Tasmanian Atlantic Salmon
Salmo salar. Farmed in Tasmanian waters. Distinct oily and savoury taste that can compliment many dishes, great either smoked or grilled.
Neoplatycephalus conatus. Found commonly in Tasmanian waters. Delicate white fish suitable for most cooking methods.
Genypterus blacodes. Found exclusively in the Southern Hemisphere. Delicate, mild taste that is suitable to most cuisines.
Caranx lugubris. Can be found in most tropical oceans. Slightly oily and mild tasting fish, great either pan fried or grilled over the barbecue.
Blue Eye Trevalla
Hyperoglyphe antarctica. Found commonly in all southern oceans. Highly popular and versatile mild taste, excellent on its own or as a compliment.
Mustelus antarcticus. Exclusively found in the waters around Australia. Popular for its sweetness, commonly used in “Fish & Chips” and is great battered or grilled.
Haliotis rubra. Found in almost all Tasmanian waters. Buttery and salty taste, popular for its distinct flavour and rubbery texture. Suitable for all cooking methods.
Ostrea angasi. Found in all Tasmanian waters. Naturally salty and buttery meat. Great either raw or cooked in classic oyster flavours and preparation styles.
Pecten fumatus. Endemic to Tasmania. Very popular salty and sweet flavour that goes well with any type of cuisine. Perfect for all cooking methods and also raw..
Southern Rock Lobster
Jasus edwardsii. Found exclusively in the waters around Australia and New Zealand. Has a rich and sweet flavour. Extremely popular with many different cuisines.
Eastern King Prawn
Melicertus plebejus. Found commonly along the east coast of Australia. Popular salty and mild taste. Served most commonly in conjunction with other flavours.