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Fresh, Local Seafood – Delivered Across Sydney
Fresh Seafood FAQ – Quality, Storage & Sustainability
Fresh seafood should smell clean and ocean-like, not overly fishy. Look for clear eyes, shiny skin, red gills, and firm flesh that springs back.
Not always. “Fresh” may be several days old, while “previously frozen” seafood can be excellent if frozen immediately after catch. Always check quality signs.
Yes. High-quality seafood that is frozen at sea often rivals or beats poorly handled “fresh” fish. Frozen is a smart option for many species.
Ask when and where it was caught, whether it’s in season, and if it was sustainably sourced. A good fishmonger will provide honest answers.
Yes. Local and seasonal seafood is usually fresher, tastier, and more sustainable. It also supports local fishers and reduces transport impact.
Look for certifications like MSC (wild-caught) and ASC (farmed). Guides such as Seafood Watch also help with eco-friendly seafood choices.