Copyright © 2025 Ocean Made Seafood
Easter is fast approaching. At this time of year everyone wants to eat fish which only means one thing, unfortunately pricing does increase on wild caught fish.
A reminder we will be CLOSED Good Friday, open Easter Saturday MORNING ONLY (please bear in mind the fish market is closed that day so try and order up Thursday and use the Saturday as a top up) CLOSED Easter Sunday and Monday.
We will then be CLOSED the following Friday being Anzac Day.
This week is always a funny one as fishermen tend to slow down on fishing and concentrate on having plenty available for Easter. But there is always a some variety to go around.
A reminder we will be CLOSED Good Friday, open Easter Saturday MORNING ONLY (please bear in mind the fish market is closed that day so try and order up Thursday and use the Saturday as a top up) CLOSED Easter Sunday and Monday.
We will then be CLOSED the following Friday being Anzac Day.
Whilst there is a shortage on Kingfish, rest assured we have you covered. Whether it be the Spencer Gulf or the fresh Japanese fillets being flown in 3 times a week, there will always be something available.
It’s bug season in Lakes Entrance and we are seeing a relatively consistent supply of LIVE product coming through. A great specials item as it is not reliable enough to be on the menu. But what an amazing special it is.
LIVE mud crabs are being flown in tonight from the Gulf of Carpentaria which is where all good mud crabs come from. These are graded A grade which means they have all legs in tact and full inside. Text me back if you want some so you don’t miss out.
Farmed Tasmanian salmon will incur an 8% as of Monday 3rd. This is related to production costs and challenging farming conditions.
Fresh hand size baby octopus from Lakes Entrance.
This mackerel truly is the best on the market at the moment. Read from the fisherman’s mouth why he feels it is far superior.
There’s blue mackerel then there’s Craig’s blue mackerel.
Straight from the fisherman’s mouth.
“When we spoke on the phone the other day you asked me what makes my mackerel different from the other mackerel that’s available.
For starters it is line caught fish sustainably caught one fish at a time, in my opinion the purse seined fish is damaged to a certain degree when lifted and dropped into the ice bins.
Mackerel is a softer fish to begin with and can be easily damaged and bruised resulting in reduced shelf life and aesthetics.
I have been working closely with the guys at Fish Butchery and through some trial and error we have found what we believe to be the best temperature for holding the mackerel, using electronic temperature monitoring I am able to keep a close eye on the fish and easily maintain a consistent end product.
All my fish is caught packed and sent on the same day to ensure quality and freshness.
Although I can fit 350-380kg of mackerel in my ice box we found that once over 200kg the fish’s quality was impacted from rubbing against each other and losing scales leading to less appealing looking fish and potential for reduced shelf life.
My fish is also packed in such a way to reduce any squashing or rubbing during transit, care is taken at every stage resulting in an end product with improved aesthetics, shelf life, quality and work ability.”
It’s crayyy season in Tasmania.
Victorian Snapper season is in full swing and this week we have a special. One of the only fish which can be legally fished for commercial purposes in the beautiful Port Phillip Bay. The fish are ranging from 2-5kg in size.
Whole$21kg
Fillets scaled skin on $39.50kg
The most Pristine school prawns are caught by Paul Aquilina on the Hawkesbury River in New South Wales. Paul is a young fisherman who is perfected his craft over the previous 12 years. He fishes tired and doesn’t add sodium by sulphate to ensure prawns are delivered in the outmost premium state.
We’re having a big run of large Lakes Entrance Octopus this week and hopefully next week too.
Fresh whole sardines from fisherman Mitchleson. Cheap, healthy and the freshest fish available. Caught today in Lakes Entrance and available for lunch tomorrow.
Due to the ban to catch sardines in Port Phillip Bay, we do not see enough of this amazing Victorian fish.
Rocky Point Grouper is a sustainably farmed fish located only 30 minutes from Brisbane and Gold Coast. Their sustainability is due to the fact they are farmed in fully self contained saltwater lakes therefore no waste entering the environment, and thus are the first in the world to achieve industry ISO 9001 Quality Assurance and ISO 14000 Environmental accreditation. Each fish is ikijime and tagged. This fish is magnificent and is a must to try. Sizing is around 2-4kg each and they are around the $30-32 mark per kilo
The new season of the ever reliable Goolwa Pipi has begun. This sustainably sourced product (Goolwa PipiCo is proud to bear the coveted Marine Stewardship Council ‘blue tick of approval’, a mark that can only be used by fishers that catch sustainably using the most careful techniques) is completely clean, de-sanded and ready to be cooked. A great option for your next menu.
Fresh cuttlefish from Lakes Entrance, Victoria.
Arriving first thing tomorrow morning, FRESH Large Green Prawns from Benalla, NSW. Get in early cause they’ll go. Around 20 pieces to the kilo.
Fresh wakame from Port Arlington
FRESH little White Bait from Lakes Entrance Victoria arriving first thing tomorrow morning. $19.90kg
The season has officially opened in Port Phillip Bay for whole Sea Urchin. At this stage they are coming every Thursday but hopefully we can get a more frequent supply. You can get them whole or they also come in trays of 100 grams roe only.
Victorian scallop season is still in full swing and we are seeing some beautiful product with their roe still attached. The Victorian scallop is a smaller scallop but the flavor is magnificent. Expect to pay around 70-80 cents per scallop For something bigger (but double the price), the Abrolhos Island scallop meat is coming in most weeks and when fresh isn’t around, we do have frozen as back up.
With blue fin tuna season coming to an end and the quality of yellow fin not being as amazing as it is in winter, now is the time for BONITO and BLUE MACKEREL to shine. Both are great to eat raw or do other amazing things with. We should see a consistent supply over the next few months, weather permitted as always.
Still around for the next month or so, live Angazi Oysters from the pristine, cold waters of St Helens, TAS. Only $19 per dozen.
Check out these beautiful dry Victorian 1/2 shell scallops from Lakes Entrance. Only $17.90 per dozen
Please also don’t forget (as mentioned above few weeks back) as of next week the farmed Spencer Gulf kingfish price will increase.
Brand new product!! Frozen lolligo squid into rings.
Introducing to you the Jon’s Reserve Oysters from Tasmania.
Jon’s Reserve is a culmination of Jon Poke’s experience and pursuit of creating the perfect oysters.
Hand graded to meet the strict parameters set by Jon, these oysters are a romance unlike any other.
Taking up to 3 years to grow, the custodians of the long held secret are now nurturing the best oysters available.
Experience Jon’s Reserve. They are $38 per dozen but they are worth the money. They come in 2 dozen boxes.
The Wild Barramundi season is in full swing and we are seeing a consistent supply being flown down regularly from Queensland and the Northern Territory. The fish are ranging around 3-6 kg in size.
Just in this morning, amazing quality FRESH Sea Mullet Roe from Coffs Harbour, NSW.
Unfortunately the days of the cheap Ocean Trout are behind us as of this weekend. In fact one of the farms, Huon, have decided to stop farming Ocean Trout all together. So it will be Petuna fish and the price will move to the $30’s for whole fish and in the $40’s for fillets. Salmon too will start to slow down and move up in price. Farmed Barramundi is looking like the new salmon!!!
And speaking of pacific oysters, the colder waters also mean they are back in their prime. We are fortunate to work closely with several farms including Gazander, Tasmanian Oyster Co, Australia’s Oyster Coast and Marine Culture. We stick to them as they understand the quality we require for you all.
The waters are getting colder and that means Southern blue fin tuna is now in full swing and in good supply over the next 5-6 months. Please note, the bottom part of the blue fin tuna is paler than yellow fin. This is showing the fat content of the fish and is what Japanese chefs love the most.
If you are looking for the best quality pacific oyster on the market, here they are. Royal Miyagi oysters are a hand selected, golden colored shell oyster which has been packaged in trays cup side up so as to not lose any of it’s juices whilst in transit. Tasting notes are also provided in each box. You can definitely tell the difference when comparing to a standard oyster just thrown in hessian bags. Available in 5 dozen boxes.
Over the past few months we have been able to secure the best line caught Nannygai from our friend Jack at Henderson Seafood. His handling of the fish is second to none and does not send anything he wouldn’t eat himself. Eat it raw or cook it up. We are getting a weekly supply.
It’s the most expensive but it is the best scallop on the market. They only come once a week, Thursday’s, so make sure you stock up as they do sell out regularly. We do also have them on the 1/2 shell frozen.
The Albany Rock live oysters have a month or so left and they are probably the best oyster on the market at the moment. They are a rock oyster yet have a slightly different flavor to the normal Sydney Rock. Give them a try.
We were fortunate enough that one of the few fisherman at sea was able to catch these beautiful Rouget. As you can see the picture says it all. Not many available so let me know what you need so you don’t miss out. Use it only as a fish of the day at this stage as opposed to putting it on the menu.
Whilst salmon and trout have come back in price, saltwater farmed Barramundi is still the cheapest of the farmed fish. Being saltwater it doesn’t taste as muddy and is ideal as a menu item.
The amazing QUEEN SCALLOPS from the Eyre Peninsula are flying out the door. They really are a superior product that look incredible on the plate. We expect to have them around for the next few months. $32.50kg
LIVE Yabbies arriving first thing in the morning from Mildura. Get your order in as we will only get them in to order and you should get a pleasant surprise.
FRESH XXL raw prawns from the Clarence River, NSW arriving tomorrow morning. Price will be $49kg and there will be about 15-18 prawns to the kilo. We do not see fresh raw prawns very often so get them while you can.
10-12 year old BELON oysters arriving in perfect time for Mother’s Day. They are the only wild caught oyster fishery in the country, thus they have a stringent quota on how many they can pull out of the water each year. These oysters are best served on the flat shell as opposed to the deep shell of the oyster as the bottom shell has sulphur bubbles which can burst and stink!!! $3.20 per piece
Amazing, local black trevally caught in Corner Inlet last night. The fish are around 700-1kg each. $16.90kg. This fish is best eaten RAW!!!
There’s a good run on wild caught Mulloway this week and the quality is very good. The fish will weigh in around 3-5kg in size. Whole price $23.90kg, skin on fillets $36.90kg
Don’t forget about the amazing new AKOYA oysters from Western Australia on the market at the moment.
They come frozen in 40 pieces per pack.
Definitely worth a try.
Fresh Tasmanian Sea Urchin Roe
Amazing quality “Aquna” Murray Cod farmed in Riverina, NSW. Their fish is grown in open ponds (or dams) on the Murray-Darling Basin river system – the fish’s native environment as opposed to other farms which grow in indoor tanks. We have big fish for the weekend however they will drop to about 2kg next week. Plate size 600 gram fish are also available. Unfortunately, however, the farm has decided to increase their price as of next week by around 20%.
What an incredible product. Fresh whole scallops hand selected in the Eyre Peninsula then flown to us are available tomorrow. $29.90kg.
One of if not the best fish coming out of Victorian waters. ROCK Flathead is so much better tasting than the standard tiger flathead you see in your local fish shop (it’s obviously more expensive too). It is caught by local fishermen meaning it is captured during the night and can be to you for lunch the following day. Now that’s fresh!! Thank you to fisherman Karan Cripps for the incredible fish.
Check these out. NSW pacific oysters from Clyde River, east of Canberra. A unique oyster in terms of their taste and availability. $22 dozen
Ocean Made has become the proud Melbourne distributor of the 3 time state winner of the Delicious Produce Awards. Steve and Carly pride themselves on producing an oyster that is like no other. “Growing oysters is like raising children. We protect them and keep them safe from the elements when they are tiny. Each and every oyster that hits a table anywhere from Gazander Oysters has our personal approval.”
Ask for them by name.
Now available, fresh Murray Cod wings from the award winning “Aquana Farms”. $15kg.
Angazi oysters will be a regular thing, weather permitting, for the next month or so $23.90 dozen. They are arriving one a week, every Friday. Make sure you try them; those using them now are raving about them.
It’s pacific oysters all the way this week. Unfortunately all farms in NSW have been washed out again so we will NOT see Appellation, or any type of Sydney Rock oyster this week at this stage. Luckily the quality of the pacific’s is on the rise and we will have plenty from both South Australia and Tasmania available for the rest of the week.
And get ready, we should see a consistent supply of the GOLDEN ROYAL MIYAGI by the end of May or early June.
Cobia is back. The farm producing this beautiful specie is Rocky Point Aquaculture which is based halfway between Brisbane and the Gold Coast on Moreton Bay. At present the fish are around the 2kg mark, so they’re not too big, and we are hoping to have them around for the next few months at least.
We should have a good supply of Corner Inlet King George Whiting and Rock Flathead this week. Both are being caught daily and delivered to us the very next morning so it’s unbelievable fresh.
It’s pacific oysters all the way this week. Unfortunately all farms in NSW have been washed out again so we will NOT see Appellation, or any type of Sydney Rock oyster this week at this stage. Luckily the quality of the pacific’s is on the rise and we will have plenty from both South Australia and Tasmania available for the rest of the week.
And get ready, we should see a consistent supply of the GOLDEN ROYAL MIYAGI by the end of May or early June.
Oysters, oysters, oysters are awesome at the moment. We will have a range of oysters available.
Hand selected Angasi native oysters from the farm of Oyster Province in the deep water marine farm in Tandarra, Tasmania
The tuna family thrives in the cold water so Yellow Fin tuna is also in excellent supply over the next few months. And we are fortunate enough to be working with the best. Walker seafood is providing us with some of the best quality fish we have seen.
It’s such a great product but unfortunately the GOOLWA PIPI will NOT be available for the next couple of months. We may see fresh from time to time but they will not be consistent. In its place is the NEW ZEALAND CLAM which come in 2 sizes: the normal size like the pipi or they also have a small vongola size (Petit Diamond they are called). They will come to you frozen raw in 1kg bags.
Appellation Oysters have really made their mark on the oyster market. Why? Because they are the highest quality. Appellation oysters are a hand selected oyster by the farmer. It is then packed in 1 dozen trays cup side up so as their juices do not leave the oyster. They do not come from any one particular farm; they are chosen according to how good they are. Each box comes with it’s location and tasting notes which are great for front of house. They come in 5 and 10 dozen boxes and are a must to try.
Get them while they’re fresh. Medium size Green King Prawns from the Gippsland Lakes are in now!!! $27.50kg and there is roughly 35 pieces to the kilo.
One of the hidden gems of the sea. Not commonly used, but when fresh, taste so good. You can serve them as fillets or even rip the skin off and serve them on the bone, as in the picture. They are usually around the 150-250 gram mark. At only $9.90how can you go wrong.
A collaboration between Matt Wilkinson and Yarra Valley Salmon Farm has produced this ripper product. Available in 25 gram tins. $23.65 for the tub including GST.
the best salmon from the coldest waters of New Zealand.
Once seen as a cheap frozen fish and chip fish, fresh Flounder is now fast becoming more and more popular in the restaurant scene. The main reason for this is that we are seeing a consistent supply of fresh Flounder flown over from New Zealand regularly. This week we will have plate size fish ranging around the 400-600 grams in size. I know it’s my go to when I have fish for dinner.
Line Caught Dhu Fish from Western Australia
We aren’t seeing a lot coming through so when we see them we get them without any question. Beautiful Strawberry Clams from NSW $22.90kg.
There’s gurnard then there’s Japanese, line caught Gurnard handled with the utmost care and flown in from New Zealand. There is only one way to eat this fish, RAW!! $14.90kg for whole fish and they are around 1kg in size.
Arriving overnight is some of the best Spanish Mackerel you will see. It was caught between Noosa and Mooloolaba. This picture was sent to us literally half an hour ago just as the boat docked and is now headed to the airport ready to be picked up first thing in the morning. It’s that good it can be eaten raw. Order some tonight and we guarantee you won’t be disappointed. $27.90kg for whole fish.
New to the market. Live JUMBO Scallops from the Abrolhos Islands, WA. 8 pieces to the kg, only $26.90kg.
ALBACORE TUNA is in it’s prime at the moment, especially the ones caught by Walker Seafood. This so called “cheap tuna” is so good that when it is caught properly it can most definitely be served raw. You can get a whole fish around 15-20 kg in size for around $12-13 kg, or some beautiful fillets for $20-23 kg. Give a try, you’ll thank us for it.
YELLOW FIN TUNA, too, is in fine form if you wanted to stick with that.
It’s been a tough week with this weather but rest assured there’s always something popping up. Here’s a few ideas.
– SPANISH MACKEREL is now in season and we some amazing fish coming out of WA tonight. Whole head off $24.50, fillets skin on $29.90kg
– large MULLOWAY from Northern Territory available and well priced. Fillets Skin On you’re looking at $28.90kg.
– absolutely stunning iki jime spiked HAPUKA out of New Zealand. Incredible quality 4-7kg fish. $25.90kg
– MASSIVE SCALLOPS fresh from Abrolhos Island, WA will be available consistently for the rest of the year.
– beautiful whole SEA URCHIN out of St Helens, Tasmania.
– Spring Bay LARGE MUSSELS are definitely a good option at this time of year. They’re a great large size and very affordable. At $9.90kg how can you go wrong.
– unfortunately Goolwa PIPIS will NOT be available until at least next Tuesday. Luckily we have available some fresh WA Venus Bay Cockles; they’re great.
A good run on Red Emperor this week out of Geralton, Western Australia. The fish size is around 2-5kg each and the price is $19kg for whole fish or $29.90kg for skin on fillets.
Stunning large garfish out of Corner Inlet. Size is around the 150 grams.
The cold water is also good for pacific oysters which are now back and getting better and better with age. Regions such as Blackman Bay and St Helens Tasmania as well as Coffin Bay and Smokey Bay in South Australian are producing sensational quality product so now is the time to be using them. Sydney Rock from the southern areas of NSW are also fantastic so the choices are endless.
Turbot from New Zealand.
Good Friday – CLOSED
Easter Saturday – open for MORNING deliveries
Easter Sunday and Monday – CLOSED
Tuesday – OPEN as normal
Anzac Day – CLOSED
The fish market is closed Saturday so it’s probably best to stock up Thursday and use Saturday as a top up day.
It’s that time of the year where everyone wants to eat fish!! Unfortunately for all of us that means fish is considerably more expensive than most other weeks of the year. It is no different to any Easter week. Please call me, Jason, if you are unsure what to use and I will be more than happy to guide you in the right direction.
The beautiful sweet tasting Razor Back Prawn is a by-catch of scampi which is essential in helping an industry thrive. These are caught in Shark Bay, Western Australia. They are a small prawn but have amazing flavor and are very, very affordable. Only $16.90kg. They come in 3kg boxes.
Our friend up north Chris Bolton has really taken fishing to a whole new level. The quality of his fish is quite superior to most others and that obviously comes at a higher price. In his own words “Every single fish we catch is handled with the care and respect it deserves”. For more information on his fish or anything else give me a call (Jason) a call and he can run through it all with you.
Fresh Lakes Entrance Baby Octopus
Ocean Made are Turning Green.
As you would already know we have introduced new reusable orange delivery tubs our trademark ORANGE is now a little GREENER.
Our single use laminated cardboard delivery boxes have been replaced by new reusable orange tubs.
The tubs are designed to be retained by us for daily deliveries. If you choose to keep a tub you will be charged $25 + GST per tub which will be credited to your account when we collect it.
It might have a not so pretty head, but Duck Fish, when super fresh, is a great option to serve raw. Is has a beautiful white flesh and is loved by Japanese chefs. Whole fish is only around $15kg and fish size is around 700g up to 1kg or a little bigger.
Incredible JUMBO size scampi from the deep waters of Point Samson, Broome, WA. 160 grams each. These babies are HUGE!!!!
The SCARLET PRAWN (Aristaeopsis Edwardsiana) is one of the most coveted prawns worldwide.
Known by a plethora of names – here in Australia it is sometimes known as a Coral Prawn, Giant Red Prawn or Velvet Prawn, the Spanish and Portuguese call it “Carabineros”, the French “Crevette Imperiale”, they are renowned for their jumbo size, striking bright red color and intense deep flavor.
This is one of the more unique seafood in Australia, it is the result of a new fishery which is being developed in consultation with the Queensland Government and Fisheries Research. Historically, the catch of this species has been random, mostly bycatch of the more abundant ROYAL RED PRAWN fisheries.
Caught in depths of 400 -2,000 meters, in the deep oceanic trenches of the South Coral Sea between 50 and 100km off the coast of South East Queensland, the prawns are graded and frozen at -45c on the catching vessel.
Their flesh is translucent and finely textured with a soft yielding bite and deep, umami rich aftertaste. They have a large liver which sits behind the head and the main carapace.
The Scarlet Prawn is best cooked shell on, its natural layer of fat which sits under the shell, rendering during cooking to retain both moisture & texture
U/4 HUGEEE around 10 pieces per kg $105.00kg
U/6 JUMBO around 12-14 pieces per kg $99.90kg
U/8 X Large 16-17 pieces kilo $92.90kg
U/10 Large 20 pieces to kilo $79.90kg
10/20 25-30 pieces per kilo $72.00kg
These beautiful little Tommy Roughy are an amazing and extremely underrated fish. A local Victorian fish caught in the Gippsland Lakes, the little gems are great for anything from eating raw to frying or grilling. Today’s were caught at 1am this morning and could be on your menu for lunch. And what’s best, they are only $14.90kg for whole fish.
Sick of the same old baby snapper and baby barramundi? Then go for some plate size BLACK BREAM. A beautiful white fleshed fish that we unfortunately do not see enough of. Only $22.90kg for whole fish.
Fresh Sea Lettuce