Good Friday is one of the busiest days of the year for both fish and chip shops and the Australian seafood industry. This year, Sydney Fish Market is expecting over forty thousand visitors, while across the country Australians will consume several hundred thousand serves of fish and chips.

With everyone focused on fish, it’s an ‘egg-cellent’ time to kick of the 2019 Australian Fish and Chips Awards, supporting local businesses as well as educating consumers on the sustainability of the Australian seafood industry and the vast range of seafood options on offer.

This year, the Awards will trial an online application system for shops to nominate themselves to be judged by our official judges. Stores need to self-nominate by filling out the online application form.

Peter Horvat, General Manager for Communication Marketing and Trade at the Fisheries Research and Development Corporation, says the best part is knowing that everyone can have what they want - grilled, battered, or crumbed.

“We hope voters will ‘hop’ to it and cast a vote for their favourite this Easter and help find Australia’s favourite fish and chips shops for 2019,” he says.

Voting will begin across all states and territories on Friday 19 April 2019 and will finish on Friday 31 May 2019. 

People’s Choice

Fish ’n’ chips is an iconic meal in many parts of the world, including Australia. But what makes a great fish ’n’ chips?

Chef Nik Hill has a lot of experience cooking and eating fish from all around the world, having worked at some of the best restaurants in Australia and overseas, including The Ledbury in the UK. He is now in charge at The Old Fitzroy Hotel in Woolloomooloo, NSW, with his own take on fish and chips.

“You could say fish and chips have been part of my culinary journey. I started out as a youngster working in a fish and chips shop in Seaforth in Sydney,” says Hill. “Quality fish, meaty, not too wet, and the batter, they are everything. There is a real art to making a good batter. Likewise good chips. One thing we do a bit different to most is we make our own malt vinegar at the pub. Tartare is ok, but I like to drown mine in malt vinegar and that’s all you need.”

This year, fish and chips shops will be judged against five criteria by their consumers and judges. Each criterion has been weighted to reinforce the importance of great tasting seafood and good service. But importantly, the criteria also highlight the importance of details like labelling, information and choice. 

Customers will rate each business against the following:

• Taste 40%: Does the seafood taste good? Cooking method will be key here – using the right approach for the right fish and doing it well to make your seafood sing.
• Service 30%: Does the service meet customer expectations? Everything from the welcome to the goodbye is important. 
• Choice 10%: Does the menu offer customers options? Different types of fish or seafood; local or imported; cooking methods [grilled, fried, etc.]; and preparations battered, crumbed or natural.
• Information 10%: Are customers provided with accurate information about the source and quality of the seafood? The menu must comply with the Australian Fish Names Standard and accurately label the seafood’s provenance to a national level, or better.
• Presentation 10%: Is the store clean and inviting? Is the food packaged to maintain quality?

More from The Business Conversation:

'Condabilla Fish': Fully stocked and operating fish farm opportunity

Funky fast food business for sale in popular coastal town: Reggies Slipway

Western Australia’s ‘Hooked on Middleton’ named Australia’s best Fish and Chips