The Sydney Fish Market Seafood Excellence Awards are returning this year, with nominations now open to retailers, suppliers, restaurants, individuals and businesses from the seafood industry across the state.

The biennial awards recognise the seafood industry’s top players across 14 key categories for their contribution to the national economy, professionalism and commitment to supplying high quality seafood to local, national and international markets.

NSW is Sydney Fish Market’s largest supply region, with more than 52 per cent of all seafood traded through the auction each year, reeling in the equivalent of 41,416,576 seafood meals.

“The Seafood Excellence Awards provide a rare opportunity for the front runners of the seafood industry to be recognised and celebrated for their hard work,” says Bryan Skepper, Sydney Fish Market general manager.

“We are looking forward to receiving this year’s nominations to see the people and businesses who go above and beyond to help make the seafood industry the best it can be.

“One of the categories that is hotly contested is the ‘Best Retailer at Sydney Fish Market award’ and with 6 standout retailers specialising in seafood on site we are looking forward to seeing who will take out the prize this year.”

This year, there are 14 categories including 13 industry judged awards:
• Excellence in Environmental Practice
• Best Supplier (NSW)
• Best Supplier (Interstate/overseas)
• Best Seafood Retailer (NSW)
• Best Seafood Restaurant Award
• Best Fish and Chips
• Seafood Business Award
• Safety Award
• Research, Development & Extension Award
• Promotion Award
• People Development Award
• Young Achiever Award
• Star of the Sea
• People’s Choice — Best Seafood Retailer at Sydney Fish Market

New categories introduced in 2019 include the Young Achiever Award, People Development Award, Promotion Award and the Research, Development and Extension Award.

Nominations close on 10 June.

The awards will be announced at a gala dinner at the Maritime Museum in Sydney on Thursday 25 July.

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