HOME ABOUT US IN SEASON PRODUCTS PHOTOS VIDEOS NEWS CONTACT CHEF LOG IN SHOP CART IN SEASON NOW Enquire NOW on what is IN SEASON and FRESH CALL 9689 6444 Stay UP-TO-DATE with what seafood is IN SEASON Receive an email when something new is posted JOIN OUR MAILING LIST PORTIONED FRESH FISH DAILY ASK FOR A QUOTE NOW INDUSTRY LEADER since 1985 CONTROL YOUR FOOD COSTS Over the last 3 decades, Tasmanian Pacific Oyster Co. has joined forces with large catering companies to make fresh seafood more cost efficient and reduce wastage. The solution is portion controlled fish. This is especially effective for major events, such as The Australian Grand Prix or the Tennis. Now smaller businesses are following by controlling costs by ordering portioned seafood. Now you can order the exact number of fresh fish servings you require (i.e 0 wastage). All fish is caught daily processed to specification and delivered. SPECIALISATION: At Tasmanian Pacific Oyster Co. thousands of portions are processed daily to specification eg: Portions can be centre-cut, bone-less, uniform size, no tail pieces...100gr , 150gr,180gr, 200gr. Skin on, Skin off, Centre Cut, Pin-boned...etc SPECIES: Salmon, Barramundi, Ocean Trout, King Fish, Snapper, Rockling..... Almost every fish in the ocean. CONTROL: Control your food costs. Get a price per piece of fish NOW at TASPAC QUALITY: Fish is caught daily, processed and portioned according to chef's needs. Then priced per piece and delivered the same day. TASPAC: 30 years experience in portion controlled seafood. For over 30 years, Melbourne's finest restaurants, hotels and catering businesses trust Tasmanian Pacific Oyster Co. for supplying them with the finest, freshest fish available. Always moving with the times and caring. WHITEBAIT Sustainability Rating 10/10 Local Waters WHITEBAIT are commonly deepfried in a light coating of flour or cornflour to add crunch. Seasoned and served with a squeeze of lemon juice they don't require much more attention.The 'Whitebait Fritter', a crisp, omelette-like creation of whitebait bound with egg and fried. Red Mullet ORIGIN: Local Waters Red mullet is classified as a round white fish but has a richer and more satisfying flavour than most thanks to its higher fat content. It is sometimes compared to shellfish in taste, and in fact feeds on them.Unusually for a fish, the red mullet's liver is considered a delicacy in its own right, and that's one reason why mullet are often sold and cooked ungutted. Red mullet is good grilled, then served with a lively sauce such as salsa verde. It can also be shallow-fried, baked or cooked en papillote (in a bag) Gold Band Snapper The Tropical Snappers are well regarded eating fish, found in rock and reef habitats across the Northern tropical waters of Australia. They are taken by trawls, lines and traps in northern WA, NT and Qld Orange Roughy Sustainability Rating 1/10 Orange Roughy is a very popular fish because of its soft, moist white flesh and mild taste. Unfortunately over-fishing has caused major sustainability problems with this fish. Tasmanian Trumpter Sustainability Rating 1/10 Large amounts of Tasmanian Trumpter now. Very fresh white fleshed meat and economical. Striped trumpeter are an elongated, flattened, yellowish-green fish with three longitudinal stripes along the upper half of their body. Their fins are bright yellow. They are reported to grow to 1.2m and about 25kg and live for about 30 years. They are found throughout southern Australia, from Sydney to Kangaroo Island, including Tasmania.A prized eating fish that is highly regarded amongst Tasmania’s fishers. Wild Barramundi Sustainability Rating 5/10 ORIGIN: Northern Territory Wild Barramundi season opened this week!!! It's the best time for Wild Barramundi.... for the next 3 months !!! King Reef, Mackay Reef, and NT Fish Pty Ltd sending steady amounts into the market. Large amounts of wild barramundi hitting the fish market. Consisting of , good quality, large fish coming down from Northern Territory. Barramundi is an Aboriginal word meaning 'Large Scales'. It is one of Australia's most sought after recreational fish. Large flakes and medium to firm flesh make it an ideal fish for grilling or barbequeing. Moisture can be retained by steaming with asian flavours or wrapping in paper or foil to cook 'en papilotte' in an oven or on a grill. Tuna Yellow Fin A’ GRADE SASHIMI GRADE Sustainability Rating 1/10 ORIGIN: BERMAGUI, NSW Local tuna plentiful. This is the best time for Local Sashimi Grade Tuna !!! Sashimi A' grade fillets availlable at reasonable prices. They are marine dwelling, migratory fish found mainly in tropical and warm temperate waters. They are caught in waters Australia-wide by drifting long-lines. They are usually caught at 50-80kg and 1m in length. Scallop Season Has Started: Sustainability Rating 5/10 1/2 Shell Hervay Bay Scallops are proving very popular New Season Stock Just Arrived !!!! Top Quality and Large Size JUST ARRIVED!!! HERVEY BAY SCALLOPS SPRING BAY SCALLOPS WILD CANADIAN SCALLOPS ORIGIN: TASMANIAN and HERVAY BAY, QUEENSLAND Scallops have sweet, rich meat that is medium to firm in texture. They are sold both off the shell and in the half shell, and may be 'roe-on' or 'roe-off'. Scallops on the half shell can be steamed with asian flavours or grilled with butter or a lemon and herb crumb. Off shell scallops are best briefly grilled, fried or BBQ'd. Sear on a high heat to create a golden crust without overcooking. Remove scallops from the heat while still quite rare to allow the residual heat to finish cooking them, as overcooked scallops become rubbery and lack flavour. Very fresh scallops can be eaten raw as sashimi. Prawns Sustainability Rating 5/10 ORIGIN: QUEENSLAND and SOUTH AUSTRALIA Season in Queensland and South Australia has started !!! New season stock just arrived !!!!! Wild caught prawns trawled across the Northern reaches of Australia from Exmouth (WA) to Brisbane (QLD). Because their meat is highly perishable, prawns are usually frozen or cooked onboard boats soon after capture. Prawns treated in this manner and defrosted properly can be some of the best available. The firm, moist, sweet flesh of prawns has made them a sought after food source in Australia. The most popular species (and highest priced) are King Prawns and Tiger Prawns, both being larger prawns with very firm flesh and attractive presentation traits. Bugs Moreton Bay Sustainability Rating 5/10 ORIGIN:QUEENSLAND Moreton Bay Bugs Large have just arrived !!! Season has started !!! Sizes available : Medium , Large and Extra Large Found on the North Coast of Qld, the Moreton Bay Bug is somewhat of a delicacy for the seafood lover.With a firm flesh, the Moreton Bay Bug is full of meat and not as messy to "crack" as a crab or lobster Salmon A’ GRADE LARGE SASHIMI GRADE Sustainability Rating 10/10 ORIGIN:TASMANIA Fish size range from 2 to 7kg fish, the best for sashimi being 7kg fish. Salmon is considered to be one of nature's Superfoods as it is a rich source of Omega-3s (EPA & DHA). Just two serves per week provides the recommended intake of Omega 3 which research has shown is beneficial for heart health and a range of diseases & conditions. Tasmanian Atlantic salmon, grown exclusively in the pure, pristine waters of Tasmania by Tassal is found to be one of the Superfoods gifted by Mother Nature that can make you feel and look better. Also farmed by Huon Aquaculture . As seen on ' Master Chef ' , we stock Tassal's full product range. Ocean Trout A’ GRADE LARGE SASHIMI GRADE Sustainability Rating 5/10 ORIGIN: TASMANIA Fish size range from 2 to 7kg fish, the best for sashimi being 7kg fish. Trout is related to Atlantic Salmon, being part of the Salmonid Family. 'Ocean Trout' is a term used by Tasmanian growers using open-pen sea cages to raise Trout. The flesh of these fish is similar to Atlantic Salmon, with a rich red or orange colour and high fat content banded throughout the flesh. Snapper Sustainability Rating 1/10 ORIGIN:PORT PHILLIP BAY VIC AND PORT LINON S.A. Local snapper is now plentiful. The warmer waters are bringing more and more fish. The gentle, sweet flesh comes up beautifully when roasted, BBQ'd or steamed. It is caught in the wild by a range of methods including trawling, longlines, handlines and gillnets. Snapper is a marine fish, caught in both coastal and offshore waters. They are available year-round, though supply is greatest in the winter months. Individual fisheries have seasonal closures (such as all of SA fishery in Nov). King Fish Hiramasa Sustainability Rating 5/10 YELLOWTAIL KINGFISH are popular for their firm, white, slightly oily flesh and medium strong taste. They are highly valued as a sashimi fish but are also excellent grilled or BBQ'd. Like other 'meaty' fish, they are best when seared and cooked only to Medium Rare, as further cooking will result in a dry product. Baking with aromatics wrapped in foil will help to retain moisture. As the flesh is firm and holds it's shape well during cooking, Yellowtail Kingfish is suited to dicing and adding to curries or soups. Rock Flathead Sustainability Rating 5/10 ORIGIN: LOCAL VICTORIAN Local Rock Flathead plentiful. Large good fish available now. FLATHEAD is a very popular and versatile fish, suited to most cooking methods. The flesh of larger fish can be slightly dry and coarse though avoiding over-cooking by using gentle cooking methods should prevent this. A very popular fish for battering and deepfryng. Whole fish can be roasted or BBQ'd, while fillets can be marinated, poached, steamed, grilled or fried. Very fresh specimens can be eaten raw or marinated in a 'ceviche' style. Prepared this way it has a clean, fresh flavour and firm texture. Stargazer or MonkFish Sustainability Rating 1/10 ORIGIN: LOCAL VICTORIAN Local Stargazer or commonly known as Monkfish is now availlable. Similar in taste to the Gurnard. It has tight, firm flesh. Monkfish or Stargazer is a lovely meaty fish to cook. However, it does contain a lot of milky juices. This can sometimes be a pain because they tend to come out during cooking, so instead of roasting, grilling or frying, you end up almost boiling the fish in its own juices. If you want to grill your monkfish ask us to butterfly the fillets for you. Blue Warehoe Sustainability Rating 1/10 Dark steely blue. Grows to 76cm and over 7kg in weight, (when reaching this size, they are about 10 years old). They are a rapidly growing fish, reaching around 25cm length in their first year. Spawning occurs in western Bass Strait in winter and spring, and there is some evidence that they become mature from about 32cm in length. Juveniles and sub-adults form large schools and migrate through certain areas around Tasmania during summer and autumn, especially along the north and south-east coasts. A very good eating fish when eaten fresh. Members of the Trevally family have dry flesh similar to Warehou's and can be oily. They lend themselves well to similar cooking methods, such as grilling, frying and smoking. Avoid overcooking, as the flesh will dry out unpleasantly. Local Harpuka (Hapuku) Sustainability Rating 1/10 ORIGIN: LOCAL Hapuku are found in deep offshore reefs around the continental slope across the southern portion of Australia. They are taken by trawlers and as bycatch of dropline fisheries. Has firm, moist flesh and it holds it's shape well in curries and can be grilled or fried. Sword Fish A’ GRADE SASHIMI GRADE Sustainability Rating 1/10 ORIGIN: BERMAGUI, NSW Hapuku are found in deep offshore reefs around the continental slope across the southern portion of Australia. They are taken by trawlers and as bycatch of dropline fisheries. Has firm, moist flesh and it holds it's shape well in curries and can be grilled or fried. Marlin A’ GRADE SASHIMI GRADE Sustainability Rating 1/10 ORIGIN: BERMAGUI, NSW Local marlin fish plentiful. They are highly migratory open ocean fish, prized for their firm, meaty flesh which is usually sold as steaks or cutlets. Usually are taken by Tuna longliners on both the east and west coast of Australia Local Blue Eye Sustainability Rating 5/10 ORIGIN: LOCAL VICTORIAN Plentiful Now Medium and Large fish available daily. Blue-Eye Trevalla is a very versatile and popular fish, due to it's firm, moist and delicately flavoured white flesh. Fillets will hold up well when grilling, frying or BBQ'ing and it can handle robust flavours. Flathead Sustainability Rating 5/10 ORIGIN: LOCAL VICTORIAN Large good fish available now. FLATHEAD is a very popular and versatile fish, suited to most cooking methods. The flesh of larger fish can be slightly dry and coarse though avoiding over-cooking by using gentle cooking methods should prevent this. A very popular fish for battering and deepfryng. Whole fish can be roasted or BBQ'd, while fillets can be marinated, poached, steamed, grilled or fried. Very fresh specimens can be eaten raw or marinated in a 'ceviche' style. Prepared this way it has a clean, fresh flavour and firm texture. Oysters: South Australian and Sydney now available Tasmanian Oysters are finally back to normal. SOUTH AUSTRALIAN: COFFIN BAY, STREAKY BAY ** Pambula Bay Sydney Rock have started again and are a good size Coming from the pure Pambula Lake estuary, Baker's Pambula Rock Oysters are approved for export. Saccostrea Glomerata is the botanical name for the Pambula Rock Oyster. These oysters are approved for direct harvest. This means they are so clean and pure, they are lifted out of the water and flown direct to us. Rockling Sustainability Rating 5/10 ORIGIN: LOCAL VICTORIAN Local rockling now plentiful. Large good fish available now. The LING group are well regarded eating fish for their firm, white flesh that holds it's shape under most cooking methods. Thickly cut steaks or darnes are meaty and can be grilled or BBQ'd. Fillets are thinner and require quicker cooking methods - try pan frying. Alfonsino SASHIMI GRADE ORIGIN: Local Waters Local Alfonsino sashimi grade availlable daily Live Crayfish Sustainability Rating 5/10 Live crayfish availlable daily Silver Bream: Sashimi Grade Sustainability Rating 9/10 ORIGIN: LOCAL VICTORIAN Silver Bream 500gr average weight. Large good fish available now KING DORY SASHIMI GRADE Sustainability Rating 5/10 ORIGIN: Local Waters Local sashimi grade king dory fish plentiful. Wild caught, it is a bottom-dwelling marine fish found mainly on the upper continental slope commonly between 500-600m and mainly caught as bycatch of blue grenadier trawling off the south-eastern coast of NSW and Victoria, with some off SA and WA as far north as Exmouth. Has a mild flavour, low oiliness and moist, medium textured flesh with fine flakes and few bones, which are easily removed. The edible skin can be left on. Very popular for sashimi. Duck Fish SASHIMI GRADE Sustainability Rating 5/10 ORIGIN: Local Waters Local sashimi grade duck fish plentiful.Boarfish are well regarded as eating fish, especially by anglers. They have few bones and tight white meat. Flesh is delicate in flavour and texture.They are most commonly lightly pan fried, though very fresh fish can be eaten raw. The raw flesh is firm and clean tasting. Gurnard have firm flesh that holds together well when cooking. They can be grilled or fried, however they have a very low oil content and the flesh can dry out. To combat this cook Gurnard fillets on a lower heat or using a wet method such a braising. Gurnard can be added to a soup or stew. Makerel Whole Local Sustainability Rating 5/10 ORIGIN: LOCAL VICTORIAN They are available year round, with supplies of Spanish Mackerel peaking in September and October. They are all oily fish with a strong flavour. They are served as either steaks or cutlets, which are well suited to grilling and BBQ'ing. A slight char will compliment the meat, with an acid such as vinegar, lemon juice or even tomato providing a foil to it's oily nature. To bake, wrap in foil with vegetables and aromatics. Mackerel are also popular fish to smoke, cure or pickle Sardines Whole Local ORIGIN: LOCAL VICTORIAN Good fish available now. Sardines have a strong flavour and soft oily flesh. They require careful handling and short cooking times. They are particularly suited to barbequeing, grilling or panfrying. Crumbing before pan frying is popular and helps protect the soft flesh during cooking. Lemon juice is a foil to the strong oily flavour of sardines, making it a good accompaniment. Gar Fish Large and Medium Sustainability Rating 5/10 ORIGIN: LOCAL VICTORIAN Large good fish available now.Gar Fish are well regarded for their delicate, sweet white flesh.Garfish are caught using inshore netting methods. They are available year round, with the supply of Southern Garfish peaking from March to May. Gar Fish Large and Medium Sustainability Rating 5/10 ORIGIN: LOCAL VICTORIAN Large good fish available now Gar Fish are well regarded for their delicate, sweet white flesh. Garfish are caught using inshore netting methods. They are available year round, with the supply of Southern Garfish peaking from March to May. Whiting King George Sustainability Rating 9/10 ORIGIN: LOCAL VICTORIAN Large good fish available now WHITING are well regarded for their delicate, sweet white flesh. They are an excellent plate-sized fish to Roast or BBQ whole.They can also be 'butterflied' to present whole but without most bones for quick and easy cooking and serving. Fillets require careful handling but are versatile. They can be steamed, poached, panfried, or grilled. Also a great fish for deep frying, especially with a coating such as a batter or crumb.Whiting are delicate and fillets are thin, so avoid overcooking by cooking for only a very short amount of time. John Dory Sustainability Rating 5/10 ORIGIN: LOCAL VICTORIAN Large good fish available now. Though John Dory remains by far the most popular of the family, consider buying MIRROR or SILVER DORY, which are cheaper, have a similar taste and are suited to the same cooking methods. Dory's have finely flaking, delicate sweet flesh that is best suited to gentle cooking methods such as steaming or pan frying on a low heat Red emperor Red Emperor is plentiful for the next 3 months. Large good fish available now. RED EMPEROR, with it's bright red skin and clean white flesh, is an impressive and attractive fish to present either whole or as a skin-on fillet. The moist flesh is suited to cooking methods such as steaming, poaching, grilling or pan frying. Whole fish can be steamed or roasted, with Asian flavours making a great accompainment. Large Octopus Sustainability Rating 9/10 ORIGIN: Tasmania and South Australian Large tendorized octopus OCTOPUS has firm, dry 'meaty' flesh. Like calamari and squid, tender octopus is achieved by either a very short cooking time on a high temperature (try stir frying or BBQ'ing), or a long slow wet cooking method such as braising. Marinating before cooking will help tenderise the meat.There are many other techniques employed to tenderise octopus, these include throwing it against rocks or tumbling in a cement mixer (Greek way, which turned into a cage tumbler), boiling with a cork (Italian), dipping 3 times in boiling water and then simmering in a copper pot (Spanish) and beating with a radish, Japanese Local Pipis Sustainability Rating 5/10 ORIGIN: LOCAL Local Mussels Are in Season and Excellent Quality Now!!! Local Pipis are back on!!!! All Surf Clams, Pipi's and Vongole require purging to remove the fine sand or grit inside the shell. To do this, place in lightly salted cool water for several hours or overnight. These bivalves respond well to brief cooking. Cook only until the shells open to prevent the meat from shrivelling and becoming tough. Steam or poach with asian flavours, BBQ, or open with white wine or stock before tossing through a pasta, soup or curry Local Mussels Sustainability Rating 9/10 ORIGIN: LOCAL VICTORIAN Local mussels are heavy and full. Now plentiful MUSSELS are juicy and have a great 'sea flavour'. The edible portion is the muscle within the shell and it take very little time to cook. As soon as they open, remove from the heat to prevent the meat from shrivelling and becoming tough and chewy.Steam or simmer in the shell with wine, stock and aromatics. Mussels can also be Grilled or BBQ'd in the shell, which gives a slightly smoky taste. To smoke, marinate, pickle or crumb and fry, remove mussels from the shell first.Mussels and their liquor make a great addition to soups, curries, stews or chowders. Blue mussels have a smooth, bluish-black shell. Wild blue mussels and tend to live in coastal estuaries or near shorelines. They often grow in clumps, attaching themselves to rocks or to each other by means of sticky filaments, sometimes referred to as a "beard". They are typically harvested by hand at low tide. In the North Atlantic, blue mussels are often grown using a variety of methods, but most methods share common traits, usually providing some means for mussels to anchor and live above the sea floor. Blue mussels have a minor spawning period in June, followed by a second, extended spawning period from August to January. Did you know? he colour of the mussel meat varies slightly - the girls are pink and the boys are paler !! Sustainability Rating Explained Sustainable seafood is about eating seafood today, tomorrow and into the future. Capable of being maintained at a steady level without exhausting natural resources or causing severe ecological damage. Sustainability Rating 1/10 = Say No Sustainability Rating 10/10 = Say Yes Sustainability Rating 5/10 = Think Twice The Australian Marine Conservation Society is an independent charity and environmental organisation dedicated to conserving the ocean and it’s wildlife. They publish ‘Australia’s Sustainable Seafood Guide’. The above ratings represent their findings Fish News Download Fresh Fish News and Availlability FULL PRODUCT RANGE Click Here Tasmanian Pacific Oyster Co, 209 Kensington Rd, West Melbourne VIC 3003 ------ CALL: 03 9689 6444 --FAX: 03 9689 6633 --EMAIL: tpoc@tpoc.com.au Privacy Policy