There is now even more delicious fresh seafood on our doorstep from Jervis Bay Shellfish Market, with longer opening hours and a wider selection of produce, plus a new team in the retail shop
Right on time for summer BBQs and beach picnics, the Jervis Bay Shellfish Market is now open Tuesdays to Saturdays in Huskisson’s industrial zone (next to Jervis Bay Brewing Co) with fresh fish, oysters and scallops alongside their home-grown mussels.
The Jervis Bay mussels are the star of the show, fresh from the sea and plump with meat thanks to the rich nutrients in the Bay. Scott Walter, one of the owners says a new harvest is almost ready for the farmers to hoist in and prepare – including tubs of briny, subtly flavoured varieties with garlic or chilli.
Jervis Bay rock oysters first harvest
The biggest news is that last week the team completed their very first commercial harvest of “ocean finished” Jervis Bay Rock Oysters from the pristine waters of the Bay. These oysters start off as spat down the coast at Wapengo, and “ocean finished” in their name means they spend their last four months in Jervis Bay.
Because Sydney rock oysters possess the unique ability to capture the flavour of their environment, no two Sapphire Coast oysters taste exactly the same. Ocean finishes have their own unique flavour. Jervis Bay rocks are now available in the shop shucked or unshucked.
Fish and scallops now in the shop
Scott says the daily delivery of Jervis Bay mussels and oysters to the Sydney Fish Market is enabling the team to hand-pick fish to bring back to the Huskisson shop.
Half-shell Commercial scallops from Port Phillip Bay in Victoria (yes, they are called Commercial scallops!) are now available by the piece.
Popular fish such as barramundi, snapper and flathead are coming up from the Sydney Fish Market to be cleaned and filleted on-site.
Also available, the popular Queensland cooked and raw tiger prawns are known for their unique sweet and earthy flavour, often likened to crayfish. Sourced from top quality ethical seafood producers in Australia, they deliver the best in taste and sustainability.
For convenience, the shop is pre-packing hampers with a mix of oysters and prawns or you can mix your own combinations.
They are in the process sourcing most of their fish locally when available. You can buy whole fish and have it filleted or simply cleaned and ready to go.
The new faces in the shop
Two incredibly talented seafood experts who will be familiar to many locals are now managing the retail shop at Bolton Road. With over 40 years experience between them, these guys will be sharing so much knowledge and passion about seafood with us.
Jamie Toole has 30 years of seafood industry experience under his belt, including the past three years at JB Mussels as mussel supervisor. He previously worked six years as an auctioneer at the Sydney Fish Markets, as a seafood buyer for businesses in Sydney and Canberra, plus he owned Jervis Bay Seafoods in Vincentia, which was a hotspot for locals and visitors.
Michael Crumpton previously owned Sanctuary Point Seafoods takeaway for 11 years (now with new owners) and he has always been passionate about cooking and working with seafood. For the past 14 months Michael has been the oyster supervisor in the JB Mussels team.
Jamie and Michael are always happy to offer recommendations on how to prep and cook any of the seafood you purchase. Jamie’s knife skills while filleting the fish are so impressive, and we can tell that he is in his happy place, using these skills developed over decades of handling seafood. We wouldn’t mind putting our hands up to assist both Michael and Jamie with quality control!
Coming Soon
The shellfish market will be introducing more great initiatives over the warmer months – including cooked-to-order grilled mornay scallops and other delicacies.
Out front, there’s a thriving new herb garden and some citrus trees, and they are working on additional seating where you will be able to enjoy your takeaway.
Essential Info
The shop is open 5 days a week, Tuesday to Thursday 10am-4pm, Friday 10am-3pm and Saturday 9am-3pm, at Bolton Road Huskisson in the industrial zone.
