Be Marsupial proudly presents a new range of Sydney-themed gifts inspired by the crunchy, greasy, and delicious world of Fish and Chips, and Comino's Oyster Saloon, Australia's first Fish and Chips business.
For those who don't know it yet, allow us to tell you a little about the history of this iconic establishment.
Comino's Oyster Saloon in Sydney: the history
This Saloon was founded by Greek immigrant Athanassio Comino in 1878. He started with an oyster saloon on Oxford Street and later expanded into oyster farming and also opened fish and chip shops.
Athanassio's brother John joined him later, and both became known as the "Oyster Kings" due to their prominent role in the oyster industry in New South Wales.
The Comino name became widespread, with multiple oyster saloons operating under their name or associated with them across Sydney and in other towns in NSW.
Influence and evolution
The Comino family significantly contributed to the Greek community in Australia, encouraging migration and establishing businesses. For a time, all Greeks in New South Wales were commonly known as "Comino."
While oyster saloons were popular, they eventually were overtaken by fish and chip shops in the mid-20th century.
Fish & chips is still an extremely popular and iconic dish in Australia today. You'll find fish and chip shops in virtually every town and suburb, especially near coastal areas. It remains a go-to takeaway meal for many Australians.
Are there any differences between British and Australian fish & chips?
The fish
Traditionally, the most common fish in UK are cod and haddock, along with some flat fish like plaice or sole.
Australia offers a much wider variety of fish, often including snapper, barramundi, flathead, flake (various shark species), and others. Australians often prioritize the freshness and variety of the fish.
The chips (fries)
UK: chips are often thicker-cut and can sometimes be described as "soggy" by some, often benefiting from the malt vinegar. Freshly cut potatoes are common in good UK chippies.
Australia: chips can vary in thickness but are often crispier. Chicken salt is a very popular seasoning in Australia, which is rarely found in the UK.
The batter
UK: the batter is typically a thicker, golden brown batter that is very crunchy. Australia: some places offer a lighter batter, and crumbed fish is also a very common option, which is less traditional in the UK.
Sauces and Condiments
UK: Malt vinegar is the quintessential accompaniment. Other common options include salt and pepper, and sometimes mushy peas or curry sauce.
Australia: Tomato sauce (ketchup) and tartar sauce are the most popular. You'll also find alioli and other sauces more readily available than in traditional British chippies.
Some argue that in the UK, the focus is more on the chips, while in Australia, the emphasis is on the quality and variety of the fish. Australian fish and chip shops often offer a wider range of other fried seafood like calamari, prawns, and scallops, which is less common in traditional British shops.
In summary, while both countries love their fish and chips, Australia offers more variety in fish and often a crispier chip with different seasoning preferences. The UK tradition leans towards specific fish types, a thicker batter, and malt vinegar.
