Australian Seafood Specalists
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Products

PCS stock a range of fresh and frozen produce available to you at either the Farmers Market locations or the Factory direct.  Fresh seasonal produce is landed twice a week from reputable fisherman and wholesalers to guarantee product quality and freshness. For example the fish fillets you purchase have literally come off the fish the day before.  That is the PCS difference and the reason why you receive an outstanding seafood experience.

To find out more about a particular product use the alphabetical listing below. Please note that product availability will be subject to seasonal variations.

  • A
  • B
  • C
  • D
  • E
  • F
  • G
  • H
  • I
  • J
  • K
  • L
  • M
  • N
  • O
  • P
  • Q
  • R
  • S
  • T
  • U
  • V
  • W
  • X
  • Y
  • Z

A

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B


Barramundi

The barramundi is one of Australia’s most popular food-fishes. Barramundi produce attractive, boned-out fillets that can be served whole or as cutlets. Barramundi can be fried, grilled, barbecued, baked, char-grilled or steamed. The Barramundi’s wings, frames, cheeks and rib offcuts are also edible and commonly used in cooking. The wings are very flavoursome and the frames and heads can be used to flavour fish stock. Barramundi has a subtle flavour, especially when small. When choosing a wine select medium-bodied, cool climate, crisp, dry white wines. Generally avoid warm climate Rieslings and Sauvignon blancs.

Bass Groper

Bass Groper is a very versatile fish recommended for most cooking methods. Pan fried Bass Groper is served great with roasted shallots, pancetta and rocket. The mild flavour of the Groper works well with each of these flavours and creates a great tasting dish.

Blue-Eye Trevalla

Available all year, the blue-eye trevalla is a big, thick bodied finfish. Its mildly flavoured flesh is excellent eating and this firm finfish lends itself well to most methods of cooking. The Blue Eye Trevalla can be cut into cubes and coated individually with herbed crumb or batter mixture. This can be served in conjunction with other seafood for “baskets” or as tasty morsels for finger food. When choosing a wine to accompany the mild flavoured Blue-Eye Trevalla, very delicate wines are recommended. Wines such as young, cool climate Rhine Riesling, Traminer and some of the young, fresh, unwooded Semillon, Chardonnay and Verdelho styles are suitable.

Bream (Coral)

Coral Bream has a sweet distinctive taste that should not be accompanied by overpowering flavours. Consider flavours such as capers, citrus, garlic, parsley or ginger and it is best grilled, pan fried or baked whole. A fruit based, less acidic wine is perfect to accompany the sweet taste of the Bream.

Bream (Rays)

Ray’s Bream is a fish of excellent texture and superb flavour. They are best baked, poached or shallow fried.When cooking Ray’s Bream complement and contrast the flavour and texture with charred red capsicum, couscous and crisp-fried, thin strips of leeks.When choosing a wine to accompany Rays Bream, a young Semillon is perfectly suited.

Bugs

Moreton Bay bugs can be purchased whole, as tails or meat. They have a medium-to-strong flavour and can also be purchased either cooked or raw. They are best prepared by barbecuing, grilling or tossed through your favourite dish or salad. They are excellent for cold seafood platters served with a light lemon mayonnaise, aioli or dill vinaigrette. When cut down the centre lengthways, bugs will grill and barbecue beautifully over a high heat. When choosing wines to accompany a cold seafood a racy, dry and crisp wine is perfect to refresh the palate.

C


Clams (Surf)

Surf clams have a wonderful flavour that add an interesting touch to your meal. When building your marinara mix make sure you add these tasty morsels or cook them with your favourite pasta and tomato based sauce. Choosing a wine to accompany the meal depends on the style of preparation. A light style Grenache or pinot noir is perfect to accompany the spaghetti marinara.

Cockles

Coorong Cockles have a great flavour and are quite versatile when added to a dish. A simple but great way to serve cockles is to boil them in a dish filled with flavours such as garlic butter, lemon, cumin and paprika. Once cooked through, serve cockles dipped in drawn butter and garlic sauce with wholemeal bread. A great wine to complement the flavours of the dish would be a White Spanish albariñho.

Crabs (Blue Swimmer)

Blue swimmer crabs are superb eating with their sweet, nutty flavour, and evenly textured, moist, firm flesh. The firm texture and delicate flavour of the blue swimmer crab make it excellent for serving with pasta. Blue Swimmer Crab also makes a delicious addition either as a filling for tortellini and ravioli, or as the “meat” layer in a lasagne. The claws of the crab can be crumbed, stuffed, or served with chilli, ginger or plum sauces after deep-frying. Poaching, steaming, boiling and microwaving are the most appropriate methods for cooking, but this crab is also superb in soups and makes great curries. The light, delicate flavour and low oiliness of the blue swimmer crab allow for aromatic, fruity wine styles, such as Rieslings and Traminers from most Australian wine regions.

Crabs (Mud)

The Mud Crab has a moist meat with a distinctive sweet flavour. Crabs can be purchased cooked or raw. Be careful not to overcook the crab in the initial stages. If you add a little vinegar during the cooking process it will make the meat easier to remove. Never put live crabs directly into boiling water or the meat will toughen and legs or claws may fall off. It is better to put them to sleep first by placing them in the fridge. Unwooded, dry white wine styles are ideal so as not to overpower the sweet flavour of the mud crab. Semillons from New South Wales or Chardonnays from Western Australia would be ideal.

D

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E

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F

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G

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H

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I

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J

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K

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L

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M

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N

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O

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X

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Y

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Z

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