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Farmed by Oyster Bay Oysters & Oyster Brokers Australia in various regions of Tasmania including Norfolk Bay, Little Swanport, Pittwater etc.
Caught in coastal waters of Australia, New Zealand. It has a clear, light pink flesh with a delicate flavour.
The meat is white in colour, and is fairly soft when compared with other, more common fish like salmon and tuna. Caught out of Lakes Entrance Victoria
Caught out of South Australia Port Lincoln. Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes from the Mediterranean, notably fried squid. There are many ways to prepare and cook squid, with every country and region having its own recipes
Australia’s only ocean farmed Barramundi from the Kimberley region of North West Australia. Cone Bay Ocean Barramundi has won multiple Best Aquaculture Practices (BAP).
Caught out of the Spencer Gulf South Australia Cooked and Frozen on the boats
Our reusable ICFood cooler bag.
Caught out of South Australia Port Lincoln
Salty yet sweet, tasting of the sea but with touches of the green earthy flavour of fresh water weed. … “It’s like flathead in that it is easy to overcook, but it has sweet flesh and tastes wonderfully of the sea.” Caught out of Lakes Entrance Victoria.
Farmed by Sea Bounty in Port Arlington Victoria
Excellent firm texture and a good, if delicate, flavour
Caught out of the Spencer Gulf South Australia Frozen on the boats
Ethically and sustainably sourced, Huon Aquaculture supplies premium Atlantic Salmon from the beautiful waters of Tasmania.
Yellowfin Tuna has a medium-mild flavour with very firm texture. The flesh is deep red while raw, is often used for sashimi.
Whitings are prized for their sweet, delicate flavour. Fried whiting fillets are fantastic served with chips. Caught out of Port Lincoln South Australia
Thirsty Camel, 36 Bell St, Torquay VIC 3228
(03) 5261 2001
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