Southern Bluefin Tuna

Originating from the waters off Port Lincoln in South Australia, Southern Bluefin Tuna has medium flavoured flesh, which is in demand for sashimi and sushi. Southern Bluefin Tuna is harvested from February to September each year using the low stress 'Ike Jime' harvest method for maximum flesh quality. Minimal handling from the ocean pens to an export-approved EU-certified processing plant ensures high quality and improved shelf life.

Kingfish

Kingfish has white, firm flesh and is renowned for its high level of Omega 3 and other beneficial fatty acids. It is a large, pelagic fish, which presented many of the challenges and potential solutions to breeding Southern Bluefin Tuna.

In southern Japan, approximately 180,000 tonnes per annum of the three principal species of kingfish are farmed. Seriloa lalandi - the species produced in Australia - is purseined as juveniles in the South China Sea and are then transported to southern Japan for grow-out. The farmed Japanese kingfish are then sold into the sashimi and fine-dining restaurant markets.

Mulloway

Mulloway - a natural inhabitant of South Australia - is a firm white-fleshed fish that can be cooked, smoked or eaten raw sashimi-style. It was sold into the Australian domestic market in the 1930s prior to locks being introduced to the lower River Murray, decimating their natural environment.

Also known as butterfish, mulloway came close to disappearing some 20 years ago following its over-use for fish and chip consumption. It is now in-demand from top chefs and fine dining restaurants across the world.