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Silver Whiting are an absolute family favourite! Best cooked shallow-fried with a pinch of salt, these white flesh fillets become a crunchy, sweet, delicate treat that are quick and easy to prepare for all the family to enjoy.

Tasmanian smoked salmon is gently smoked with smoldering oak, resulting in a mild, delicate taste. Delicious served on top of iceberg lettuce, with spanish onion, ripe tomato, avocado & capers with a squeeze of lemon and olive oil.

Spanish mackerel are a popular mild tasting fish. The high omega-3 fat content of this fish makes the fillets ideal for shallow/deep frying or for smoking.

Swordfish is a mild to medium tasting white fleshed fish with a meaty texture. Cook on a hot grill or barbeque and serve with a drizzle of olive oil and lemon.

This pink/red meat has a silky texture and a clean ocean flavour. One of the best ways to serve tuna steak is to sear the outside, leaving the inside deliciously rare, tender & succulent. Often served with a vibrant and fresh sauce Vierge.

Caught in very deep water off the West Australian coast near Dampier, this sweet crustacean offers a unique and delicate flavour.