, capturing and infusing the flavors of all ingredients in the dish.
This recipe involves poaching your Aquna Murray Cod. Poaching is the process of gently simmering food in water or a flavoursome liquid — such as wine, salt-reduced stock, vinegar or juice — until it’s cooked through.
This recipe involves steaming your Aquna Murray Cod. Steaming is a simple technique using either the stovetop or the microwave. Steaming typically only involves water and heat so there’s no added fat or kilojoules.
This recipe involves stir-frying your Aquna Murray Cod. Stir-frying is a popular cooking method, using a wok or frying pan over a high heat. Because it’s quick, your food retains nutrients, texture, flavour and colour.
If you normally reach for a different fish species at the supermarket, we’d love you to try our table-ready fillets of Aquna Murray Cod! You’ll find them in the take-home seafood section at selected Woolworths stores in New South Wales or at these retail outlets throughout Australia.
Aquna Murray Cod: the perfect piece of luxury for winter nights at home.
Aquna Sustainable Murray Cod has today been announced as a national Gold Medallist in the From the Sea category at the 2021 delicious. Harvey Norman Produce Awards. As a 2021 State Winner, our team submitted our sustainably-farmed Murray cod for judging by a national panel — and are thrilled to have come away with the highly sought-after top honour.
Ross Anderson, Aquna chairman, is proud of the gold-medal win, which places the Riverina fish product among the best in the country. He said: “Being named as a Gold Medallist, in Australia’s pinnacle food awards, highlights the dedication and quality of work in our production teams. I’d like to extend my congratulations to all of the producers who’ve been recognised this year.”
Gold Medallists were revealed in four categories: Dairy, Earth, Paddock and Sea, following tasting by a national judging panel, which includes: Alla Wolf-Tasker, Andrew McConnell, Peter Gilmore, Matt Moran, Josh Niland, Matt Stone, Jo Barrett, Lennox Hastie and Danielle Alvarez.
National judge Josh Niland said: “I feel so proud to be part of these awards as they’re so important. It’s vital we shine a light on the great producers that work tirelessly across the board. This year was my first as a National Judge and it was great fun to share the experience with friends and colleagues. I’m so excited about the produce in this country.”
The gold-medal win marks a new era for Aquna Sustainable Murray and coincides with another exciting development for the brand. Easy-to-cook fillets of Aquna Sustainable Murray Cod are now available in the take-home seafood section of selected Woolworths stores in New South Wales, giving more consumers access to Australia’s iconic freshwater fish.
