NT Seafood Month | Spanish Mackerel, Fish Tales and Beer

Chef Kerry Brown and seafood specialist Norman Hedditch have a long-standing relationship built around local seafood, with Fin & Tonic showcasing Territory-caught Spanish mackerel on the menu.

During the afternoon, Norm will fillet a whole Spanish mackerel and share stories from a life connected to fishing, while Kerry talks through the best ways to prepare and cook the fish — from simple fish and chips to dishes that make the most of its firm texture and full flavour.

Then Kerry Brown joins the conversation to tackle the other important question: what beer goes best with Spanish mackerel?

There's no formal sit-down format — this is a choose-your-own-adventure afternoon. Drop in, order the Spanish mackerel and beer special, settle in with a cold drink, listen to the fish tales, and learn a little more about the people and product behind the plate.

A relaxed NT Seafood Month session celebrating local fish, local stories, and a very good excuse for fish and chips and a beer as the sun sets over Cullen Bay.