Seafood

Seafood

We pride ourselves on the quality and selection of our seafood range in the same way as we do with our meat and poultry products.

All Butcher Club seafood is sourced fresh daily from a variety of local sources.
Our fish receiver’s permit allows us to collect produce straight from the boats at Lakes Entrance.
And it’s guaranteed to hit our displays the very same day it’s taken from the depths of Bass Strait.

We also stock locally-caught live and fresh-cooked crayfish, which is available all year-round.
The remainder of our seafood range is hand-selected daily at the wholesale fish markets in Melbourne, providing only the freshest, locally-sourced, sustainable seafood for our customers.

From tuna to swordfish, smoked trout to prawns, the Butcher Club has all your seafood needs covered.

All fresh, all day, all Australian*
* When in season. Only available at participating outlets.

FRESH FILLETS

  • ATLANTIC SALMON

    High in wholesome Omega-3 oils, this is one of the healthiest meals to prepare

  • FLAT HEAD

    This medium-strength fish is delicious battered and deep-fried with hot chips

  • GUMMY SHARK / FLAKE

    Perfect for traditional fish and chips, but also lovely barbecued or poached

  • ROCKLING

    A distinctive fish with a soft texture – ideal for mousseline or fish cakes

  • TUNA

    Firm, thick tuna steaks are best served medium rare – excellent for sashimi

  • SWORDFISH

    Great source of Omega-3, these steaks have a meaty texture and a rich taste

  • BARRAMUMDI

    Moist and mild in flavour, this Aussie favourite is delicious on the barbecue

  • SNAPPER FILLET

    Low in oil with a mild flavour, snapper is ideal for chowder and curries

  • BLUE GRENADIER

    A delicate flavour with easily flaked flesh – delicious battered and fried

  • WHITING

    A small fish with fine flesh and subtle flavour – best pan-fried

  • MONKFISH

    A unique, firm-textured white flesh – monkfish is often compared to lobster

  • ORANGE ROUGHY/SEA PERCH

    With a shellfish-like flavour, these white fillets are lovely steamed or baked

Seafood 2

WholeFish

  • WHOLE BABY SNAPPER

    A firm, moist, mild fish – this Aussie favourite is best baked whole or grilled

  • WHOLE BABY TROUT

    With a subtle flavour and refined texture, trout is perfect grilled or baked

  • SMOKED TROUT

    A wonderful smoky flavour that will instantly add distinction to any meal

  • SARDINES

    One of the healthiest fish – delicious fried with flour, butter and lemon

  • POMFRET

    A highly prized fish in South East Asia – sublime when cooked over an open fire

  • MILKFISH

    With a distinctive full flavour, milkfish is a nutritious source of Omega-3

  • WHITE BAIT

    These small juvenile fish can be deep-fried in flour for a salty, crunchy treat

  • GARFISH

    A sweet, delicate meat – best floured and fried so the tiny bones disintegrate

  • WHITING

    A subtle fish – whiting may be prepared in many ways – pan fry, roast or grill

  • TILAPIA

    An inexpensive fish, high in protein and nutrients – kids love the mild flavour

  • REDFISH

    A popular fish, prized for its pale-pink sweet-tasting flesh and fine flakes

  • MACKEREL

    An oily fish, rich in healthy Omega-3 fatty acids – delicious smoked or grilled

Seafood 3

CRUSTACEANS

  • SQUID

    Premium Australian calamari squid – delicious in a seafood marinara

  • PRAWNS

    With a crisp, sweet meaty flavour, these prawns are a barbecue crowd pleaser

  • LOBSTERS

    A firm, succulent meat with an intense colour – perfect with a squeeze of lemon

  • SCALLOPS

    These beautiful scallops are delicious in pasta or grilled with garlic butter

  • BLUE SWIMMER CRABS

    A wonderfully delicate and sweet meat that goes well with pasta or chilli sauce

SHELLFISH

  • PIPIS

    Pipis absorb the flavour of your dish – excellent in Asian chilli recipes

  • OYSTERS (TASSIE)

    A firm pacific oyster with a refreshingly salty burst of flavour

  • OYSTERS (SYDNEY ROCKS)

    A highly sought oyster, with a perfect balance of salt, creaminess and texture

  • MUSSELS

    A plump body and unbeatable flavour – perfect in a white wine broth

Seafood 4

The Butcher Club's barbie tips

Fancy a feed of barbecued garlic prawns? Me too. Check out my favourite garlic prawn recipe that will have everyone asking for more at your next shindig.

  • Grab a glass dish and mix about half a cup of olive oil with a few garlic cloves, juice of a whole lemon, and a tablespoon of Dijon mustard. This should marinate around 30 raw tiger or king prawns.
  • Place your prawns in the dish and refrigerate for at least an hour.
  • Fire up your barbecue on high heat and soak your skewers in water to stop them burning up on the grill.
  • Thread a few prawns onto each skewer and barbecue for around 2.5 minutes each side.
  • Enjoy the aroma and the beautiful fresh prawns, straight off your barbecue.