Australia’s Fish & Chip Awards 2019: Nominations & Voting now open

The Fisheries Research and Development Corporation (FRDC) in partnership with the state and territory fishing industry councils are again looking for Australia’s best fish and chips.  So while you are enjoying your seafood today, make sure you support your favourite chippers and cast your vote.

Voting starts today to find Australia’s best fish and chips!

Easter is one of the busiest times for both fish and chip shops and the Australian seafood industry.  Nielsen data^* shows Australian households spend 40% more on fresh fish and seafood in the Easter month than they usually do.

Fish ’n’ chips is a cultural icon in many parts of the world, including Australia. Celebrity Chef Luke Mangan OAM says, that while he was growing up in Melbourne, “Friday fish (flake) and chips was part of life”.   Now many years later fish and chips still remains a part of this chef’s life and regularly features on his menus.

The awards are now in their third year and they are a fantastic opportunity to support local businesses as well as educating consumers on the sustainability of the Australian seafood industry and the vast range of seafood options on offer.

Shops will be judged by the public for the people’s choice awards and can also nominate themselves to receive a visit from a secret critic as part of the judged competition.

Fish and chips will be rated against a set of five criteria, whether by public or under-cover judge, to ensure the best is found. In each state and territory, once the top shops have been determined by People’s choice, under-cover judges will then determine the winner of each state and who has Australia’s Best Fish and Chips.

• Taste [40%] – 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%] – Everything from the welcome to the goodbye is important.
• Choice [10%] – Different types of fish or seafood; local or imported; cooking methods [grilled, fried, etc.]; and preparations battered, crumbed or natural.
• Information [10%] – The menu must comply with the Australian Fish Names Standard [fishnames.com.au] and accurately label the seafood’s provenance to a national level, or better.
• Presentation [10%] –  Is the food packaged well to maintain quality?

 

 

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