Australian Rock Flathead Fillets 300g

Bring a genuine Victorian table fish to your kitchen, one with a provenance story most seafood simply can't tell.

Our Rock Flathead comes from Corner Inlet on Victoria's South Gippsland coast, caught by member fishers of the South Region Fishermen's Co-Operative (SRFCO). This is a small, tightly localised inshore fishery; the kind of low-impact, community-managed model that's increasingly rare in Australian seafood. It's what gives SRFCO its provenance edge, and it's why we chose them.

Sweet, delicately flavoured, and fine-textured, Rock Flathead is one of Australia's most-loved white fish. It's lean, low in oiliness, and effortless in the kitchen - whether you're pan-frying with butter and lemon, baking in foil, or going the classic battered fish and chips route.

Why it's Better

• Caught wild in Corner Inlet, VIC - a small, well-managed inshore fishery
• Low-impact mesh / seine net method with minimal seafloor disturbance
• GoodFish Green rated - Australia's highest sustainability assessment
• Caught by SRFCO member fishers who know this fishery intimately
• Fine-textured, boneless fillets - no fuss, no waste

Ingredients 100% Australian Rock Flathead (Platycephalus laevigatus).

Know Your Fisher Caught by member vessels of the South Region Fishermen's Co-Operative - a community-owned Co-Op operating out of Corner Inlet. SRFCO's localised model means less distance from water to plate, and full traceability back to the fishery.

Cooking Guide Rock Flathead is sweet, lean, and simple to cook. Pan-fry over medium-high heat for 2–3 minutes each side until the flesh is opaque and flakes easily. Bake in foil with lemon and herbs for a lighter option, or batter and fry for a proper fish and chips - flathead was made for it. Pairs well with tartare, capers, or a simple squeeze of lemon.

Storage Keep frozen below -18°C. Thaw in the fridge overnight. Once thawed, consume within 1 day. Do not refreeze. Follow Best Before dates on packaging.