• 100% Australian

• Clean, sweet tasting flesh, firm texture

• Fresh weekly year round supply

As served in Australia’s finest restaurants

Wild River Saltwater Barramundi with glazed pearl onion, pea puree and white asparagus

Flying Fish

Pan fried ‘Wild River’ Barramundi roasted yamba prawn, fennel, leek and vanilla

Sails Restaurant

More menus

• Wild caught from Antarctic waters, Chile

• The ultimate gourmet wild seafood

• Sweet and rich, delicate and tender

• Snow white meat and scarlet red membrane

• Sustainable fishery, fully controlled by the Chilean Fishing Authority

Ideal for:

• A striking addition to a seafood platter

• An exotic addition to salads

• Excellent for stir frying

• Perfect for crab mornay and baking

Preparation

The shell of the King Crab is remarkably flexible and thin, making for a very easy to prepare meal. Use scissors to cut underside of the leg lengthwise, meat can then be easily extracted.

Meat can be eaten without any further preparation or heated quickly in stir fry etc