Quality wholesale seafood in Adelaide

Customers are supporting a South Australian, family-owned business that provides regional employment opportunities to many in the area, and showing their support for responsible tuna ranching practices. Dinko Seafoods sources its Southern Bluefin Tuna from the clean, cold waters off South Australia’s Eyre Peninsula, a region recognised around the world for its premium seafood. Among the stalls of delicious seasonal produce, artisan bread, and handmade delights, Dinko Seafoods consistently draws seafood lovers from across the city.
The offering will depend on what’s hauled in – everything from garfish, King George whiting, mulloway and red emperor to lesser-known hussar. Two dry-agers are currently home to some Ora King salmon, samson fish, kingfish, rainbow trout and barramundi. At The Fish Factory, we believe that seafood is more than just a meal; it's an experience, a connection to the ocean, and a celebration of the hard work and dedication of our local fishermen. That's why we're committed to providing the absolute freshest seafood possible, mud crab adelaide straight from the boat to our factory, ensuring that every bite is bursting with flavour and vitality. We're not about fancy presentations or inflated prices; we're about delivering honest, high-quality seafood that reflects the true essence of Australia's coastal bounty. From takeaway fish and chips to fine dining, Mr Mario’s and Louca’s have you covered.

Whether you're taking a break between tastings, enjoying your regular Market favourites or taking in the live music or DJ sets, this is the place to be. Shop online or chat with our team via social apps for personalized service and weekly specials. Fair Seafood stocks a variety of different seafood, all with the same ethos of 100% traceability to ensure what is harvested is treated with respect from the waters to you. Fair Seafood knows where, how, when and by who your seafood was caught.
This iconic boathouse perched above the River Torrens has made a name for itself dishing up divine plates championing South Australian produce. With an exquisite menu that leans towards fine-dining, enjoy a bit of everything with a generous feed-me experience, or select your favourite dishes from an à la carte menu. The world really is your oyster when it comes to this seafood favourite’s extensive selection of finely curated oyster combos. Serving up South Australia’s freshest oysters in every way possible, Oyster Bar keeps things interesting with monthly specials. From oysters to crabs, octopus to ceviche – Adelaide’s seafood dining is turning the run-of-the-mill beer-battered fillet on its head.
Despite a state government campaign to encourage people to continue buying local seafood, Coorong Wild Seafood managing director Tracy Hill said the business had seen a drop in demand. Up to this day, the restaurant remains one of the best seafood restaurants in the state. For over 80 years, Safcol has been delivering fresh, sustainable seafood that families love and trust. Our journey began in 1981, a humble retail operation fuelled by a passion for bringing the freshest catches to the tables of our neighbours. Little did we know, this modest beginning would blossom into a multifaceted enterprise, a true celebration of Australian seafood.

We pride ourselves on the quality of our products and the service delivered to our customers. This is because the profess that Fair Seafood connects directly to fishers and the sellers know where, when, how and by who your seafood is caught. Our seafood is meticulously packed and transported from various locations across Australia, both live and frozen, ensuring that it is readily available for your enjoyment.
It bridges the gap between large-scale seafood production and the everyday home cook, highlighting that premium tuna isn’t reserved only  for fine dining restaurants; it can (and should) be enjoyed at home as well. Fair Seafood is the first and only Australian seafood wholesaler and retailer to provide 100% fisher-to-consumer traceability on all products. Customers can know where, when, how and by whom it was caught, and even more importantly, when and how it was processed.

Government health advice states that all commercially available seafood from South Australian waters is safe to eat. "I've been eating seafood once a week … I don't have a third arm, I don't have an extra leg, I don't feel like I'm going to be sick at any time." He said it was important people knew there were many fisheries completely unaffected by the bloom. "It's up to the industry and individual businesses to try and get that message out there.
For mains, dig into seafood linguine, chitarra, stone roast barramundi fillet or take your pick of a selection of mini tacos. Pick a wine from their impressive list to go alongside your meal and feast the day away. The Coffin Bay oyster bar rounds things out, serving natural oysters with lemon alongside more inventive options like fig and passionfruit or chilli soy and lime.
On a lighter note, the restaurant is open 7 days a week, so you can drop by anytime. We understand that the $50 price tag for the SA KG Whiting is because of how amazing the meal is. However, we do think the price for the entreé isn’t reasonable for the food’s quality. You can stop in for breakfast too (think eggs Benedict with sand crab and smoked Ora King salmon rillette) or grab pre-made items to-go (like mussel hotpots, pipi clam chowder and lobster rolls). To drink, there are wines from SC Pannell, beers from Little Bang and Uraidla Brewing, and sodas by Mischief Brew, plus local gins, including Seven Seasons’ Green Ant Gin. “Everyone is so aware of pork and humanely raising pigs and chickens … but I think there’s this inherent assumption because we have waters all around us … that the fish we buy comes direct from those waters.

Whether you’re buying fresh fish or enjoying a meal, you’ll be supporting sustainable practices and getting a taste of some of the best seafood around. Grab a seat at the bar and watch your order move straight from the grill to the plate. While prawn and crab chowder, Spanish and French-style mussels and seafood pasta form the backbone of the menu, it’s the tapas-style offering that really defines the experience. Small plates bring a Mediterranean feel to South Australian seafood, with grilled octopus, clams in lobster bisque and crispy tempura prawns among the standouts. Whether you’re a local or in town over Easter, Adelaide is swimming with great seafood restaurants – each showcasing locally-caught specialities not to be missed.