THE ONLY SOURCE OF PREMIUM CULTURALLY FISHED TASMANIAN ABALONE
Abalone has been harvested for more than 40,000 years by generations of Tasmanian Aboriginal people. It is a prized seafood delicacy renowned for its firm texture, delicate flavour and versatility.
Along Tasmania’s pristine coastline, two primary species are harvested; blacklip abalone (Haliotis rubra), and greenlip abalone (Haliotis laevigata).
These species thrive in Tasmania’s pristine, nutrient-rich waters which enrich their exceptional quality and taste.
We aim to keep wild-caught abalone on country rather than exporting it, ensuring it is prepared and served by those who deeply understand the cultural significance of our ancient Sea Country foods. Let us help you create your own stories with our products.
AUNTY EMMA LEE
Tasmanian Aboriginal Seafoods is the only supplier of premium Tasmanian abalone following 40,000 years of tradition creating sustainable and equitable food systems. We aim to build systems that heal Sea Country and increase our communities’ strength and resilience.
In working together to care for Sea Country, we develop unbreakable connections to each other that engender kinship and create unique and meaningful food experiences.
Use your culinary skill to spark connection, innovation and transformation.
CHEF MASSIMO MELE
We fish and eat in harmony with the seasons, harvesting with deep-time sustainability practices that avoid peak spawning periods.
Availability varies by region throughout the year, ensuring continuous harvest and a steady supply of fresh abalone year-round. Our abalone ranges from 420g to 520g, providing a variety of options.
WILD | TASMANIAN | CULTURALLY FISHED | ABALONE
We currently supply Individually Quick Frozen Blacklip Abalone and Ready To Eat Abalone to food service and retail in Australia. Offering regular deliveries across Tasmania and nationally. Food with a story always tastes better.
We help you share the rich Sea Country story with your customers, providing you with the tools you need to authentically communicate our culture, while creating your own new stories with our products.
MATTHEW EVANS
All our suppliers are Traditional Owners and continuing custodians, working as one with the Tasmanian waters. Guided by 40,000 years of tradition, they are committed to creating sustainable and equitable food systems.
Tasmanian Aboriginal divers approach harvesting abalone with the same care and precision as their ancestors, working with the natural rhythms of the seasons to maintain healthy populations.
Line up abalone from across the state, and our divers can instantly identify their origins. They recognise telltale signs like coraline growth, attached seaweeds, size and feel. They know their Sea Country.
By harvesting and sharing our abalone locally, we are building food systems that heal Sea Country and strengthen communities.
LIVING MIDDEN SITES, TASMANIA
AUNTY EMMA LEE
Deep time sustainability is about recognising the unique nature of a place, having gratitude for the foods that nourish us and give us culture. We nourish and care for it in return.
Lining the coast of Tasmania are Living Midden sites. They are not simply collections of shells from a meal or cultural practice. They are also places of creation and burial, markers for travel, living floors and Sacred Places.
Living Midden sites hold our knowledge about healthy Sea Country. They are living archives of our Sea Country foods, showing us what we can eat, where, and when.
Abalone shells have existed in these sites for at least 8,000 years. Our care for Sea Country ensured a continuous baseline of healthy seafood stocks, and we nurtured them to ensure abundance throughout the seasons.
CHOOSE TASMANIAN ABORIGINAL WILD-CAUGHT ABALONE
