What's FRESH!..................................................................Updated February 2012 and many more items in season now CALL 9689 6444

Wild Barramundi season opened this week!!! 

It's the best time for Wild Barramundi....  for the next 3 months !!!

King Reef, Mackay Reef, and NT Fish Pty Ltd sending steady amounts into the market.  Large amounts of wild barramundi hitting the fish market. Consisting of , good quality, large fish coming down from Northern Territory.

Barramundi is an Aboriginal word meaning 'Large Scales'. It is one of Australia's most sought after recreational fish.

Large flakes and medium to firm flesh make it an ideal fish for grilling or barbequeing. Moisture can be retained by steaming with asian flavours or wrapping in paper or foil to cook 'en papilotte' in an oven or on a grill.

Local tuna plentiful. This is the best time for Local Sashimi Grade Tuna !!!

Sashimi A' grade fillets availlable at reasonable prices.

They are marine dwelling, migratory fish found mainly in tropical and warm temperate waters. They are caught in waters Australia-wide by drifting long-lines. They are usually caught at 50-80kg and 1m in length.

Season in Queensland just started !!!

New season stock just arrived !!!!!

Wild caught prawns trawled across the Northern reaches of Australia from Exmouth (WA) to Brisbane (QLD).

Because their meat is highly perishable, prawns are usually frozen or cooked onboard boats soon after capture. Prawns treated in this manner and defrosted properly can be some of the best available.

The firm, moist, sweet flesh of prawns has made them a sought after food source in Australia. The most popular species (and highest priced) are King Prawns and Tiger Prawns, both being larger prawns with very firm flesh and attractive presentation traits.

Moreton Bay Bugs Large have just arrived !!!      Season has started !!!

Sizes available :  Medium , Large and  Extra Large  

Found on the North Coast of Qld, the Moreton Bay Bug is somewhat of a delicacy for the seafood lover.

With a firm flesh, the Moreton Bay Bug is full of meat and not as messy to "crack" as a crab or lobster

Fish size range from 2 to 7kg fish, the best for sashimi being 7kg fish.

Salmon is considered to be one of nature's Superfoods as it is a rich source of Omega-3s (EPA & DHA). Just two serves per week provides the recommended intake of Omega 3 which research has shown is beneficial for heart health and a range of diseases & conditions.

Tasmanian Atlantic salmon, grown exclusively in the pure, pristine waters of Tasmania by Tassal is found to be one of the Superfoods gifted by Mother Nature that can make you feel and look better. Also farmed by Huon Aquaculture .

Fish size range from 2 to 7kg fish, the best for sashimi being 7kg fish.

Trout is related to Atlantic Salmon, being part of the Salmonid Family. 'Ocean Trout' is a term used by Tasmanian growers using open-pen sea cages to raise Trout. The flesh of these fish is similar to Atlantic Salmon, with a rich red or orange colour and high fat content banded throughout the flesh.

Local snapper is now plentiful. The warmer waters are bringing more and more fish.

The gentle, sweet flesh comes up beautifully when roasted, BBQ'd or steamed.

It is caught in the wild by a range of methods including trawling, longlines, handlines and gillnets. Snapper is a marine fish, caught in both coastal and offshore waters. They are available year-round, though supply is greatest in the winter months. Individual fisheries have seasonal closures (such as all of SA fishery in Nov).

Rock Flathead                                                                 Sustainability Rating  5/10
 

ORIGIN: LOCAL VICTORIAN

Local Rock Flathead plentiful all the way through till Christmas.

Large good fish available now.

FLATHEAD is a very popular and versatile fish, suited to most cooking methods. The flesh of larger fish can be slightly dry and coarse though avoiding over-cooking by using gentle cooking methods should prevent this. A very popular fish for battering and deepfryng.

Whole fish can be roasted or BBQ'd, while fillets can be marinated, poached, steamed, grilled or fried.

Very fresh specimens can be eaten raw or marinated in a 'ceviche' style. Prepared this way it has a clean, fresh flavour and firm texture.

Blue Warehoe                                                                 Sustainability Rating  1/10
 

ORIGIN: LOCAL VICTORIAN

Dark steely blue.  Grows to 76cm and over 7kg in weight, (when reaching this size, they are about 10 years old). They are a rapidly growing fish, reaching around 25cm length in their first year. Spawning occurs in western Bass Strait in winter and spring, and there is some evidence that they become mature from about 32cm in length.

A migratory schooling fish which is caught on reefs, under jetties, wharves and moored boats. Though predominantly caught in gillnets, these fish are strong fighters when taken on light gear. The best method of capture is using a small hook with no sinker and allowing baits such as raw chicken meat or fresh shelled prawns to sink until reaching mid-water.

Juveniles and sub-adults form large schools and migrate through certain areas around Tasmania during summer and autumn, especially along the north and south-east coasts.

A very good eating fish when eaten fresh. Members of the Trevally family have dry flesh similar to Warehou's and can be oily. They lend themselves well to similar cooking methods, such as grilling, frying and smoking. Avoid overcooking, as the flesh will dry out unpleasantly.

Local sword fish plentiful. They are highly migratory open ocean fish, prized for their firm, meaty flesh which is usually sold as steaks or cutlets. Usually are taken by Tuna longliners on both the east and west coast of Australia

Local sword fish plentiful. They are highly migratory open ocean fish, prized for their firm, meaty flesh which is usually sold as steaks or cutlets. Usually are taken by Tuna longliners on both the east and west coast of Australia

Local marlin fish plentiful. They are highly migratory open ocean fish, prized for their firm, meaty flesh which is usually sold as steaks or cutlets. Usually are taken by Tuna longliners on both the east and west coast of Australia

Plentiful all the way through till Christmas.

Medium and Large fish available daily.

Blue-Eye Trevalla is a very versatile and popular fish, due to it's firm, moist and delicately flavoured white flesh. Fillets will hold up well when grilling, frying or BBQ'ing and it can handle robust flavours.

Hapuku are found in deep offshore reefs around the continental slope across the southern portion of Australia. They are taken by trawlers and as bycatch of dropline fisheries.

Has firm, moist flesh and it holds it's shape well in curries and can be grilled or fried.

Red emperor

Red Emperor is plentiful for the next 3 months.

Large good fish available now.

RED EMPEROR, with it's bright red skin and clean white flesh, is an impressive and attractive fish to present either whole or as a skin-on fillet. The moist flesh is suited to cooking methods such as steaming, poaching, grilling or pan frying. Whole fish can be steamed or roasted, with Asian flavours making a great accompainment.

Local rockling now plentiful.

Large good fish available now.

The LING group are well regarded eating fish for their firm, white flesh that holds it's shape under most cooking methods.
Thickly cut steaks or darnes are meaty and can be grilled or BBQ'd. Fillets are thinner and require quicker cooking methods - try pan frying.
 

ORIGIN: Local Waters

Local Alfonsino sashimi grade duck fish plentiful all the way through Christmas

L:ive crayfish becoming plentiful all the way through Christmas

Silver Bream:              Sashimi Grade                        Sustainability Rating  9/10
 

ORIGIN: LOCAL VICTORIAN

Silver Bream 500gr average weight. Large good fish available now

ORIGIN: Local Waters

Local sashimi grade duck fish plentiful.Boarfish are well regarded as eating fish, especially by anglers. They have few bones and tight white meat. Flesh is delicate in flavour and texture.They are most commonly lightly pan fried, though very fresh fish can be eaten raw. The raw flesh is firm and clean tasting.

Gurnard have firm flesh that holds together well when cooking. They can be grilled or fried, however they have a very low oil content and the flesh can dry out. To combat this cook Gurnard fillets on a lower heat or using a wet method such a braising. Gurnard can be added to a soup or stew.

Fresh Sardines should be plentiful all the way through till Christmas.

Good fish available now. Sardines have a strong flavour and soft oily flesh. They require careful handling and short cooking times. They are particularly suited to barbequeing, grilling or panfrying. Crumbing before pan frying is popular and helps protect the soft flesh during cooking. Lemon juice is a foil to the strong oily flavour of sardines, making it a good accompaniment.

Large good fish available now

Gar Fish are well regarded for their delicate, sweet white flesh.

Garfish are caught using inshore netting methods. They are available year round, with the supply of Southern Garfish peaking from March to May.

Large good fish available now

Gar Fish are well regarded for their delicate, sweet white flesh.

Garfish are caught using inshore netting methods. They are available year round, with the supply of Southern Garfish peaking from March to May.

Large good fish available now

WHITING are well regarded for their delicate, sweet white flesh. They are an excellent plate-sized fish to Roast or BBQ whole.They can also be 'butterflied' to present whole but without most bones for quick and easy cooking and serving. Fillets require careful handling but are versatile. They can be steamed, poached, panfried, or grilled. Also a great fish for deep frying, especially with a coating such as a batter or crumb.Whiting are delicate and fillets are thin, so avoid overcooking by cooking for only a very short amount of time.

Large good fish available now. Though John Dory remains by far the most popular of the family, consider buying MIRROR or SILVER DORY, which are cheaper, have a similar taste and are suited to the same cooking methods. Dory's have finely flaking, delicate sweet flesh that is best suited to gentle cooking methods such as steaming or pan frying on a low heat

Local Pipis                                                                     Sustainability Rating  5/10
 

Local Pipis are back on!!!!

All Surf Clams, Pipi's and Vongole require purging to remove the fine sand or grit inside the shell. To do this, place in lightly salted cool water for several hours or overnight.

These bivalves respond well to brief cooking. Cook only until the shells open to prevent the meat from shrivelling and becoming tough. Steam or poach with asian flavours, BBQ, or open with white wine or stock before tossing through a pasta, soup or curry

Local Mussels Are    in Season     and Excellent Quality Now!!!

Local mussels are heavy and full. Now plentiful

MUSSELS are juicy and have a great 'sea flavour'. The edible portion is the muscle within the shell and it take very little time to cook. As soon as they open, remove from the heat to prevent the meat from shrivelling and becoming tough and chewy.Steam or simmer in the shell with wine, stock and aromatics. Mussels can also be Grilled or BBQ'd in the shell, which gives a slightly smoky taste. To smoke, marinate, pickle or crumb and fry, remove mussels from the shell first.Mussels and their liquor make a great addition to soups, curries, stews or chowders.