Why? Because we are called to it•
taste•
Southern Rock Lobster (Jasus Edwardsii) is wild caught in the cold, stormy and clean waters of the Southern Ocean.Delivering a sweet, firm and delicate taste experience, the striking red shell, five pair of legs and distinctive horns make the species seem imposing, mysterious and unique.
Most are 8 to 12-years old when caught in Pots dropped onto underwater reefs by local Fishers, with volumes controlled by an annual Quota.
the wilderness • the untamed beauty
• place
A wild, natural and unspoilt place.WILD ROCK represents the shapes and textures of a place where Southern Rock Lobster live and breed … a wild, natural and unspoilt place. A place that calls us to experience its beauty and uniqueness, a place we visit each time we taste the firm, sweet flesh of WILD ROCK lobster.
people •
Our people love what they do.“I’m proud of the Southern Rock Lobsters we catch on behalf of our customers” – Marty Von Stanke
• process
Best Ociana Seafood has developed a world-class processing facility in Mount Gambier, with the capacity to hold 40 metric-tonnes of live Southern Rock Lobster, as well as King Crab.Just 6-hours’ drive from Melbourne International Airport, Best Ociana Seafood has an enviable reputation for high quality live seafood, with a Mortality (and Weight Loss) rate on arrival, which is below the industry average.
The company has a well-developed network of Beach Buyers, and an established supply chain connecting South Australia, Tasmanian and Victoria. This allows Best Ociana Seafood to deliver live crustacea 12-months / year, to customers located in China, Hong Kong and Singapore. Airfreight connections to major Asian cities ensure that customers receive live Southern Rock Lobster or King Crabs no more than 30-hours after leaving the company’s holding tanks in Mount Gambier.
Door-To- Door delivery assures customers that their shipment will arrive, full of vitality and energy. This Port to Plate capability, demonstrates the brand promise and company’s provenance.
