gardies, KG’s and swordys, what a choice…….

Swordfish

Swordfish is a mild-tasting, white-fleshed fish with a meaty texture. It is sold exclusively in steaks. Its mild taste makes it a particularly good choice for those who are unsure if they like fish. Swordfish is particularly good grilled, either as a steak or kebabs, and it’s also delicious broiled and sautéed.

line caught, back of Rottnest, Oceans Wild Fishing

King George Whiting

Whitings are prized for their firm, clean, sweet-tasting white flesh and its delicate flake. Some argue this is Australia best table fish.

ocean caught, S. Rule, Albany

Garfish

Garfish are a small sweet fish with excellent, delicate flesh. the two main types found in most fish markets are Eastern Sea and Southern Sea garfish – both fast-growing, in abundance and found along most of Australia’s coastline. If Deepfrying, coat in a batter or crumb to protect the delicate flesh. Very fresh Garfish fillets make excellent sashimi, serve raw with a citrus and soy dressing.

https://www.delicious.com.au/food-files/news-articles/article/guide-garfish/c4nrbb7p

Gavin Jackman, Albany

Gummy Shark

Feasting on all sorts of things they are a bit of a forager on or near the ocean floor with Crabs of all shapes and sizes including Blue Swimmer’s, Octopus, assorted fish and even Rock Lobster making up their diet.

Jason Scimone, Bunbury

Also Available

Goldband Snapper, line caught, Greg Brodie, Shark Bay

Shark Bay Tiger Prawns from Corriea Bros and

large Shark Bay/Abrolhos Scallops from Farwest Seafoods.

Redfish, supporting local fishers, local companies & local jobs.

Our portion sizes are average 190g for fish fillets