Australian Originals are exporters of the best of Australian ocean and fresh water delights – just sample some of the seafood products and you will keep coming back for more.
The Chinese consider abalone as one of the most expensive
seafood used in Chinese cooking and it is served as a gourmet
dish in most formal banquets. It is the perfect gift for any
seafood connoisseur, renowned the world over for its sweet,
tender and silky flesh. On top of the sweet and tender meat,
its unique iridescent shell is also used for making stunning
jewellery women love.
Australian Originals are exporters of premium canned abalones which
are wild harvested from the pristine waters of Australia,
one of the world’s most protected marine environments.
Free from pollution, industrialised areas and contamination,
our abalones are guaranteed to be free of toxins and other
harmful radicles.
These delicate and delicious molluscs are best eaten straight from the can, without cooking. If preferred, just a quick blanch would ensure that the flesh remains silky soft and tender.
Abalone does not only taste good, the Chinese also believes that it increases potency in men, detoxifies and nourishes the liver and kidney, improves the eye sight, promotes clear complexion and general well-being.
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It is often confusing when the terms “Lobster”, “Rock Lobster” and “Crayfish” are used interchangeably. What is the difference between them?
In Australia, we do not have lobsters, which are marine crustaceans with a pair of big claws. They are found mostly in Europe and North America. Instead, our oceans are teeming with many species of Rock Lobsters, which are also known as “Spiny Lobsters”, which do not have large claws.
The term “Crayfish” can be used to define freshwater crustaceans that live in lakes and rivers. The more popular crayfish are Yabby and Marron, both of which are considered prized delicacies by Australians. These Crayfish are now commercially farmed in Australia, with Western Australia being the largest producer of Crayfish.
Australian Originals are exporters of a few species of Rock Lobster, including the Southern
Rock Lobster, Tropical Rock Lobster and suppliers of Western Rock Lobster,
which are very popular and when cooked, prove to be firm,
succulent, juicy and very tasty. Whether done as a mornay
or simply grilled with herb butter, Rock Lobsters are at the
top of the list when it comes to serious entertaining and
fine dining. Go on, indulge yourselves!
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Native to Western Australia, the Marron is a freshwater crustacean that is renowned for its firm, succulent and sweet flesh. It is one of the largest crayfish in the world, some reaching up to 2.2kg. The meat ratio is exceptionally high, with 40% - 50% for their tail meat (excluding claws) and 60% - 64% (including claws).
Although Marron has long been Australia’s best kept secret, it is now available to the international seafood market. With its popularity on the rise and an increase in production, we are now able to extend this unique premium speciality to the rest of the world.
We export our Marron live to maintain its utmost freshness. Being very hardy animals, they are able to survive in chiller rooms (4 – 8 degrees C) for up to 8 days and still emerge out of the chiller in perfect condition. The survival rate of 99% - 100% is commonly achieved even for international delivery.
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Yabbies are freshwater crustaceans with prominent claws. The flesh is sweet and luscious and when compared to other crustaceans, the meat ratio is relatively high for its small size. Simply boil these crustaceans with salted water and voila! You will get the perfect appetiser to any meal in no time! They are also very popular in smorgasbords, often seen piled sky high in a seafood connoisseur’s plate.
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