SeaMarket Site News

Trawler to Consumer

admin@seamarket.com.au (Administrator) — Tue, 14 Dec 2010 05:09:09 GMT

SeaMarket Super-fresh Seafood

Here are the four main rules for tasty seafood.

Rule #1: If the seafood is not to be eaten within a day or two, freeze it quickly. Freezing locks in the flavour and freshness. Obviously a trawler operator cannot predict when a catch of prawns will be eaten. Therefore snap-freezing is the best option. Read this article by Vicki Brown... Prawns Frozen Fresh

Rule #2: Don't thaw it until it is ready to be eaten. This rule is easy to follow if you caught the seafood yourself, stored it and then are now selecting a pack from the freezer to thaw and use. You have a problem if the seafood is coming from a retailer. You don't know when the product was thawed and whether or not it has been refrozen, rethawed etc. You don't know how it has been stored or at what temperature.

Rule #3: Thaw the seafood correctly. Follow this simple procedure... How to Thaw Seafood

The advantage to you of dealing with SeaMarket is our products come directly from the processors and sea-farmers in pristine Frozen Fresh condition. Your order is picked and delivered frozen. Then, so long as you follow the thawing procedure, you will have delicious seafood.

Rule #4: Re-freeze carefully. Follow this simple refreezing procedure... How to Refreeze Seafood

SeaMarket products are so fresh, they can be refrozen (if done correctly) with limited loss of texture and taste.

Fishing - a Sustainable Industry

admin@seamarket.com.au (Administrator) — Fri, 10 Dec 2010 02:19:58 GMT

By Vicki Brown from Browns Slipways Mooloolaba and co-author of The Chef and I - Seafood Edition. "The commercial fishing industry is often misrepresented and misunderstood. Professional fishermen spend most of their time at sea and are often unavailable for comment to the media when issues arise regarding their industry..."

Prawns Frozen Fresh

admin@seamarket.com.au (Administrator) — Fri, 10 Dec 2010 02:16:09 GMT

By Vicki Brown from Browns Slipways Mooloolaba and co-author of The Chef and I - Seafood Edition. "Prawn trawling is the area I know best as I have been unloading prawn boats for over ten years, but there is a lot of information about Australian wild caught prawns that many people don’t know..."

What the Consumer Wants

admin@seamarket.com.au (Administrator) — Fri, 10 Sep 2010 07:23:33 GMT

Research shows that consumers want more and better information about seafood choices. Read on to discover a retailing opportunity...

What will increase seafood consumption?

admin@seamarket.com.au (Administrator) — Wed, 21 Jul 2010 08:05:29 GMT

Recent research conducted by the Australian Seafood CRC (Cooperative Research Centre) shows that seafood consumption in Australia is on the increase or at least the desire to eat more seafood is increasing. However there are obstacles in the way. Add your comments today.

Form a Buying Group and Save

admin@seamarket.com.au (Administrator) — Wed, 04 Mar 2009 08:13:17 GMT

Everyday people can have the buying power of a small wholesaler by forming a buying group. Friends, family, co-workers, neighbours - anyone who enjoys great seafood. Find out how to do it.

Ruello Identifies the Core Issues

admin@seamarket.com.au (Administrator) — Wed, 25 Feb 2009 04:40:52 GMT

In August 2008 Ruello & Associates Pty Ltd presented their findings from a study into the Queensland seafood supply chain. In it they point to some obvious issues in regard to the effect of current pricing methods on the producer.

Appealing to The Senses

admin@seamarket.com.au (Administrator) — Wed, 25 Feb 2009 04:40:08 GMT

Does your seafood retail environment appeal to at least three of the senses? First impressions are lasting impressions and could be the #1 factor in determining success or failure.

Producer-centered Business

admin@seamarket.com.au (Administrator) — Wed, 25 Feb 2009 04:36:51 GMT

At the end of the day if the producer is getting the best possible price then the industry benefits as a whole. How this can be achieved has been the subject of many discussions. We take a look at it from a marketing perspective.