Ferguson Australia supplies its all Australian seafood range to chefs around the World. Selecting only the highest quality products ensure their menus are exciting and fresh!
Ferguson Australia’s frozen filleted and frozen on the day of catch, these fish species are as fresh as you can get!
King George Whiting (Sillaginodes punctatus) are prized for their sweet, delicate flavour. They are versatile fish that can be prepared in a number of ways including steaming, baking, barbecuing and grilling, with frying the most common. Careful handling is required because of their soft and delicate texture.
Kangaroo Island (South Australia) Garfish (Hyporhamphus melanochir) are valued for their sweet delicious flavour! Careful handling is required because of their soft and delicate texture. Garfish is a very popular fish, as its flavour makes it a versatile fish that can be prepared in a number of ways, in numerous recipes.
South Australian Coorong Mullet (Aldrichetta forsteri) is a salt water and estuarine species that have a unique flavour that lends itself to many recipes. A soft moist texture and high in Omega 3. Coorong Mullet has a strong, distinct taste and moist oily flesh.
South Australian Gummy Shark (Mustelus antarcticus) have sweet and delicious flesh, and are popular for their boneless and thick flakes. They are also known as “flake” and are commonly used for the traditional “fish and chips”.
South Australian Flathead is wild caught and notably recognised for its usual flat head and body. The Australian Flathead is widely considered to be the best Australian fish for “fish and chips”, due to the sweet flesh which is flaky and tender especially when encased in a crisp batter.
South Australian Bight Redfish (Centroberyx gerrardi) (or Red Snapper) are sweet in flavour and high in oil content, making the fish rich in omega-3 ‘essential fat’.
The South Australian Ocean Jacket (Nelusetta ayraudi) are one of the ocean’s best kept secrets, being undervalued with premium quality flesh that is versatile for cooking. The flesh is white with a moist and delicate texture and pleasant sea aroma. The Ocean Jacket has a similar taste to chicken, with a hint of sweet oceanic flavour.
The Port Lincoln farmed Yellowtail Kingfish Sashimi slices are a sweet, rich, clean flavour and white to pale pink colour. It is a favourite among Japanese restaurants and fine dining restaurants.
Southern Bluefin MORITUNA Sashimi slices are melt in the mouth sashimi-grade product. It is prized by chefs all over the world for displaying exceptional colour and fat qualities – being high in O-toro and Chu-toro fatty meat (pale colour) and Akami (rich red colour).