WHEN you think of Port Stephens’ cooking the mind is instantly drawn to the fresh catches of the day that frequent the menus of the local restaurants, bars and cafes.

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With a dedicated fleet of fishermen that service the community of this tide dominated drowned valley estuary, seafood is front and centre on the Port’s palate.

So when locals and visitors alike are seeking the best way to prepare the ocean harvest on offer they usually ask the fishmongers what their tips are.

It’s these questions that have prompted Lynda Sloan, a local fish retailer and ocean advocate, to put together a book on the sustainable preparation of underutilised seafood species.

Lynda said that the premise of the publication is to shine a light on the industry experts in the community while drawing on local creatives to help tell their story.

“Day in, day out at the market we’re asked what is the best fish or shellfish for dishes or how people should prepare them for dishes,” said Lynda.

“We’ve got so many species of seafood on offer that people simply have no idea how to cook with.

“I thought what better way to showcase all the wonderful produce we have on offer than getting those that work in the industry in our community to showcase stories and recipes!”

The book has the support of professional chefs and fishermen of the Port Stephens region including local author, angler, and media identity John ‘Stinker’ Clarke.

Stinker wants to see more people sustainably using underutilised fish species that turn out great on the plate with a few fine touches.

“How things have changed with more inventive and adventurous seafood chefs using different methods and presentations of product to tempt an eager and increasingly appreciative public,” said Stinker.

“It has finally been realised that there is very little from the sea that cannot be prepared for the table.

“Lynda is aware that, more so with seafood, presentation and preparation is vital to the experience.”

Lynda wants to ensure that the whole community can contribute to the publication and is urging Port Stephens’ residents to get behind it and share their recipes, artworks, photos and stories of the sea.

To find out more about the book and project you can email Lynda at seafoodcommunity@gmail.com or by searching ‘Seafood Community’ on Facebook.

By Mitch LEES