Fish and Chips in Australia and New Zealand: A Culinary Tradition Embraced Globally
The beloved fish and chips dish, first popularized in the UK, has made its way across the globe, finding a place in the hearts of food lovers in Australia and New Zealand. While it may have originated in the UK, this traditional meal has been adapted and enjoyed in these countries, becoming an integral part of their culinary landscape.
Australia's Love for Fish and Chips
In Australia, fish and chips are a popular dish, especially in coastal towns and on the beach. Often served as a takeaway meal, the dish typically consists of battered and fried fish served with hot chips, usually with tartar sauce and lemon. The fish used in Australia can vary, with popular choices including barramundi, whiting, and flathead. Coastal fish and chip shops are a common sight, and many Australians enjoy these meals on Friday nights, which traditionally is referred to as 'fish and chip' night.
Variations and Local Flavors
While the core elements of the dish remain constant, there are local variations that make each meal unique. In some establishments, you might find different types of batter or additional sides such as mushy peas or salads. The fish and chip shops in Australia offer a variety of seafood options, including mussel fritters, pineapple fritters, paua NZ abalone fritters, and crab sticks, in addition to the traditional fish and chips.
New Zealand's Fish and Chips Tradition
In New Zealand, fish and chips are also a beloved dish, often enjoyed in seaside towns and during outdoor activities. The fish selection in New Zealand may include species like hoki or snapper. These meals are popular in takeaways and pubs but can also be found in fish shops. Takeaways and pubs usually offer a variety of items beyond just fish and chips, including burgers and toasted sandwiches.
Evolution of Fish and Chip Shops
The evolution of fish and chip shops is an interesting story. Originally, these shops were run by those of English descent, followed by Italians, Greeks, and then Middle Eastern people. In recent years, the identity and background of owners have diversified, and it is now quite common to find shops run by people from any background.
Historical and Modern Packaging
The packaging of fish and chips has also evolved over time. Traditionally, the dish was wrapped in greaseproof paper and packed in copious quantities of newspaper to keep the food warm during transport, especially on Friday nights. This has evolved to one sheet of butcher’s paper, then newsprint, and now just greaseproof and butcher’s paper. Some more upscale establishments even use cardboard containers, though wrapping in paper remains a common practice.
Fish and Chips Around the World
Interestingly, fish and chips have become popular in many other parts of the world, including the UK, Canada, Ireland, Australia, and New Zealand. The dish is particularly popular in Victoria, Australia, where various types of fish like flake, gummy, or school shark were once ubiquitous. Nowadays, the selection of fish can vary widely depending on the shop and the time of year.
Quality and Authenticity
For true connoisseurs of fish and chips, the quality of the dish is paramount. A key element in this is the potato cake. Authentic potato cakes are made by slicing potatoes, double-dipping in batter, and then frying the cakes separately from the fish. However, many shops serve what is called a "potato cake, " but this is often not a true potato cake. The false potato cakes are usually formed from finely grated potato and lack the true texture and taste of a genuine potato cake.
Conclusion
Whether in Australia or New Zealand, fish and chips continue to be a cherished part of the culinary tradition. While the dish may have roots in the UK, it has been transformed and adapted to suit local tastes and preferences, making it a beloved fixture in the food culture of these countries.