Fresh from the Fishmonger
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.
Print Page
Advice
See Also
-
A Green Resting Place
Cardboard coffins may not sound too realistic, but here is a man who is very realistic about the idea, and has created a big business out of it!
Wednesday December 3, 2008 | Watch Video »
-
Design Centre Enmore - an atmosphere of limitless possibilities - Part Two
The Design Centre Enmore (DCE) is Sydney Institute’s creative hub, home to many of the best-known design courses in Australia. Located in Sydney’s vibrant inner-west, the Design Centre Enmore has developed a reputation for producing some of Australia’s most talented designers.
Wednesday December 3, 2008 | Watch Video »
-
Hats Off To Ultimo TAFE
Here we look at the art of millinery!
Wednesday December 3, 2008 | Watch Video »
