Get Fresh with Fish was developed by Sydney Fish Market and has been running successfully for more than eight years, both in Sydney and regional areas. This year Get Fresh with Fish has received funding under the Aussie Seafood - Brought to You by Our Fishermen awareness campaign, with the principle aim of raising the profile and appreciation of Australias commercial fishermen.

Brigid Treloar, leading food journalist and stylist, cookbook author and Sydney Seafood School demonstrator, will prepare some simple and delicious recipes using lesser known seafood species that are affordable for the whole family. The Womens Weekly Test Kitchen will host Get Fresh with Fish, an interactive and educational initiative aimed at encouraging Australians to explore the fabulous taste and superb quality of their own locally caught seafood.

Some species Brigid will be cooking with include:

Silver Warehou a low priced fish available all year round. It has a medium flavour, low-medium oiliness and slightly dry textured flesh with good sized flakes and few bones, which are easily removed. It suits all cooking methods and goes well with chilli, citrus or curry pastes.

Sea Mullet a low priced fish available all year round. It has a strong flavour, oily and moist, soft-medium textured flesh with few bones. It is best to remove the skin, as well as the fatty tissue immediately under the skin, to give a milder flavour. Sea Mullet is ideal for baking, grilling or BBQ. It is best cooked with other strong flavours such as onion, tamarind, tomato, vinegar and wine.

Gould's Squid available wild-caught, these marine cephalopods have smooth, light brownish-pink skin with a purpley-blue stripe running down the tube. They are low priced and available all year round. With a mild, subtle flavour, low-medium oiliness, and dry with firm texture it goes well with chilli, fresh herbs, garlic, ginger, lemongrass, lemon, lime and tomato.

Ocean Jacket generally sold as boneless fillets it has a mild flavour, low oiliness and is moderately moist, with firm flesh. Great for parching, steaming, pan-fry or BBQ the firm flesh holds together well in soups, curries and casseroles while the flesh works well minced for fish cakes and fish balls.