NEWS

Good Times at Boston Bay Winery

Boston Bay Winery Chef’s Tony and Liz Ford with Billy Ford at Boston Bay Wines.

By |April 25th, 2012|,

Tumby Bay Farmers Market

Sandy, Deb and Craig cooked local flake and the famous King George Whiting with chips at the Eyre Peninsula Farmer & Fishermen’s Market on Feb 18th on the foreshore at Tumby Bay. We endeavour to support and encourage local products so for coating our fish we use flour from the Cummins Milling Co. To find out the dates for […]

By |April 15th, 2012|,

2012 Long Lunch Major Sponsor

This year The Zonta Club have handed the reins to the local chefs and we are happy to say that The Fresh Fish Place Long Lunch will be held Sunday May 27th. The Zonta Club of Port Lincoln religiously held the annual “Long Lunch”. The event was initiated by Zontian Thelma Harvey who has moved to Adelaide for a […]

Coffin Bay Farmers Market

Kelly, Lilli, Sandy and Deb cook local flake lightly tempura battered with chips at the Eyre Peninsula Farmer & Fishermen’s Market on Jan 7th on the foreshore at Coffin Bay. They did this for 5 hours – we are truly sorry about the wait. Next year will be much faster with gas cookers arriving during the year and we […]

By |January 15th, 2012|, ,

Eyre Peninsula Seafood Guide Launch – October 2011

‘The Seafood of the Eyre Peninsula’ Retail and Food Service User Guide was launched end of October at Jolley’s Boathouse Adelaide. This coincided with the User Guide being featured on the November ’11 distribution of ‘Food Service’ magazine, the User Guide was launched at fantastic showcases in Port Lincoln and Adelaide including media, trade and consumer guests. If you […]

New in-house smokehouse

Earlier this year we purchased a smoke oven and have been perfecting the art of smoking our fabulous under utilised species. A great range including smoked squid tentacles a great talking piece at any party, Coffin Bay oysters, SA Blue Mussels, Australian Salmon, Pink Snapper, Trevally, Tommies (Australian Herring), Farmed Yellowtail Kingfish and of course the famous Southern Bluefin […]

By |November 25th, 2011|, ,

Our new oyster room

In keeping up to date with our HACCP Food Quality Program , we have extensively upgraded our oyster opening facility. This enables us to tender for large contracts to supply opened Coffin Bay oysters.

By |November 5th, 2011|, ,

New in-house pickled seafood range

See our new range of pickled seafoods made on premise at the Fresh Fish Place. Kelly our in house chef has taken our original recipes and added that little extra to produce a product that we are extremely proud of. Call in to ask for a tasting, have one or all of the range packaged for a gift to […]

By |October 15th, 2011|, , ,

Applying for the TQUAL Grant

Port Lincoln Fresh Fish Company on South Australia’s Eyre Peninsula has been successful in gaining a TQUAL grant for the upgrade and extension of their current operation. The new space will enhance the seafood experience by doubling the visitor capacity for tours, tastings, demonstrations and a cooking school facility. Cooking Class Schedules will be updated as soon as the […]

Eyre Peninsula Seafood Frontier Launch

The launch of the Seafood Frontier brand and website was held at the Port Lincoln Hotel on the 25th of October, 2011. You can read more about the Seafood Frontier on their website.