Supplying Seafood to Wholesale Food Service and Retail Markets

The Fresh Fish Place is the number one wholesaler on Eyre Peninsula for quality fresh fish and seafoods. This comes from our high level of service, commitment to providing quality fresh seafood and effectively managing product availability to ensure the continuity of product supply. Our wholesale business contributes to over 50% of our daily processing output which takes place in our on-site factory using a number of innovative techniques and processes. We’ve built many credible relationships with professionals in the seafood and food service industry and our clients include a variety of leading hotels, restaurants and other food businesses.

 

wholesale oysters stacked on a pallette

Wholesale Bulk Seafood

On a daily basis whole bulk wet fish such as Whiting, Shark, Calamari, Vongole and Crabs along with bulk frozen locally caught fish fillets and Squid are dispatched to wholesalers and distributors throughout Australia.

While fish cooking on grill

Wholesale Seafood Service

Food service is a major part of our business. Currently providing over 100 restaurants, cafes, hotels, clubs, roadhouses, supermarkets and fish shops with their seafood requirements in which we are regarded for our product quality, range of product, proficient service and integrity..

Servicing The Local Hospitality Industry

We specialise in providing wholesale seafood throughout our region – especially on the Eyre Peninsula. Once a customer order is received by our sales team it is processed, packed in ice and delivered same day locally and next day delivery to country areas and Adelaide.

Below is a typical purchase order on any given day:

To: The Fresh Fish Place

10 doz opened Coffin Bay Oysters
5kg fresh Whiting fillets
4kg Deep-sea Flathead fillets
5kg sliced local Flake
5kg cleaned Squid tubes
2kg peeled & de-veined King
Prawn cutlets
10kg cooked whole King Prawns
6kg Port Lincoln Mussels

A Few of Our Happy Customers

  • Port Lincoln’s Master Chef: Boston Bay Winery Head Chef Tony Ford with a fine local Crayfish.

  • Tasting Australia Port Lincoln event: Fresh Fish Co. Director Sandy Harder with celebrity chef Martin Bosley from Martin Bosley’s Restaurant, Wellington New Zealand.

  • Becasse producer’s promotion event: De Costi Seafood purchasing manager Frank Theodore, Sandy Harder, Becasse restaurateur Justin North & Fresh Fish Co. Managing director Craig McCathie.