Random post number two

Half way into a month-long trip to South Australia, a few things stand out. Drawers slide easily out of cupboards. Laundry can dry on the day on which it’s washed. When stepping onto a patch of lawn, one’s feet don’t sink into the water table. Of course, the dry runs with which Croweaters are so well acquainted must inevitably come to an end, as they did today in Port Lincoln. And while locals may have been dismayed at today’s steady drizzle, 10-15mm is a piddling amount compared to what east-coast Australia, now limbering up for a third consecutive La Nina cycle, has to put up with. By Friday, all will have been forgiven or forgotten as azure skies and sunshine reclaim their rightful place.

I don’t want to go on about the weather, however, when I can talk about seafood, seeing as we’re in an area billed as ‘home to the cleanest, freshest and most sought-after seafood in the world’. On the way in to Port Lincoln, we stopped off at Coffin Bay, a well-known oyster production area on the Eyre Peninsula. We’d previously heard about, but never tried them, possibly because they make it to Sydney in very small quantities or are too expensive for the average pocket to come at. At source, they’re affordable and super fresh. We settled on two dozen, already shucked, from a Japanese-style vending machine where all you have to do is punch in the number of your choice, pay, and a small ‘door’ is unlocked to reveal your meal. They were our entrees last night and, well, let’s say they were so good, we agreed to have some more before moving on.

Smoked fish is something we used to see in abundance in Sydney in the 80s: flanks of trevally, tailor, snapper, the odd piece of tuna. It was succulent with just the right amount of salty smokiness. I’d forgotten that such delicacies existed until we crossed the threshold of Port Lincoln’s The Fresh Fish Place yesterday. There, basking in trays behind the glass counter, was a choice of smoked swordfish, mullet, snook, salmon, morwong, blue-fin tuna and others. That was our main course sorted.

At another seafood outlet in Port Lincoln this morning, I spotted something I hadn’t seen for a long time: oyster knives for sale. Now, I have an oyster knife in Sydney, but the design of the modern implement is more streamlined and likely to inflict less damage on the oyster meat. I had to have one. We, or rather I, could now shuck our own Coffin Bay oysters. So, it was back to TFFP for two dozen, unopen, which we’ll eat tomorrow night.

Back home, I also have a left-handed leather gauntlet. I acquired this many years ago after accidentally slashing the base of my left thumb when the oyster knife slipped. We’d already paid for the oysters when I asked the fish monger at TFFP if they stocked one. They didn’t. ‘Try a tea towel,’ he said, by way of compensation.

I’m thinking about it…

4 thoughts on “Random post number two

  1. Sounds great – I’d love to go to the Eyre Peninsula – I’ll get some tips from you on your return. BTW Fishbank in Adelaide is a treat – not just the seafood but the grand setting from when Adelaide was once a great town’.



    Liked by 1 person

    • Happy to oblige in due course. We’ll have to keep Fishbank for another time as we’ve already passed through Adelaide. We did eat rather well on the two nights we had there.


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