How to process Tuna

Now more than ever we have become very conscious of how our beautiful Australian seafood is caught and kept.

With such incredible produce like this on offer, we want to make sure that by the time it gets to our dinner tables, it has been caught ethically, preserved well and treated with the utmost care.

Captain Nick is the skipper of Samurai, a tuna long lining boat operating out of the wharf at Mooloolaba. His team will spend roughly three days at sea every week, fishing for Yellowfin Tuna. Nick is really big on fish stock preservation. He explains how, every year, fisheries set a quota for prized species like Yellowfin. A quota specific to the longliners. Year on year, if the stocks drop, then down comes their quota.

Nick says, on the whole, the commercial industry all share the same perspective. If the fish aren’t there to be caught, there goes the industry’s livelihood, so it’s worth heading to.

Nick’s beautiful produce ends up in fishmongers across the country, but he doesn’t skip on his local suppliers.

Just down the road is Point Cartwright Seafood, where Michael works with a range of local fishermen, Nick included, who supply him with the best of the best product.

Also an advocate for sustainable fishing practices, Michael is sure to use as much of a fish as possible, cutting right down on waste.

You can find Point Cartwright Seafood on Nicklin Way, Warana.

Nick runs an Instagram account called Mooloolaba Catch (@mooloolaba_catch) where he keeps his followers up to date with all his beautiful fresh produce coming in.

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