Tamar is Seafood New Zealand’s inshore policy manager, responsible for all things related to our fisheries policy or regulations. She has been heavily involved in the seafood industry forum process this year and is always looking to make the lives of Kiwi fishers better while making sure our fisheries are sustainable.
Tamar, a former chef, was roped into preparing her dish for the Seafood New Zealand office one dreary Wellington day. It was devoured in seconds and, of course, the sun came out the following day.
Tell us about you. What did you do before seafood?
I grew up in Nelson and worked as a chef for about 12 years. I was working in some incredible restaurants in Australia, but I wasn’t quite contented. That spurred my decision to work in sustainable resource management for Aotearoa – so here I am now, seven years into my
seafood career.
Have you always been a seafood enthusiast?
Absolutely. I was lucky enough to spend a lot of time as a kid at our family land in the Marlborough Sounds so I have lots of fond memories of catching and, importantly, eating seafood. It is a dangerous move to get between me and a bowl of mussels or cockles.
Do you have an underrated species you love to talk about?
Kahawai – many people don’t appreciate what an incredible and versatile fish it is! People tend to box it in as a smoked fish (it is an amazing smoked fish) but also it is my favourite sashimi. It’s great as a whole roasted/ grilled fish on the BBQ and works perfectly in ika mata (raw fish salad).
What are your favourite summer seafood memories?
Catching fish off the rocks or getting up early to get the low tide and collect cockles. Eating the fresh kaimoana as simply as possible – our seafood is so great, it doesn’t need a bunch of flash ingredients to shine!
Steamed cockles or raw fish with some soy or lemon is my idea of heaven.
How would you describe 2024 – pleased to see the back of it or looking back at it fondly?
A bit of column A and a bit of column B, I have had an interesting, exciting and challenging year. I look back at it fondly but also very much looking forward to summer and what the next year has in store.
What do you have planned for summer 2024/25?
Time with friends and family back in Nelson! There’s nothing I enjoy more than cooking for and eating with the people I love. I’m looking forward to hot summer afternoon food comas and ocean swimming.
What do you recommend we serve with your summer seafood recipe?
I think this dish is the kind that never reaches the table! Best served handed around while the BBQ is cooking the main event. Goes great with a crisp lager or light beer. But if you are feeling flash and festive, whip up a batch of Lageritas!
Trevally ceviche
Ingredients
| • ½ kg trevally (or another robust fish, like kingfish or kahawai) • 1-2 fresh limes • 2 tbsp good-quality olive oil | • Bunch coriander (or parsley/mint if you aren’t a coriander fan) • Pomegranate (or cherry tomatoes) • Salt and pepper |
Method:
Slice fish into 0.5-centimetre thick bite-size pieces and arrange in single layer on serving plate. Zest lime and squeeze juice over fish, leave for 20 minutes in fridge.
Drizzle with olive oil, salt and pepper to taste. Garnish further with plenty of herbs and pomegranate (or chopped cherry tomatoes). I also like to add fresh chilli or jalapeños for a kick.
Serve with tortilla chips.
Lageritas
Ingredients
• Salt, to rim
• 60 ml tequila
• 22 ml Cointreau (or similar orange liqueur)
• 30 ml lime juice, freshly squeezed
• 120 ml of a pale lager like Corona
Slice a lime and use it to rim your beer glass before adding salt. Fill with ice and set aside.
Add the tequila, orange liqueur and lime juice to a cocktail shaker with ice and shake for about 15 seconds.
Strain into the prepared glass and top with beer.
Garnish with a lime wheel. Cheers!
