THE Central Coast has a wealth of wonderful waterways. And
latest catch data shows local fish stocks are on par with a decade
ago but most of the seafood on offer is imported.
Amid the rush for seafood ahead of Good Friday, a traditional
meat-free day, the Express Advocate can reveal the
majority of fish and prawns we buy at major supermarkets and
popular local takeaways comes from outside the regions waters.
Both Woy Woy Fishermens Wharf and Darrons Seafood at Wamberal
say while they try to support locals as much as possible, about 70
per cent of their seafood comes from other parts of Australia and
Woolworths said while it also tried to support local, it was
often forced to stock seafood from countries such as New Zealand,
Vietnam, Thailand, China and South Africa. Woolworths supermarket
at Erina Fair was selling mostly imported fresh seafood over the
past week, including prawns from Thailand.
Coles said the majority of its brand seafood was sourced from
Australian waters. But at the Coles Woy Woy deli on Friday and
Monday, it was selling mostly imported fish from New Zealand,
Norway, South Africa, Taiwan, Vietnam and China.
The owner of Darrons Seafoods said half of the fish he sold
including sea bream, monkfish, ling and hapuku came from New
Darron Foley, who heads to the Sydney Fish Market twice a week
to stock up, said the quality of Kiwi cold-water fish was often
better in taste than the limited supply of local catches.
It only takes two days to get from New Zealand to Australian
markets and is still very fresh, Mr Foley said.
My first choice is to buy Australian, but if its not available
we have to look elsewhere. And I can safely say that there just
isnt the Australian fish available at the markets like there was 10
or so years ago. And thats very disappointing for me.
He said the local school prawns were popular with his
They sell out around Easter and Christmas, and I also buy a lot
of frozen prawns; the greens mostly from South Australia and
Western Australia, and cooked prawns from Mooloolaba in
Merv Clayton, joint owner of Woy Woy Fishermens Wharf, said the
bulk of the seafood he sold came from outside the Coasts
We use hoki, which comes from New Zealand, for our standard fish
and chips, Mr Clayton said. We like it because its a soft,
light-fleshed fish which is sweet in flavour perfect for fish and
Our other main imported fish is hake, which is caught by South
African trawler fishermen in the Great Southern Ocean.
About 30 per cent of our seafood comes from local waters. This
includes squid, mullet, whiting, blackf...