Keeping customers satisfied in fast-paced high-volume kitchens is all about ensuring expectations are exceeded. Every dish needs to deliver. When a plate hits the pass, the food should entice all the senses, looking vibrant and tasting delicious. Every time.
This is especially true when it comes to seafood. Aussies expect beer-battered fish that’s golden and crunchy with soft flaky flesh. Scallops should be plump and sweet. Prawns should be snappy, taut and bursting with clean flavour.
That passion for delivering top-quality seafood under pressure is what drives the Seacrest brand. The Seacrest range of premium raw seafood is designed for chefs and foodservice professionals who take pride in every plate. From whole and portioned fish fillets to scallops, prawns and squid cuts, every Seacrest product is chosen for kitchens that demand consistency, flexibility and performance.
A global industry
Seafood is a global industry, and Australia is firmly connected to that system. While the country has a strong domestic fishing and aquaculture sector, around two-thirds of the seafood consumed nationally is imported. Common imports include prawns, squid, basa and processed products such as crumbed fillets or frozen portions. In foodservice, a significant share of seafood is served frozen rather than fresh – not as a compromise, but as a practical, quality-controlled solution for consistency, shelf life and availability across the country.
Frozen versus fresh
While some venues champion a fresh-only philosophy and diners often expect it, the reality is that every kitchen is different. From fine diners to pubs, clubs and cafés, chefs work with different goals, menus and values. One approach isn’t better than the other – just different. The idea that frozen seafood is always a compromise doesn’t hold up anymore. Advances in processing and freezing mean many products are snap-frozen within hours of harvest, locking in quality and extending shelf life – without sacrificing taste or texture when handled with care.
Seacrest’s high-quality range of seafood essentials has been carefully selected for commercial kitchens that value portion control, versatility and operational efficiency. From portioned barramundi fillets to cleaned prawns and squid cuts, every product in the range is designed to reduce prep time, manage costs and keep service running smoothly. Every Seacrest product has been carefully selected as a dependable source of seafood that allows chefs to execute their skills with confidence – delivering outstanding dishes that customers will adore.
Seafood sizing explained
Product knowledge is also key – not just for chefs and kitchen teams delivering great food, but for the broader business too. From menu costing to supplier negotiations, stock control and service flow, understanding exactly what you’re ordering and serving matters. That’s why seafood sizing isn’t just a chef’s concern. It’s essential knowledge for F&B managers, procurement specialists and executive chefs managing day-to-day operations and long-term margins. The first step to product knowledge when it comes to seafood is understanding sizing.
- Prawns (e.g. 21/25) 21 to 25 prawns per pound (lb), or roughly 46 to 55 per kilogram (kg). This refers to the count after peeling – typically cutlets or prawn meat. The lower the number, the larger the prawn.
- Scallops – Chinese roe-on (e.g. 20/30) Counted per kilogram, not per pound. 20/30 means 20 to 30 whole scallops per kg, including roe. Each scallop weighs approximately 33g to 50g. Often wet-packed and graded for size uniformity.
- Fish fillets (e.g. 4/6) Refers to the weight of each fillet, not count. 4/6 means each fillet weighs between 4 and 6 ounces (oz), or approximately 113g to 170g. Used for portion control and menu consistency.
- Squid tubes (e.g. U5) “U” stands for “under”. U5 means fewer than 5 tubes per pound, or fewer than 11 tubes per kg. Each tube weighs 200g or more, depending on species. Size codes help with cut selection and yield planning.
Sustainability
Sustainability in seafood goes beyond protecting fish stocks. While ecological responsibility is vital – maintaining a “fish forever” approach that supports species regeneration and healthy ecosystems – sustainability also includes the people, practices and businesses behind the product. That means fair working conditions, responsible farming and fishing, ethical sourcing and transparent supply chains. Seacrest works closely with the Marine Stewardship Council (MSC), the Aquaculture Stewardship Council (ASC) and the Best Aquaculture Practices (BAP) program to uphold these standards – from harvest to delivery. These certifications ensure traceability and trust, allowing chefs and businesses to focus on what they do best – while doing the right thing.
Seacrest
Seacrest stands for high-quality seafood essentials built on respect – for the ingredient, the people who prepare it and the environments it comes from. The chefs and foodservice professionals who choose Seacrest value consistency, integrity and impact. They care deeply about what they serve and how they serve it. Seacrest supports them with products they can rely on, and a brand that reflects their standards – in the kitchen and beyond.
If you’d like to learn more about the Seacrest range and how it could support your kitchen, get in touch today to have one of our dedicated seafood specialists reach out to you.
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