Professional Australian rules football player, Adelaide Crows Club enjoyed a very large Snapper for Christmas. Staff member Sue Schutz was super excited to meet one her heroes.
The boys from Clarke Construction erect one of the jetty pylons for the front portico.
At the development site for the Port Lincoln Seafood Cooking School – Shadow Minister for Regional Development and Shadow Minister for Tourism, Honourable Bob Baldwin with Rowan Ramsey the Federal Member for Grey and Craig.
The start to a new era! The laying of the footing constructions commence for the new factory and retail outlet.
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 […]
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 […]
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.
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 […]
Craig, Sandy and their daughter, Moet visit UK Celebrity, Mitch Tonks’ restaurant and seafood market in Bristol, UK. For a recipe and news of Mitch visit his website.
Mitch Tonk with Sandy and Craig in Port Lincoln.