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Greenlip Abalone

Greenlip Abalone

Yumbah Greenlip Abalone

Yumbah is the largest producer of greenlip abalone in the world and we take great pride in offering this magnificent abalone to our discerning clients across the globe.

The sweet, subtle flavour, tender texture and pearl white meat of the Yumbah Greenlip make them one of the most highly sought-after ocean delicacies. Perfect for light frying and sashimi, the Yumbah Greenlip is the most delicate of all abalone species and is commonly sold in its shell to retain maximum flavour and goodness.

Frozen Whole in Shell

Frozen whole, sashimi quality, greenlip abalone is Yumbah’s specialty, and we follow a unique process that has been developed over many years using a combination of Australian and Japanese technology.

It is key to the process that our abalone is never stressed by exposure to poor quality, artificial water, unlike abalone that are held in aquariums in stale, recirculated water for weeks prior to harvest.

Individually Quick Frozen (IQF) Meat

Individually Quick Frozen Meat is a staple in the foodservice sector and is gaining popularity in retail because IQF Meat can be supplied in bulk or retail-ready packs for all markets.

Cans and Retort Pouches

Yumbah abalone is sent live to our approved processors, where they are processed into cans and retort pouches according to customer requirements.

Minimal chemicals and preservatives are used to ensure that maximum freshness and flavour are retained.

Posted on December 18, 2022
Le Danny
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Glacier 51 Toothfish

Glacier 51 Toothfish

Every fish has a story, but few rival that of Glacier 51 Toothfish.

Isolated deep in the sub-Antarctic a staggering 4,109 km from mainland Australia lies one of the most inhospitable islands in the world – Heard Island. On the southern tip of this spectacular geographical feature, the breathtaking Glacier 51 (Fiftyone Glacier) pours into the surrounding treacherous icy waters, creating the ideal environment for the highly prized Glacier 51 Toothfish found patrolling the underwater volcanic crevices 2,000 metres below sea level.
Gale force winds, horizontal snow, ten metre swell and as little as four hours of light per day are just some of what mother nature throws at this incredible Marine Stewardship Council (MSC) certified sustainable fishery.

"I love working with Glacier 51. It is the ultimate fish - supremely delicious, sustainable and Australian."

Neil Perry
Chef, Restaurateur - Rockpool Group

The Fish

The prestige of featuring on the menu of some of the world’s top restaurants is not an honour bestowed upon many.

It’s little wonder that Glacier 51 Toothfish has this honour, projecting waygu-like characteristics with a complex yet delicate mouth feel that coats the palate appealingly, making it a pleasure to eat. Its snow-white flesh and broad scalloping flakes display a clean and sweet flavour and the elegant balance of flavour and texture in Glacier 51 Toothfish provides a culinary versatility rarely found in fish fillets.

With a high fat and Omega 3 content, Glacier 51 (also known as Patagonian Toothfish) is well suited to both dry and moist heat preparations, with the flesh providing a perfect canvas for any number of flavour profiles and combinations, making it well suited to a broad range of cuisines.

The Fishery

Heard Island & McDonald Islands (HIMI), the home of Glacier 51 Toothfish, is Australia’s most remote Commonwealth-managed fishery. It surrounds Australia’s only active volcano, Big Ben. The fishery is also home to 14 spectacular glaciers. Glacier 51 Toothfish takes its name from the Fiftyone Glacier, which is one of the largest glaciers in the Australian Antarctic and can be found flowing southwards on the south side of Heard Island. It was named “The 1951 Glacier” by an ANARE party that made a traverse of Heard Island in 1951.

Below is the brand new corporate video from Austral Fisheries, show casing Glacier 51 toothfish.  The video shows what is involved in bringing you our Glacier 51 Toothfish all the way from Heard Island to your plate.

Sustainability

The ultimate choice in sustainability, Glacier 51 Toothfish is certified sustainable by the Marine Stewardship Council (MSC) and is recommended by the Monterey Bay Aquarium’s Seafood Watch Program in the USA.  It is now also completely carbon neutral, with Austral Fisheries being certified under the Australian Government Carbon Neutral Program.

Australia’s Heard Island Glacier 51 Toothfish fishery undergoes rigorous annual stock assessments in collaboration with the Australia Antarctic Division to ensure accurate ongoing monitoring of the stock. Vessels are required to conduct research cruises and tag and release thousands of Toothfish to improve our information on the biology and status of this incredible fish.

By regulating the fishery and continuing the extensive research programs on Toothfish, the Australian government and CCAMLR have ensured that fishing for Toothfish at Heard Island is sustainable.

Posted on December 11, 2022
Le Danny
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Skull Island

Skull Island

Skull Island is an island in Australia’s Northern Territory region and it’s where we catch the biggest tiger prawns in Australia’s Northern Prawn Fishery.

Caught, packed and snap frozen at sea from the pristine waters of Australia’s Gulf of Carpentaria ensures that the prawn’s eating characteristics remain intactall the way from the ocean to your plate.

Skull Island is part of the Sir Edward Pellew Group of islands in King Ash Bay at the mouth of the McArthur River.  The inshore protected waters adjacent to Skull Island provide the ideal habitat for tiger prawns.  Large expansive seagrass beds, strong tidal movement and ample food allow juvenile tiger prawns to grow to sizes selected for the Skull Island brand.

The Prawn

Tiger prawns from Skull Island in the Gulf of Carpentaria are the biggest you can find in Australia.

Measuring up to 26cm in length and 100g in weight, these juicy behemoths of the prawn underworld are truly the king on the plate. Characteristic tiger stripes, striking fluorescent purple tails and their sheer size will leave you in awe as you experience Skull Island Tiger Prawns for the first time.

The Fishery

The Northern Prawn Fishery is often referred to as Australia’s last ‘wild frontier’, and is situated across Australia’s top end. The fishery extends from the low water mark to the outer edge of the Australian fishing zone. Its eastern extremity lies at Cape York in Queensland and stretches west to Cape Londonderry in Western Australia. The fishery covers approximately 880,000 km2, with less than 12% of that area being fished.

Austral operates 10 of the 52 licenced vessels in this fishery, which has been certified by the Marine Stewardship Council as sustainable and well managed.

Sustainability

Certified ‘sustainable’ by the Marine Stewardship Council (MSC), Skull Island tiger prawns come from the world’s first certified sustainable tropical prawn fishery. They are caught during the months of August to November each year, and only caught during the night to ensure minimal impact on bycatch.  The remainder of the year is closed to fishing to ensure juvenile tiger prawns have ample time to grow into adults and reproduce. 

Skull Island Tiger Prawns are now also completely carbon neutral, with Austral Fisheries being certified under the Australian Government Carbon Neutral Program.

 

The fishery has reduced fishing efforts from 312 boats in the early 1980’s to the current efficient fleet of 52 boats. Bycatch has substantially reduced as a result, and continued efforts to redesign nets and change operational aspects to further reduce impacts continues.  Turtle bycatch is insignificant following new technology and designs for turtle excluder devices in the prawn nets which allow the escape of turtles and other large fauna unharmed and into the environment again.

Prawn stocks are maintained at healthy, sustainable levels with annual scientific sampling and surveys, as well as multi-year scientific review of the status of the fishery.

Posted on December 11, 2022
Le Danny
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