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  • King George Whiting (Sillaginodes punctatus) are prized for their sweet, delicate flavour. They are versatile fish that can be prepared in a number of ways including steaming, baking, barbecuing and grilling, with frying the most common. Careful handling is required because of their soft and delicate texture. King George Whiting swim in schools and are found in coastal and estuarine waters where they are caught by handline and various netting methods. The most commercially important fisheries occur in the Southern portion of Australia, especially South Australia, where King George Whiting is the state’s most valuable finfish.

    SUSTAINABILITY

    King George whiting is line-caught in coastal waters off Kangaroo Island and the west coast of SA. This type of fishing method have a low impact on marine habitat, with King George Whiting being regularly audited and monitored by the South Australian Government (PIRSA) with limit catch rates for hook and line.

    OCEAN TO PLATE

    King George whiting is filleted fresh on the day of catch and packed into retail or bulk packs. The product is frozen fresh, to maintain the quality of the same day caught freshness.
  • Bight Redfish (Centroberyx gerrardi) is wild caught in the pristine waters of the Southern Ocean. These schooling fish are found in the deep cold waters around reefs and near the bottom of the ocean floor. The cold oceanic habitat gives the Bight Redfish a clean fresh flavour, and being small in size gives it a sweet flavour compared to larger fish. The Bight Redfish has a high fat content making it highly sought after by chefs.

    SUSTAINABILITY

    The Bight Redfish is regularly audited and monitored by the South Australian Government (PIRSA) with limit catch rates for long lines and hook and line. The Commonwealth (AFMA) maintains a strict quota system for the trawl Bight Redfish fishery which includes a limited number of boats permitted to fish the species in zoned areas.

    OCEAN TO PLATE

    The Bight Redfish are caught and killed using the Japanese iki jime method. This method is not only the most humane way, but also maintains quality and longer shelf life. Bight Redfish is exported whole, gilled and gutted.
  • Southern Garfish (Hyporhamphus melanochir) are a schooling fish found in sheltered bays, inshore coastal areas, estuaries and especially where seagrass meadows are established.  They are found near the surface at night and on the bottom to midwater during the day.

    SUSTAINABILITY

    Southern Garfish is caught using hook and line and dab / dip nets in South Australian waters. These types of fishing methods generally have low impacts on marine habitat and threatened species. Garfish is regularly audited and monitored by the South Australian Government (PIRSA) with limit catch rates for dab net, and hook and line.

    OCEAN TO PLATE

    Southern Garfish is filleted fresh on the day of catch and packed into retail or bulk packs. The product is frozen fresh, to maintain the quality of the same day.
  • Flathead is wild caught and notably recognised for its usual flat head and body found in South Australian waters. The Australian Deepsea Flathead is widely considered to be the best Australian fish for fish’n’chips, due to the sweet flesh which is moist, flaky and tender especially when encased in a crisp batter. It can also be steamed, poached, pan-fried or grilled.

    SUSTAINABILITY

    Flathead is trawled in South Australian coastal waters. These types of fishing methods have low impacts on marine habitat, with little by-catch and Flathead is regularly audited and monitored by the South Australian Government (PIRSA) with limit catch rates. The Commonwealth maintains a strict quota system for the trawl Flathead fishery which includes a limited number of boats permitted to fish the species in zoned areas.

    OCEAN TO PLATE

    Flathead is filleted fresh on the day of catch and packed into retail or bulk packs. The product is frozen fresh, to maintain the quality of the same day caught freshness.
  • Salmon with rosemary and butter, just put in the oven and ready to serve.  
  • Sale!
    Tilapia in garlic butter sauce, just put in the oven and ready to serve.  
  • Tuna steak ideal for pan-fry or add into your salad. Item is frozen.
  • Wild-Caught and packed in Alaska. A cousin to Cod and similar in flavor, texture, and appearance, Alaskan Pollock’s lean, snowy-white meat, delicate texture, and mild flavor make it an extremely versatile and healthy seafood choice. Item is frozen. The Alaska Pollock fishery is the largest sustainable fishery in the US so you can feel good knowing that you’re eating a fish that is abundant and so well managed it will be available for generations to come.
    Flavor & Texture *Has a mild & clean flavor * Large tender flakes * Texture ranges between delicate and medium * Slightly sweet flavor Ideal Cooking Methods - Bake, Broil, Fry, Sauté, Steam
  • Kuhlbarra is the largest commercial fish farm in Singapore, producing premium barramundi in our pristine Southern waters. Modern sustainable and environmentally-friendly farming practices - the "Good Aquaculture Practice for Fish Farming" accreditation from AVA. Barramundi has a firm texture, clean taste and mildly sweet flavor, making it extremely versatile and well suited for a wide spectrum of cooking techniques and thus a popular choices across different cuisines. Fish came in fresh and straight away freezes them.
  • Kuhlbarra is the largest commercial fish farm in Singapore, producing premium barramundi in our pristine Southern waters. Modern sustainable and environmentally-friendly farming practices - the "Good Aquaculture Practice for Fish Farming" accreditation from AVA. Barramundi has a firm texture, clean taste and mildly sweet flavor, making it extremely versatile and well suited for a wide spectrum of cooking techniques and thus a popular choices across different cuisines. Fish came in fresh and straight away freezes them.
  • Wild Sockeye Salmon is the second most abundant species of Alaskan Salmon. Due to its long migration, they carry a large amount of fat making it rich in omega-3s and giving its meat a nice, rich flavour. Some say that the flavour rivals or is even better than Chinook Salmon! Skin on. Item is frozen. Flavor & Texture * Deep red flesh * Excellent color retention * Distinctive rich flavor * Firm texture Ideal Cooking Methods - Bake - Broil - Grill - Poach - Pan-Fry - Smoke
  • Out of Stock
    Norwegian salmon, Frozen
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