Meet the crew


Whites Fisheries

Dennis White began operating a scallop boat in Port Phillip Bay at the age of 17. Immersed in the fishing industry for many years the White family diversified and opened its first retail outlet at St Leonards on the Bellarine Peninsula in the early 1980’s.

Moving forward the White family became actively involved in fishing Port Phillip Bay to sure up supply for their business. Sons Greg and Mick joined the business as it grew. They form integral parts of onshore operations and are also qualified fishermen operating their own vessels for the family company.

Whites Fisheries now operate its own fleet of vessels throughout the south-east trawl zone to supply its retail and wholesale operations. It also regularly takes its own fish to market where it is highly sought after by some of Victoria’s best restaurants and fishmongers looking for the freshest and best local fish.


Lakes Entrance Fishermen’s Co-Operative

Lakes Entrance is situated in the heart of the large south-east Australian trawl fishery, which stretches from the Victorian/South Australia border around to northern New South Wales and includes Tasmania.

The Lakes Entrance Fishermens Co-Operative was opened in 1968 and provides the local fleet with fuel, ice and equipment on top of selling their members catch locally and across Australia.

Over 80 varieties of fish are regularly landed at Lakes Entrance with the most common being tiger flathead, gummy shark and whiting. Seasonal varieties include eastern king and school prawns in summer and autumn months while Bass Strait scallops are landed throughout winter and spring.


Yarra Valley Caviar

Yarra Valley Caviar is a boutique fresh water aquaculture farm located at the base of the Rubicon River in the Yarra Valley region of rural Victoria.

 It is the only dedicated Australian producer of fresh water Atlantic Salmon and a staunch believer in the humane treatment of its fish, taking a completely natural approach to its rearing and roe extraction. In addition to salmon, Yarra Valley Caviar now also produces and harvests Rainbow Trout and Brook Trout roe for their caviar range.

The fish are milked for roe entirely by hand, once a year, under a completely natural anaesthetic of clove oil, and are then gently returned to their ponds to spawn again the following year.

Following strict UK soil association guidelines for organic aquaculture, the farm has banned the use of any antibiotics or chemicals, and its roe is cleaned and packaged on site, without the use of any additives. The result is a superb quality roe which is salted with premium sea salt flakes to produce bright, plump and flawless caviar - bursting with flavour.


Spencer Gulf Prawns

Spencer Gulf King Prawns are renowned throughout Australia and the world as the premium species of prawn. Spencer Gulf King Prawns are wild caught straight from the cold clean waters of the Spencer Gulf, full of natural flavour.

The Spencer Gulf prawn fishery leads the way in environmentally sustainable fishing practices. They were proud to be awarded the Marine Stewardship Council (MSC) Certification in 2012 and to be re-certified in 2017, which is now being role-modelled worldwide. Recently this was acknowledged through being awarded Marine Stewardship Council Certification.

Spencer Gulf King Prawns are an Australian product, caught and packed in Australia. The highest level of quality control is maintained, ensuring presentation, flavour, and product life is preserved.


Humpty Doo Barramundi

Humpty Doo Barramundi are a family owned and operated business which have been producing saltwater barramundi in the Northern Territory since 1993, battling mosquitoes, mangroves and saltwater crocodiles the whole way!

Humpty Doo Barramundi are grown in the Northern Territory surrounded by lush mangroves and a pristine saltwater tidal river in conditions that resemble their natural environment as closely as possible. This way of growing barramundi is considered to be world best practice ensuring a clean, sustainable product every time.

Committed to preserving and protecting the natural environmental Humpty Doo Barramundi pride themselves on their rigorous environmental management systems. All water is recycled using a manmade wetland to ensure optimum water quality for their fish while minimising the need to release water back to the Adelaide River.


Huon Aquaculture

Huon Aquaculture was first founded in 1968 and since then has gone on to become one of Australia’s most trusted and respected producers of Atlantic salmon.

Huon prides itself on its commitment to the environment and local community. Its fish are ethically and sustainably grown from egg through to adulthood with a commitment to ensuring the health and wellbeing of the fish throughout the process.

Huon Aquaculture are in the process of obtaining full accreditation with the highly respected Aquaculture Stewardship Council (ASC) which is an independent, international non-profit organisation that manages the world’s leading certification and labelling programme for responsible aquaculture.


Buxton Trout

Buxton Trout & Salmon Farm was established in the late 1950’s and has been operated by the McRae family since the mid 1980’s overseeing the development of the fish out and processing facilities.

Buxton Trout & Salmon Farm is a fully integrated operation which manages all facets of production from breeding, hatching, growing, processing and smoking. The farm annually hatch up to one million rainbow trout, brown trout and salmon eggs each year for its own purposes and for recreational fishing restocking programmes. Rainbow Trout are not only a highly sustainable but also environmentally friendly source of natural, healthy food. High in Omega 3 oils, trout have great heart health benefits which includes reducing the risk of death by heart attack, stroke or heart disease.

A local Dutchman which lived nearby the farm originally taught the McRae’s how to build and use its original wood fire smoker which still operates today. Local Mountain Ash is used in the smoking process which produces up to 200kg of delicious smoked trout each week.


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