Spring Bay Seafoods
Spring Bay Seafoods at Triabunna, located
one hour north of Hobart on the East Coast of Tasmania,
is Australia's first commercial-scale scallop aqua-culture
operation. The company also produces abalone, mussels
and oysters and is the only company in Australia to
farm scallops. Main production is 'commercial' or 'southern'
scallops on half shell, smaller number of 'queens'.
Spring Bay supplies the Tasmanian market and top end
of Sydney market including Tetsuya's, The Bathers Pavilion, Claudes and Neil
Perry.
Hiramasa
Kingfish
The Hiramasa Kingfish is a natural inhabitant to the
waters of Southern Australia. The Seriola lalandi is
a species also found in Japan.
A prized sashimi fish, the Hiramasa is regarded the
finest of the yellowtail species by the Japanese Sushi
Chef.
Fed by the cold, saline rich waters of the Great Southern
Ocean, the Growing conditions of the Spencer Gulf are
recognised for their pristine marine environment. Farms
adhere to the strictest environmental management practices
for the protection of the marine habitat and the sustainability
of the farming practices.
All aspects of the marine management from feeds, fish
health and harvesting are recognised worlds best practice.
The flesh flavour and texture reflect these best management
practices, the suitability of the fish for Raw and cooked
preparations are unrivalled.
Huon
Tasmanian Salmon
Huon Tasmanian Salmon is a safe premium product grown
near the mouth of the Huon River estuary south of Hobart,
capital of Tasmania. These pristine marine waters at
the tip of the vast Southern Ocean allow Huon Salmon
to grow in an environmentally sustainable manner.
Huon Tasmanian Salmon are recognised world wide for
their freshness, size, flesh quality, colour and firmness.
Huon Salmon is harvested daily, meticulously processed,
chilled, packed and transported within hours to all
states of Australia and flown directly to premium Japanese
markets.
Tasmanian Salmon is all natural The
pristine waters of Tasmania provides a great environment
for growing Atlantic Salmon. Their diet is natural,
free from antibiotics or hormones.
Simple to store for 3 days or more
Fresh Tasmanian Atlantic Salmon is easy to keep on hand.
In plastic wrap it will stay fresh and nutritious for
up to 3 days in your refrigerator. You can confidently
keep Tasmanian Atlantic Salmon in your freezer for up
to 6 months, preserving fresh flavour with plastic wrap.
Simple to choose Tasmanian Atlantic
Salmon comes in a variety of cuts to suit these recipes.
You can choose whole fish, fillets or cutlets. Fresh,
whole Salmon have bright bulging eyes and firm flesh.
If you need further advice just ask your fishmonger.
Fillets and cutlets should be lustrous and have no brown
markings. The flesh of cutlets should be firmly attached
to the central bones, with no excess moisture. To judge
freshness ensure Salmon has a pleasant smell.
Simple to prepare A simply delicious
method is to oven bake a whole Salmon. Measure the thickest
part of Salmon and bake at 180°C, allowing 10mins/cm.
Remember, Salmon continues to cook when removed from
oven. To test if cooked, flake at its thickest part.
Salmon is delicious slightly rare.
A Healthy snack for Kids As a rich
source of Omega3 and 6, Tasmanian Atlantic Salmon is
not just for adults. On sandwiches, with breakfast eggs
or even as a wrap, Salmon is the perfect protein that
can give them a taste for a lifetime of healthy nutrition.
Salmon Sashimi & Sushi Once you've
tried Salmon you may never go back to tuna. In fact
many fans of these Japanese titbits tell us the full
flavour of Tasmanian Atlantic Salmon is a taste that
can change the habits of a lifetime.
Bruny Island Smoked
Salmon
Bruny Island lies south
of Hobart in Storm Bay on the edge of the Great Southern
Ocean. It is also the base for marine farms that produce
superb Atlantic salmon.
This delightful island is a favourite holiday destination
for Tasmanians due to its natural beauty and abundance
of flora, fauna and fresh seafood.
Bruny Island smoked salmon is a premium label combining
the finest specially selected Atlantic salmon with natural
ingredients in a traditional smoking process.
For the discerning buyer who appreciates the subtle
refinements of a high quality
smoked salmon we recommend Bruny Island
O.P.C. Fish
OPC Fish & Lobster originated in 1979 when it sent
its first shipment of chilled terakihi fillets to Poulos
Bros. Over the following 24 years, the company continued
to supply Sydney Fish Market and as the company grew
and expanded so to did its volumes.
OPC has always maintained a policy of purchasing from
independent owner operators rather than running its
own fleet of boats. Payment incentives to the independent
fishermen ensure that pride is taken in the quality
of fish landed.
Last year, 143 tonnes was supplied to Sydney Fish Market
and a further 27.5 tonnes through Sydney Fish Market
Live. OPC's crowning achievement was being voted "Best
Supplier Interstate and Overseas" at the Seafood Awards
2001, and the company looks forward to continuing to
supply Sydney Fish Market for many years to come.
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