Cannings strives to source its seafood from only the most sustainability-minded suppliers in Australia & New Zealand. It’s no secret that seafood is a dwindling resource so we only choose species and production methods approved by the Australian Marine Conservation Society’s Sustainability guide.
Cannings sources it’s Salmon from Ora King in New Zealand. Ora King specialises in pedigree King, or “Chinook” salmon (Oncorhynchus tshawytscha) – the bloodlines of which have been ushered to perfection through attentive husbandry since 1994. By selectively breeding and encouraging the more desirable traits and weeding out imperfections, Ora King have become renowned world-over with chefs as a consistently high-performing product that delights even the most discerning diners – including in Japan where the quality of seafood needs to be high to even make it to market.
Ora King run a state-of-the-art operation with meticulous control over the whole life-cycle of their fish. Salmon – being anadromous (salt and fresh-water), go through a number of drastic transformations from egg to maturity – each stage requiring different care and different conditions. In doing this, they are able to grow the salmon to the absolute height of their genetic potential. Feed and disease prevention are also paramount considerations – the feed is GMO and antibiotic free and designed to provide the fish with an optimum balance of nutrients. Because they are fed for optimal constitution and are raised in pens where stocking density never exceeds 2% fish (to 98% water) – disease is rare – hence why no antibiotics are used in the feed – as sometimes occurs in other fish farms (albeit in minute dosages). Traceability is also key to Ora King’s supply chain, with every individual fish be tagged with a unique gill tag identifier to trace them back to pens and egg batches.
A little further-a-field, in Queensland’s pristine Whitsundays is Coral Coast Barramundi. Coral Coast channel a constant flow of fresh sea-water about a kilometre inland to their plant so they can farm their fish in a controlled environment without compromising on the quality of their conditions. The other reason for farming them like this is to minimise the impact on the delicate ecosystems of The Whitsundays’, coves and estuaries. The farms are fully equipped with a HACCP Certified processing plant on site, helping to minimise handling as much as possible. From there the fish are transported overnight to markets so they never have to be frozen. Coral Coast’s Barramundi have clean, semi-transparent flesh which turns a pure white when cooked.
The rest of our seafood products are brought to us by our long-time fishmongers Red Coral. Red Coral have been in the business long enough to see how the tides change. They know which populations can be harvested and which should be allowed to replenish. They source locally fished ocean fish and river fish along with molluscs and crustaceans – and can get it to us at the drop of a hat. Nothing fresher!
We also stock a limited amount of premium import product in the form of genuine wild caught Sockeye Salmon, Black Cod and Halibut from the waters of Alaska and Canada. These fish really have no substitute.
Australian, market fresh seafood delivered everyday. Responsibly sourced and purchased to ensure minimal environmental impact. Quality, freshness, locality and sustainability are key when we source our seafood.