Our Seafood

Gulf mud Crabs

With a marvellous sweet, earthy flavour, mud crabs are highly considered to be one of the most edible and favoured crabs in Australia, at excellent value for money. It is one of the most popular choices amongst consumers for the crab’s meat content and taste.

With fanned back legs, mud crabs belong to the “swimmer” family, and at maturity, a male mud crab’s claws can make up almost 40 per cent of their weight.

A hardy species that can withstand fluctuations in temperature between 12 and 35 degrees, they favour shallow warm waters, mangrove trees and tidal flats, making the Gulf of Carpentaria a perfect habitat for mud crabs.

Learn More About Gulf Mud Crabs

Gulf Mud Crab
barra

Gulf Barramundi

Anyone who knows anything about Barramundi will always ask first where and how it is caught, and Gulf Barramundi is the absolute best in Australian the warm water and ecosystem provide the best breeding conditions, the huge demand for it is also supported by a Barramundi farm, where young fish are released into the ocean.

King Salmon

(or Threadfin Salmon) has a really lovely pleasant mild flavour, some say a little like barramundi, I love King Salmon because the meat freezes really well.

Kind Salmon
Baked mackerel fish on tray

Grey Mackerel

The Grey Mackerel is a fish lovers fish, it has that really fishy flavour that a lot of people love, and a mild oily flesh as  mackerel do, mostly sold in cutlets. I love to pickle it or smoke it on Snappy Gum coals, another one that freezes really well.

Spanish Mackerel

Spanish Mackerel have a small head (more meat) and a really thin edible skin, very few scales and a dark oily meat – making them very popular eating fish in Australia, and one of the best eating fish in the Mackerel family. One of the richest sources of Omega-3, they are wonderful baked, steamed, smoked, poached or fried.

Mackerel for sale
Pomfret

Pomfret

Pomfret is a beautiful tasting fish Pomfrets are typically prepared whole after the inner organs of the fish have been removed. The fish are considered to taste best when they are cooked fresh by being either fried or steamed. Pomfret fish have a savoury flavour that does not have the strong odour and aftertaste that is associated with many species of saltwater fish, they look beautiful served whole on a plate.