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50km from the Mount Zero Olive grove, in Western Victoria is a large pink salt lake. The lake is fed by natural salt aquifers and each summer dries to reveal a bed of salmon pink salt. Mount Zero and the lake’s traditional owners, the Barengi Gadjin Land Council, have been working together to hand harvest a small amount of salt from the lake each year. An analysis of the salt tells us that it is a concentrated store of natural mineral nutrients, rich in calcium, magnesium, phosphorus, sulphur, iron, manganese, zinc and copper as well as being rich in beta carotene. This complexity of minerals, provides a complex, well rounded flavour – dissimilar to many sharp refined salts.

Weight / Volume
5kg

Origin
Victoria

Certification
Not Certified

Brand Name
Mount Zero

50km from the Mount Zero Olive grove, in Western Victoria is a large pink salt lake. The lake is fed by natural salt aquifers and each summer dries to reveal a bed of salmon pink salt. Mount Zero and the lake’s traditional owners, the Barengi Gadjin Land Council, have been working together to hand harvest a small amount of salt from the lake each year. An analysis of the salt tells us that it is a concentrated store of natural mineral nutrients, rich in calcium, magnesium, phosphorus, sulphur, iron, manganese, zinc and copper as well as being rich in beta carotene. This complexity of minerals, provides a complex, well rounded flavour – dissimilar to many sharp refined salts.

Weight / Volume
150g

Origin
Victoria

Certification
Not Certified

Brand Name
Mount Zero

Frozen - Wild caught Alaskan salmon offers numerous health benefits due to its rich nutrient profile. It's an excellent source of omega-3 fatty acids, which are crucial for heart health, brain function, and reducing
inflammation. It also provides high-quality protein, vitamin D, selenium, and other essential vitamins and minerals.

Introducing our premium Wild-Caught Sockeye Salmon, carefully harvested from the pristine waters of Alaska. Known for its rich, robust flavour and vibrant red colour, this high-quality salmon is perfect for health-conscious consumers seeking a delicious, nutritious meal. Sustainably sourced and meticulously packaged to ensure peak freshness, our Sockeye Salmon is an ideal choice for any culinary creation. Enjoy the taste of the wild with every bite.

2 Portions (Approx 140g each)

ALL FISH IS SOLD BONELESS, HOWEVER SOME BONES MAY REMAIN, TAKE CARE WHEN CONSUMING.

Tunas have firm, thick fillets and make succulent meat substitutes. It is important to know which cut of the tuna you have when deciding how you will cook or serve it raw. The belly of the tuna will have a much higher fat content, this requires much less heat to bring out the flavours. Caution when grilling this cut on the barbeque as the oil may burn leaving an acrid flavour, it is much better to use the back loin, which has a lower oil content. Cutlets and steaks can be cooked by grilling, barbecuing, baking, smoking, poaching or marinating. Japanese demand for sushi and sashimi has highlighted some species’ superb eating qualities raw. Grilled or barbecued, tunas are best seared and left rare centrally. Highlight with intense flavours such as charred capsicum, eggplant, balsamic vinegar and olive oil dressings on a bed of bitter greens and aioli, roasted garlic, and Japanese wasabi, soy and pickled ginger. Alternatively, prepare a baked dinner of tuna, with a herbed crust to seal in the flavour and prevent it drying out. To marinate, use lemon, garlic oil, vinegar and fresh herbs. Serve as is (the marinade will “cook” the tuna), or slowly braise or poach as a finishing touch, but be careful not to overcook. Sashimi, carpaccio, or tartare blended with Atlantic salmon is ideal for tuna, married with dill, garlic, lemon and pepper. Tuna is also an excellent dish sliced thinly and briefly dropped into simmering “fish stock” or cooked as an Asian “hot-pot” to each diner’s preference. Invite guests to choose the degree to which they want their tuna cooked—just as they would with a steak.

New Zealand King Salmon offers numerous health benefits due to its high content of protein, omega-3 fatty acids, and vitamins (like A, B12, and D)
. These nutrients support heart and brain health, reduce inflammation, and contribute to bone health, eye health, and a healthy immune system.

2 Portions (Approx 140g each) (Farm Raised)

2 Portions (Approx 140g each)

ALL FISH IS SOLD BONELESS, HOWEVER SOME BONES MAY REMAIN, TAKE CARE WHEN CONSUMING.

Lings have proven to be popular species for home and commercial cooking because of the large, boned-out fillets and thick steaks, which hold their shape well in cooking. They are lovely tasting fishes with many uses, well suited to grilling, frying, barbecuing and baking. Try baking with a crust of brioche, thyme and lemon zest or prepare as kebabs. Creole, cajun or dusted with blackened spices are suitable styles for cooking ling. Because of its moistness, ling is ideal for puréeing and making into terrines or the “Thai fish cakes”. Alternatively, to exploit the firmness of the flesh, slice into strips and plait with salmon or trout, poach in a good bouillon and serve with a light citrus meunière (lightly browned butter with lemon juice and parsley).

2 Portions (Approx 140g each) (Farm Raised)
ALL FISH IS SOLD BONELESS; HOWEVER, SOME BONES MAY REMAIN. TAKE CARE WHEN CONSUMING.

The Atlantic salmon was introduced into Australia in the 1960s, and local aquaculture now provides a year-round supply. Product grown in Tasmania is considered among the world’s best. Atlantic salmon farmed in freshwater or brackish water tend to have gold-coloured skin. In contrast, those from saltwater are usually silvery blue. Atlantic salmon is perhaps best eaten rare after barely searing it on a very hot grill. When prepared this way, the flavour is pronounced and tasty, and makes for interesting food marriages. Serve with roasted capsicum and a balsamic vinaigrette (or a pepperonata with a similar taste), tapenade, garlic mayonnaise, and bitter greens such as arugula or endive. Atlantic salmon is also excellent for baking after being wrapped in broad-leafed vegetables (such as English spinach) and then filo pastry. This produces great flavours and makes for ease of cooking and attractive presentation, especially if served on a beurre blanc. Due to its rich taste, striking colour and excellent texture, Atlantic salmon is widely used for mousseline, terrines and finfish pâtés, roulades, or as a filling or stuffing for white finfish and seafood lasagnes. Add just enough Atlantic salmon to give a distinctive taste. Use various parts of Atlantic salmon for many preparations, such as the head and frame for soups and stocks, flesh from the frame for fish patties, and roe for “caviar”. Try serving Atlantic salmon as Japanese sashimi with wasabi (see recipes page - Atlantic salmon mille feuille) or poach whole and serve cold.

2 Portions (Approx 140g each)

Dories are fine table fishes, readily available freshly chilled and frozen all year round. They have succulent, white, sweet and finely textured flesh that can be baked, grilled, barbecued, fried, steamed or poached. Be careful to not overpower the delicate flavour. If baking or steaming whole, use the complementary flavours of tarragon, dill, parsley, thyme or chives. Asian flavours of chilli, coriander and lime are more suitable when frying whole. For fillets to be grilled, herbed butters or oils are suitable and even a salad of fresh dates and orange with parsley is complementary. Roll smaller fillets around prawns or Atlantic salmon, poach and serve with a light, lemon beurre blanc. Dory fillets are delicate and often best coated or wrapped in foil for cooking.