Atlantic Faroe Island

Loupe de Mer, most commonly known as Branzino, is a true Sea Bass that has held its place in the highest level of dining in the world. The sweetness and lightness of the flesh has lent itself to the a multitude of culinary applications. Whole Fish presentations have been popular for hundreds of years with this species. '

Chefs love our Huon Trout because it is an oiler fish and marbles well. A very nice alternative to salmon and the unique point of difference for that consumer that is chasing a higher level experience. Why 'not all trout is Huon' Ocean Trout: Low Stress: We have some of the lowest stocking densities in the world - with less than 1% ratio of fish to water in the pens. Well Nourished: Our centralised feeding operations/technology (we feed all our pens across our operations from here in the office) allows us to ensure our fish are fed when they are hungry, and feeding it automatically stops when they have had enough (through our own IT developed pellet recognition software - results in minimal environmental impact of fish feed on the sea floor) Raised with Sustainable Practices: Peter and Frances have always taken the view that we've been here for 33 years and if we do not look after the environment - we will not be here for another 33 years. Everything we've done is to ensure the sustainability of our industry. Beautiful marbling of the Huon Ocean Trout creates a rich but smooth flavor and suitable for sashimi or cooked dishes.

Pride of the Chattam Islands, the Blue Cod is exclusive to New Zealand. The Blue Cod can live up to 17 years and dines in the shallow shores of the Northern Islands. The Blue Cod feeds on abundances of shellfish and in turn has a sweet crab-like flavor with a lean yet succulent texture.