Yumbah Aquaculture

Restaurant

Australian abalone is loved by professional chefs for its thick flesh and beautiful texture. Its versatility makes it suitable for a wide range of preparations—sashimi, steak, sake-steamed, butter sauté, carpaccio, and more—across Japanese, Western, and Chinese cuisines. It can be turned into a signature dish that highlights the ingredient’s presence and quality.

Product Features
〇 Delicious sashimi-grade abalone that takes advantage of Australia’s wonderful environment
〇 Freshly caught flavor encapsulated with Godac’s unique freezing method, allowing you to enjoy even the liver
〇 Thorough safety and traceability
〇 Individually portioned for easy cost calculation

<Differences Between Tiger and Green-Lipped Varieties>
〇 Green-Lipped Variety
As the name suggests, the edges of the meat are slightly green. The flesh is tender, sweet, and flavorful, making it ideal for sashimi.
〇 Tiger Variety
Australia’s wild abalone mainly consists of green-lipped and black-lipped varieties. The tiger variety is a hybrid that combines the strengths of both. Its flesh is firmer than the green-lipped variety and has a higher yield. The low reduction in meat after cooking makes it suitable for heat-based preparations such as steaks and simmered abalone.

Retail, Food Service, HORECA

Spencer Gulf Kingfish is renowned by chefs across the globe for its firm yet supple flesh and rich, sweet flavour.
Yellowtail Kingfish is widely considered the best fish in the world for sashimi.

However, it’s much more than that. Yellowtail Kingfish is recognised as the best white fish for carpaccio, tartare, ceviche and poke dishes. Thanks to the firmness of the flesh, it is also beautiful in a variety of cooking styles, be it grilling, pan-frying or baking.

Retail, Food Service, HORECA

Australian Greenlip Abalone is purebred Haliotis laevigata, and is celebrated worldwide for its consistent quality, sweet flavor, and
tender, pearly white meat. Ideal for various culinary applications, including hot pots, steaming, sous vide, barbeque, flash frying, and
sashimi, our abalone benefit from advanced husbandry practices, exceptional farming techniques, and a pristine marine environment.

Retail, Food Service, HORECA

Australian Pacific Oysters and Sydney Rock Oysters are prized for their premium quality and distinctive flavour profiles, shaped by Australia’s pristine marine environment.

Pacific Oysters deliver a clean, briny freshness with a plump texture, while Sydney Rock Oysters are renowned for their refined complexity, offering subtle sweetness, minerality, and a lingering creamy finish.

Perfectly suited to raw service or light cooking, our oysters are produced using advanced farming techniques and careful handling to ensure consistent quality and exceptional eating experience.