|
COMMON NAMES |
 |
Mulloway, Jewfish, Butterfish, Suzuki Seabass |
|
SCIENTIFIC NAME |
|
argyrosomus hololepidotus |
|
REGION
OF ORIGIN |
|
Arno and
Boston Bays, Spencer Gulf, Port Lincoln, South Australia. |
|
AVAILABILITY |
|
Year
round. |
|
SIZES |
|
3kg+ |
|
HEALTH
BENEFITS |
|
High in Omega-3 & Omega-6, reducing the risk of
coronary heart disease by helping to lower blood pressure and
cholesterol. |
|
FAT
CONTENT |
|
Summer -
17-20%
Winter - 15-18% |
|
BROOD
STOCK |
|
Brood
stock is wild caught fish: 18-20kg aged 15+ years. Fingerlings are
grown out in sea cages in the cold waters of Spencer Gulf, South
Australia. |
|
FEED |
|
Bio-dynamic, GMO free & land animal product free. |
|
HARVEST
METHOD |
|
Low
stress harvesting using percussion stunning method. Fish are gill
bled and salt water chilled immediately, for best culinary
quality. |
|
FLAVOUR |
|
Rich,
sweet, clean and full-flavoured. |
|
APPEARANCE |
|
Silver,
large-scaled fish with a line of silver white spots that follow
the lateral line. |
|
TEXTURE |
|
Medium
firm, tight grained flesh white in colour. |
|
ENVIRONMENTAL |
|
Cleanseas is ISO-14001, ISO-9CCP certified. |
|
ANTIBIOTICS |
|
None. |
|
PROCESSING |
|
From
ocean pens to HACCP and EU Certified plant. Minimal handling for
maximum freshness & increased shelf life. |
|
PRODUCT
FORMS |
|
Fresh
and frozen, whole, fillets, hogg, headed & gutted. |
|
FRESH
SHELF LIFE |
|
Conservatively 9-12 days from delivery. |
|
PREPARATION |
|
Best
suited to sashimi, pan frying skin on, steaming and grilling. |
|
|
|
|
