“Cold weather never hurt anyone” said a wise fishermen years ago. It might be cold to us but this is where fresh seafood is at it’s best. Here’s just a taste of what is coming through this week.
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.
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."
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.
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.
