Astakos Fish Market

Astakos Fish Market 🌊 Sourcing the Best Quality Seafood
🦞 Retail | Wholesale | Online
📍 Chatswood Chase / Marrickville Metro / South Village Kirrawee / Oran Park Podium

WHAT’S LANDING FOR HOSPITALITY 🐟 | FORTNIGHTLY MARKET UPDATEChefs, here’s your fortnightly snapshot of what’s landing, w...
02/09/2026

WHAT’S LANDING FOR HOSPITALITY 🐟 | FORTNIGHTLY MARKET UPDATE

Chefs, here’s your fortnightly snapshot of what’s landing, what’s looking great and what’s worth putting on the menu.

This fortnight we’ve got some exceptional seafood moving through Astakos:

WA — Red Emperor · Rankin Cod
Whitsundays — Red Emperor · Maori Cod
QLD — Knobby Pink Snapper · Goldband Snapper
SA — Nannygai · King George Whiting · Live Vongole · Goolwa Pipis back in stock
VIC — Ozi Uni, Premium & Standard
NSW — Bluefin Tuna · Bonito · Pink Snapper · Blue Mackerel · Swordfish · Sand Whiting
NZ — Blue Eye Trevalla · Bass Groper

Wild seafood moves with the seasons, weather and catch, so availability is always changing. If something works for your menu, get in early and we’ll do our best to secure it for your kitchen.

Follow .fish for daily landings, seasonal updates, specials, species education and stories from our Catchers & Creators.

Fresh catch. Seasonal opportunities. Straight from the source.

— Michael & the Astakos team

Cooking seafood is an art.Across so many cultures, it’s the heartbeat of the table.Take the Spanish seaside way, octopus...
31/08/2026

Cooking seafood is an art.

Across so many cultures, it’s the heartbeat of the table.

Take the Spanish seaside way, octopus slowly braised until tender, then finished over hot coals. A little olive oil. Sea salt. Smoke in the air. Heat from the fire. Sea breeze rolling in.

Nothing complicated.

Just great seafood, fire and generations of knowledge passed from one cook to the next.

As chefs, inspiration is everywhere. In different cultures. Different coastlines. Different techniques. Different species.

Sometimes you’ve just got to get out there, taste it and bring a little of it back to your own kitchen.

Keep exploring, Chef.

Line caught the Craig way.Built on relationships, ethical fishing and an unwavering respect for quality from the moment ...
28/08/2026

Line caught the Craig way.

Built on relationships, ethical fishing and an unwavering respect for quality from the moment the fish leaves the water.

Good seafood starts long before it reaches our fish room. It starts with the catcher, the method and the care taken at sea.

That’s why who we source from matters.

Better relationships. Better handling. Better fish.

That’s the kind of seafood we want to put in the hands of our chefs.

The reality of the fish game.People see the fish in the window, the finished plate at a restaurant or the nice part of w...
22/08/2026

The reality of the fish game.

People see the fish in the window, the finished plate at a restaurant or the nice part of working with incredible produce.

What they don’t see is everything happening behind it.

Early mornings. Finding stock. Talking to fishermen. Markets. Airport pickups. Filleting. Packing. Cold rooms. Delivery routes. Tight deadlines. Chefs waiting. Missing stock. Last-minute changes. Waste. Margins. And knowing that what you buy today needs to move.

Then there’s the hospitality side.

Restaurants opening. Restaurants closing. New chefs. New menus. Seasonal menu changes. Keeping up with what’s happening across Sydney. Building relationships and understanding what kitchens actually need before going out and finding it.

Then there are the people.

Training new staff. Staff shortages. Finding people who actually want to learn the trade. Getting a team to start when most people are still asleep. Working long hours and spending a big part of your day in cold, wet conditions.

That’s probably what my brain looks like most days.

What landed?
What didn’t?
What are we short?
Who needs it?
Where is it going?
Is the van leaving?
What restaurant just opened?
Who’s changing their menu?
Who needs training?
What are we buying tomorrow?

And then you wake up and do it again.

I’m not saying any of this to whinge. We chose this industry and I genuinely love it.

If anything, when I look back at where we started and where we are today, it makes me appreciate what goes into building something in this industry.

Seafood is unforgiving. Hospitality is unforgiving. There are a lot of moving parts that people never see.

There are definitely easier ways to make money.

But there’s something pretty special about finding an incredible product, getting it through our hands and eventually seeing what a chef does with it or a customer taking it home to their family.

We’re still learning, still building and always looking for good people who want to build with us.

So if this sounds like your kind of chaos and you’re up for the challenge, hit us up.

Tomorrow morning, we go again. 🐟

Address

20 Smidmore Street
Marrickville, NSW
2204

Opening Hours

Monday 9:30am - 6:30pm
Tuesday 9:30am - 6:30pm
Wednesday 9:30am - 6:30pm
Thursday 9:30am - 9pm
Friday 9:30am - 6:30pm
Saturday 9:30am - 5pm
Sunday 9:30am - 5pm

Website

Alerts

Be the first to know and let us send you an email when Astakos Fish Market posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Featured

Share

Category