This piscatorial precinct on Blackwattle Bay shifts over 15 million kilograms of seafood annually, and has retail outlets, restaurants, a sushi bar, an oyster bar and a highly regarded cooking school. Chefs, locals and overfed seagulls haggle over mud crabs, Balmain bugs, lobsters and slabs of salmon at the daily fish auction, which kicks off at 5.30am weekdays. Check it out on a behind-the-scenes tour (adult/child $30/10).
