How good does it feel to be back???? It’s been a crap 7-8 months but finally there’s light at the end of the tunnel. We hope everyone has been keeping safe during this period. We look forward to working closely with everyone and getting the buzz back in our restaurants and cafes. Make sure you look out for our messages and also follow us on Insta, @oceanmadeseafood for all up do date info.
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.
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.
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.
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.
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.
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.
