If you haven't tried the delicious Seafood coming from Wild South Seafoods you really are missing out. The thing we love about Wild South is that it is owned by Amy Elleway who knows her fish. She oversees everything from the catching of the fish to the packaging it arrives in. Traceability and Sustainability are at the heart of this buisiness as it is in ours. We love that you can find out which boat your fish was caught from, how it was caught and that it is 100% of Australian origin. 

Not only is the seafood Wild Caught, but it is also hand filleted and snap frozen.

What makes Wild South different:

They work directly with the fisher people in their seafood community and create partnerships based on a shared commitment to Pristine Australian Produce. Their approach to sustainability dictates how they take, and how much they take, of our precious sea's resources. The labels provide the name of the boat each piece of fish comes from so you never have to wonder where your fish came from again!  They do not 'stockpile' seafood, nor send Australian seafood to low cost jurisdictions for processing. 

Their production facility is at the Wharf where the fish are landed and the fishermen who catch Wild South fish, bring it to the production facility door the moment they get back from sea.

Products available include:

Cape Catastrophe King George Whiting
Cape Catastrophe King George Whiting is line caught whiting caught off the coast line, shoals and inlets of far west Eyre Penisula, Port Lincoln way South Australia.  Cape Catastrophe is just one of the headlands jutting into the Southern Ocean outside of the protected waters of Boston Bay and the boat harbour of Port Lincoln.

Many people would say, that it is definitely true, that King George Whiting is not only the King of the Whiting but king of all the fishes, when it comes to eating pleasure.  A finer flaked fish you will never find.  It also has an extremely low oil content.

Like all Wild South Seafood fishes from the Southern Ocean, King George Whiting is under sustainable stock management.  It is mostly considered an excellent sustainable choice on the basis it is line caught.  Line caught fish in Australia, particularly King George, are significantly more expensive than other fish.  This is both because it is such a premium and sought after fish, and also because line caught (which is not long lining) means smaller catch capacity.

Southern Ocean Deep Sea Flathead
Flathead, so named for their (very) flatheads, are (like all bass strait to plate fishes) wild caught, mainly by trawl on the continental shelf (in Wild South's case the bit that juts into the Bass Strait). 

Flathead has a low oil content which results in fine, flaked flesh.  Low oil content also means it is a very ‘non fishy’ tasting fish. Or as the chef people might like to say “a delicate fish”.

Flathead is so fabulous that you can pretty much cook any fish meal you like with it.  However, it is a firm favourite in the battered, crumbed and grilled chef options because of that delicate flesh. 

Neptune Island Nannygai - Red Snapper
This may be the most renamed fish in the Southern Ocean.  Fortunately, all those names do have one thing in common.  They are naming the same fish (something that cannot often be said about imported fishes carrying multiple names).

Red Snapper, Golden Snapper, Red Bight Fish, Nannygai are so named for their beautiful red skin (possibly more pink hued to some colourists).

The red snapper in the Wild South Seafood packages is line caught, by actual handline.   It is killed by the ancient Japanese technique of Iki jime.

Iki jime is a method for inserting a spike into the fish’s brain, killing it instantly.  This ensures that the fish does not produce lactic acid,  which would otherwise make the flesh taste sour.

Red Snapper has firm, slightly oily white flesh that can withstand cubing, cutting and dicing.  It can also look gorgeous pan-fried with that red skin still on (so long as there is enough butter and heat involved for lovely crispy skin). Baking it in the oven with a crust of something herby or nutty suits its fat slightly oily fillets perfectly.  Even the amateur chef will have a hard time drying it out.

Another benefit of snap frozen at the source Australian fish fillets is that, because you only defrost them when you are ready to eat them, if you are up for cutting and dicing of your fish fillets, you can do so when they are still slightly frozen.  Like the best sushi chefs do.  It allows you to have fine knife skills even if you haven’t quite worked out how to sharpen your knives like a samurai on a naked steel!

Spencer Gulf King Prawns
The Spencer Gulf prawn fishery is one of the best managed fisheries in Australia.  The Spencer Gulf prawn fishery is MSC certified, which is kind of equivalent to the heart foundation tick for sustainability.  It is good if you have it, but we should not necessarily judge those that don't as ipso facto bad.

The Spencer Gulf Prawn people have also known for quite some time that the best way to treat seafood that otherwise has a particularly short shelf life and is susceptible to toxins, is to snap freeze it at the source.  All Spencer Gulf Prawns are frozen at the source and have been for a long time.  Good on you Spencer Gulf for keepin' it fresh best!

Boston Bay Calamari
Boston Bay Baby whole cleaned Calamari is Prawn Seine and caught in the Spencer Gulf.  Calamari is significantly more tender than the more common squid. Tentacles are removed from eyes, cleaned and packed with tubes and wings.

All fish portions are frozen when they leave lettuce, but it is very likely that they will defrost in transit. We recommend ordering more than one pack to try and help keep them frozen, although we expect that it is more than likely you will need to put them in the fridge once the delivery is made.

Check out Wild South range this week.