中文
Select Page

You may also like

Featured
Alliance Française French Film Festival re-launch announced for July 14, screening highly anticipated films from French cinema

Alliance Française French Film Festival re-launch announced for July 14, screening highly anticipated films from French cinema

The Alliance Française French Film Festival is back! After having to postpone earlier this year due to COVID, the popular...
From Fremantle to Dunsborough, Six Cosy Converted Train Carriages for a unique WA Holiday

From Fremantle to Dunsborough, Six Cosy Converted Train Carriages for a unique WA Holiday

If you have been looking for a change in scenery and a holiday with a difference, you need an overnight...
Community soap, balcony singalongs and other good Samaritan stories

Community soap, balcony singalongs and other good Samaritan stories

If your view of the world is based on daily news reports, then one can conclude we will all continue...

Fins Seafood

Socially conscious ocean-to-plate style small business offering seafood home delivery.

    Details

    • Providores:Fish Monger
    • Home Delivery:Seafood direct
    • Open Days:Monday,Tuesday,Wednesday,Thursday,Friday,Saturday

    Description

    Winner of the 2019 Small Business Award for a socially conscious business model that cares as much for fishers, farmers and producers as it does for its consumers. 

    Fins Seafood was born when two mates from the Big State sought to combine years of industry experience and put it towards a more sustainable model. With an ethical vision and a passion to tell a catch’s story from ocean-to-plate, what started as a retail outlet in South Perth quickly evolved into an oyster delivery service in an old F-150, and then became a wholesale factory in Hamilton Hill. In recent times Fins owners Phil Clark and John Cordin have added city-wide deliveries to their repertoire once again, to come full circle in their efforts to service the demands of an ever-changing market.

    At Fins Seafood, the aim is to champion the fisher, farmer and producers, connecting them to the consumer, whether they’re the head chef in a fine dining restaurant or a family at home grilling crayfish on the BBQ. By tagging the seafood with details of the fisher, their vessel, and region it came from, chefs and wholesalers can tell the backstory of the product, and the fishers, who’ve usually been long forgotten about by this stage, become an integral member of the operation once again.

     

    Location

    SCOOP