(Jasus edwardsii) are found in the coastal waters of Tasmania, South Australia and Western Australia. They are the favoured by our Chinese clients for their sweetness and yield.

(Sagamariasus verreauxi) are mostly found on the east coast of NSW. They have a delicate flavour with versatile uses.

(Donax deltoids) Hand-harvested from the intertidal zone of sandy beaches with good surf, mainly south from the NSW/Queensland border to the beginning of the Great Australian Bight in SA.

(Scylla serrata) are available wild-caught. They are caught in pots, drop nets and dillies in NSW, far North Queensland and Darwin.

(Ranina ranina) are found around most of the Australian coast from NSW north to southern WA, they are caught commercially, mainly using dillies, but also are a bycatch of Prawn trawling, off southern Queensland and northern NSW.

(Pseudocarcinus gigas) are found on the muddy rocky bottom waters of the Southern Australian ocean. They are caught in traps and are prized for their deep-sea taste and texture.

(Panulirus Cygnus) are a temperate species, only found on the continental shelf off the coast, with most living between Perth and Geraldton.

(Haliotis rubra) is the most common species in NSW, Victoria and Tasmania and is found from Ceduna (South Australia) to Ballina (NSW). Our black lip abalone is from NSW and South Australia.

Haliotis laevigata, common name the smooth Australian abalone or greenlip abalone or whitened ear shell, is a species of sea snail, a marine gastropod mollusk in the family Haliotidae, the abalones.

Different species of sea urchin from NSW and South Australia are available live throughout the year.

(Cherax cainii) are found in the southwest of Western Australia & South Australia. west of Western Australia and South Australia. Our marron are farmed in the Southern Forest region of Western Australia.

Found on muddy or sandy bottoms at 10-60m, north from northern NSW to Shark Bay in WA, though caught primarily between Cairns and Bundaberg as bycatch of Prawn and Scallop fisheries.

The Sydney Rock Oyster (Saccostrea glomerate) are native to NSW and have a distinct briny rich mineral flavor 3-4 years to mature.
The Pacific Oyster (Crassostrea gigas) was introduced from Japan and are faster growers with a creamy and sweet flavour.