George Costi is a pro when it comes to fishmongering (a fishmonger is to seafood, what a butcher is to meat and they are trained in selecting, purchasing, handling, gutting, boning, filleting, displaying and merchandising seafood products).

After completing high school George initially had ambitions of becoming a marine biologist. His father convinced him to come and work in the family business, Claudios, at the Sydney Fish Markets (one of three main retail fish outlets), for a few hours each day. George enjoyed the work has been working at Claudios for the last fifteen years.

Claudios sell a range of smaller fish and specialised in rare and exotic products, such as crustaceans, oysters, sashimi, mud crab and frozen products.