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Flame Cockles from Beauty Point, Bermagui, NSW.
Our Ocean Made ordering app is alive. We are moving away from the old style answering machine with our brand new app which allows you to place your order, edit the order before delivery, view an order that may have been placed by someone else. You can set your stable products as default so you don’t have to look for them each time. Specials will also pop up when you enter the app.
Simply tap the “Application Brochure” below to learn how to set up the app. It’s easy. Any questions do not hesitate to contact me.
This morning’s SPECIAL!!! Whole fresh scallops still in their shell. Only $9.90kg. There are 8-10 pieces to the kg so that makes them $1 each!!!!
These garfish are like no other. Known as “5 spot Garfish”, these were caught this morning in Queensland and flown down overnight. A must to see.
Live NSW Angasi Oysters
In today, Black Snapper from our friends at Walker Seafood in Mooloolaba. When fresh, as it is today, this fish is loved by many Japanese chefs as a sashimi option. The fish are around the 2-3kg size and are $17.90kg for whole fish.
The boat named “Chantelle” is back in the waters and Flame Tail Snapper is on the line. This fish flies out the door when available for it’s amazing quality and diversity. Fish sizes are 2kg up to 6kg for whole and is $20kg.
Check out the world’s first sashimi quality farmed Barramundi brought to you by our friends at Humpty Doo Barramundi farm in the Northern Territory. The sashimi fish is hand selected for its size and quality and is then ike jime spiked to minimize the stress on the fish. It’s then packed in an ice slurry to keep the temperature right down. Barramundi is not traditionally considered when serving raw fish but I think this may now change. See it for yourself.
– the freshest, most amazing Red Emperor available tomorrow morning. This fish is caught by a smaller fishermen who specialises on going out for a day or two, coming back and getting that fish straight on the plane. It is isn’t cheap, whole fish $36.90, but it’s worth every dollar.
– FRESH White Bait from NSW $14.90kg
– whole LARGE 150-200 gram Garfish from Corner Inlet $19.90kg
– Chatham Island Blue Cod – stunning fish. $26.90kg whole.
– Whole fresh Turbot from New Zealand arriving fresh tonight $17.90kg
– for something affordable and still good, Black Trevally fillets $18.90kg. It’s not your usual trivially, black trivially (or blue warehou) is a little similar to blue eye in terms of it’s flesh.
– also don’t forget our hand selected live “ROYAL MIYAGI” oysters packed in trays of 5 dozen boxes. These are from Blackman’s Bay, Tasmania.
Also here are some other ripper specials available tomorrow
– a good supply of sashimi quality little Blue Mackerel and medium to large size Bonito.
– hand selected “Royal Miyagi” Oysters this week are again from Blackman’s Bay simply because they are producing the goods.
– a handful of LIVE Sea Urchin arriving from Tasmania. Order quick to avoid missing out.
Something new that is being flown in from New Zealand is this stunning looking Scarlet Wrasse. A line caught, white fleshed fish a little similar to a red mullet. These fish inhabit themselves on rocky reefs at depths beyond 10 metres. Whilst coming from most parts of New Zealand, these particular fish today were caught in the Chatham Islands. Going for around $20kg for whole fish, they’re are definitely worth a try.
Now is probably the time to consider switching to Sydney Rock Oyster. Whilst there are some pacific’s coming through, the Rock oyster is in it’s prime at this time of the year. There is a larger grade and a smaller grade. There is also the amazing “Appellation” oyster, which is a hand selected oyster which is packed in trays cup side up so as not to lose they’re juices during travel. Each box comes with tasting notes and also the region they are from. Available only in 10 dozen boxes, they are a must to try.
No it’s not calamari but it sure is close and lot cheaper. This beautiful Gould Squid is caught off the coast of Queenscliff and, when super fresh, is a great rival to the southern calamari. And with the price of it being considerably cheaper, it sure is worth trying it at least once to see if it works for your dish.
Want something different to serve raw? Alfonsino is your answer. This beautiful fish is very much loved by the Japanese when it is super fresh and tomorrow it will be. It’s caught around the Chatham Islands in New Zealand and the fish range around the 800-1.5kg in size.
From the people that bring us the very popular Diamond Clams come these HUGE Storm Bay Clams. These are available most of the year round. Like the Diamond Clam, the Storm Bay clam is flown over fresh but par cooked due to Government regulations.
More of this amazing product available TOMORROW ONLY. Fresh Monkfish Liver being flown in tonight from New Zealand. The foie gras of the sea!!!!
The Red Throat are slightly smaller, ranging from 500 grams up to 1kg in size. Extremely fresh and the fish are very firm. Price is around the $20kg for whole fish.
These are absolutely beautiful and something out of the norm. Live Clams from Shark Bay in WA flown overnight straight in to Melbourne.
EXCLUSIVE to Ocean Made. Fresh Oyster Leaf which is a rare succulent from Europe. Give us a call to discuss.
We don’t just sell seafood!!! Make Ocean Made your one stop shop. Whilst our specialty and what we concentrate predominately on is seafood, we do also sell Cotton Seed and Vegetable Oil, berries of different varieties, peas and corn just to name a few. Give Jason a call to discuss pricing.
Another big catch of Victorian Hapuku hit the floor this morning and both the quality and price are great. Expect to pay under $20 kg for whole, gilled and gutted, fish and under the $30 mark for magnificent skin on fillets. We hope this special will be around all week however best to get some sooner rather than later.
Thank you to Abacus Fisheries for providing some of the best quality fish we’ve seen from Western Australia. Available tomorrow is line caught, iki jime spiked Red emperor, Gold band Snapper and Pink Snapper as well as 1 fish Rankin Cod, all arriving by air. All are around the $22kg mark for whole, gilled and gutted and scaled fish. Don’t miss out because we don’t know when there will be more.
What a great idea for your new menu!! Coorong Mullet is in fact Yellow Eyed Mullet, however fisherman and owner Glenn has given the name “Coorong Mullet” to distinguish it from the standard Mullet caught in other locations. The reason for this is that the Coorong Mullet has a unique flavour because the water in the Coorong in South Australia is up to twice as salty as the sea. The fish is unable to absorb much of this salty water so its flavour is essentially more intense. And for $14.90kg for head on scaled and gutted fish, it’s great value.
Speaking of working closely with like minded people, we are fortunate to work closely with a company that is partners in 8-10 oyster farms around South Australia and Tasmania. The great thing about that is they are able to speak to each other on a daily basis and determine which has the best oysters at that time. Our brief to him is that, because of the type clients we have, we sell 80% of our oysters closed thus quality MUST come first. And it works, as you can see by the quality of oysters in the photo. This week’s oysters are coming out of Smokey Bay in South Australia.
Fresh White Bait from Patonga, NSW.
Live Sea Urchins from St Helens, TAS.
Only 2 or so weeks to go before this incredible product goes out of season. A good hit is arriving tomorrow for the weekend. Why is this fish different? Because it has been spiked in the brain and the tail; the brain to instantly kill the fish and the tail to ensure it’s heart’s pumping blood exits the fish. This is what you call the next level of sashimi quality fishing. Whole fish will be around the $20; fillets low-mid $30’s.
Blue Cod season is here and Chatham Island produces some of the finest Blue Cod New Zealand has to offer. Fish sizes are ranging from 1-1.5kg or 1.5-2kg in size. The Blue Cod is a bottom feeder fish that do not move around too much. Pots are placed along the floor of the sea and the fish find there way in and are unable to escape once there. A very sustainable way of catching fish as it eliminates any by catch. Get some in tomorrow morning and see how good it is for yourself.
The first lot of live Angasi oysters were pulled out of the water this morning and specially freighted down from Merrimbula, NSW to be here first thing in the morning. As you can see from the picture they are in prime condition. The NSW Anagsi are usually more expensive than the Tassie as their shelf life is far more superior.
NEW to the market and available at Ocean Made NOW, fresh headless sardines. The team from Port Lincoln, South Australia, that provides us with the sardine fillets has come up with this exciting that we believe will go off. I’m sure you’ll love them as much as we do.
Good morning and a Happy Easter to everyone. This week is eat fish week and here’s a great selection of what’s is available.
Don’t forget we are CLOSED Good Friday and Easter Monday. We are open Saturday MORNING however the fish market is CLOSED so all fish will be left over from Thursday. Best bet is to buy up Thursday and use Saturday as a top up if required.
Never call calamari squid!! Squid is a lot cheaper and lot tougher than Calamari. Southern calamari is caught all year round using squid jigs and in haul nets. Jigging is a low impact, highly targeted fishing method, with minimal impacts on other species. Calamari reproduce very quickly and thus are a safe option in terms of sustainability.
Scampi are found in deep waters off Australia’s west coast, mainly off Port Hedland. Scampi are a benthic species that inhabits the continental shelf. They can usually be found on Globigerina ooze at depths of 420-500 metres. Scampi prefer a comparatively firmer substrate, and build less extensive burrows, than other similar species. They may spend considerable periods of time outside their burrows. This product is very unique as the eggs are kept on the outside of the animal unlike other eggs that are kept inside the animal. Hence you get a natural ocean sea flavour in the scampi caviar. Please feel free to give Jason a call to discuss.
As most of you are aware by now, the Australian Government has decided to ban the importation of raw prawns, be that whole or cleaned, for at least 6 months due to a virus that has swept our local prawn market. This virus does not affect once the prawn in cooked. What does that mean? Any prawn in the country at the moment is allowed to be sold as they have been checked by the health department. We have been able to secure as much product as possible but once that runs out then that is it unless something changes. We will keep you informed.
Our friends in Tassie are catching some excellent quality blue eye at the moment. The fish are on the smaller side, 2-4kg fish, and the quality is superb. And the price is very reasonable. Call me for a price on whether you would like fillets or whole.
Whilst it is not the same as the European monkfish, it is still a very good quality white-fleshed fish. A very good catch of it arrived this morning from Lakes Entrance and it should be around for the whole week. It is, however, a lot more affordable than the European counterpart. Expect to pay under the $20 mark for fillets.
If you missed out on getting some Mahi Mahi you don’t want to make the same mistake twice. This is not like your standard Mahi, this is line caught from the best game fishing company on the land, Walker Seafood. Will be landing Thursday night late and you can have it on your lunch menu!
AVAILABLE NOW!!! “Fresh” Snapper Roe from long line caught fish is being flown in tonight from our friends at “Lee Fisheries” in New Zealand, so you can imagine how good the quality will be. Only 12kg available so be quick. Those who tried it last loved it. You won’t be disappointed.
Is makes our job that much easier when we work with companies that take the same approach to us: second best is not good enough. Walker Seafood is that and more, having the best Swordfish and Yellow Fin Tuna on the market. They hand select all the fish before it is on a plane bound for Ocean Made. As you can tell by the photo, Walker Seafood’s product is export quality which comes from their fishing techniques and experience in catching amazing quality species. Best of all, the Walkers become the first tuna fishers in the country to earn the international gold standard for seafood sustainability, the costly and coveted Marine Stewardship Council certification, for yellowfin tuna, albacore tuna, and swordfish. The CSIRO uses Walker Seafood for all their scientific studies and projects; a testament to their professionalism. Ask for it by name.
For a great white-fleshed fish of the day, why not go for some Striped Trumpeter Fillets from the south island of New Zealand. Fillets are around the kilo mark and the price is in the mid $20’s, depending on the way you take your fish.
Want to know what it takes to get the order to your door on a daily basis? Come and spend a morning at Ocean Made and experience everything that happens behind the scenes from 3am each morning. It also gives you an opportunity to see fish you may not have seen in it’s whole form before it is broken down, or see a product you may not have seen in a long time. It’s more educational than you think.
New Zealand Bass is a deep-water species and one of the most sought after of all sea basses, due to its reputation for superior flavor and texture. Bass is found mainly on the east coast of New Zealand, from Kaikoura and the Cook Strait north, but there are also fishing grounds on the west coast of the South Island. It is fished in waters of 300-1500 feet (100-500m) using long-lines only. Depending on the size of the Bass the flavor and texture can range from sweet and delicate in the smaller specimens to juicy and heavy-flaked on the larger fish.
This is probably your pick for plate size fish for the weekend. Whilst there may be some flounder, they will be on the smaller size where as the baby snapper can be any size you want. You can also get slightly larger fish that, once filleted, will give you a portion size. Food for thought.
Ocean Made has joined forces with fisherman Shane Wiffen to produce some of the best snapper on the market. The fish is line caught in Port Phillip Bay, immediately Iki Jime spiked, then placed in an ice slurry to keep the fish cold. It is then boxed on the same day it is caught and delivered to us within 24 hours. It is very sustainable as there is no by-catch when the fish is caught. How good does that sound? Available until Xmas.
Ama Ebi means sweet shrimp in Japanese so I’m guessing the name says it all. They are a deep sea little red prawn caught in Western Australia and are known for their incredibly sweet taste. Amazing little specie that is best eaten raw. Available now in 3kg boxes.
There are two types of skate but by the best is the Eagle Ray Skate. It’s smaller fish meaning it’s not tough and has a better flavour to it. It usually found by local fishermen in waters very close to our door, meaning it gets to us only hours after being caught. Make sure you ask for it by name.
This line caught Sea Bream out of New Zealand is so much more superior than the standard trawl caught sea bream you see anywhere, it should be called something different. A great grilling fish but, when super fresh like the photo, is definitely best eaten raw. Expect to pay around $16-19kg for whole fish and $26-29 for fillets.
After being in hiatus for the last 6-8 weeks, Spring Bay are back with their magnificent large mussel. They are the biggest mussel on the market. Make sure you ask for it by name. $10.50kg.