Fresh Seafood

Whole fish

Header product — groups varieties. Log sales here for quick entry, or against a specific variety for finer tracking.

Whole snapper

Whole barramundi

Whole flathead

Whole salmon

Whole trout

Whole bream

Fillets

Header product — groups varieties.

Snapper fillets

Barramundi fillets

Salmon fillets

Flathead fillets

Whiting fillets

Tuna steaks

Prawns

Header product — groups varieties.

Green prawns (raw — kg)

Cooked prawns (kg)

Tiger prawns (kg)

Oysters

Header product — groups varieties.

Sydney rock oysters (dozen)

Pacific oysters (dozen)

Oysters shucked (tub)

Scallops

Header product — groups varieties.

Sea scallops (kg)

Scallops on shell (dozen)

Crab

Header product — groups varieties.

Blue swimmer crab (kg)

Mud crab (each)

Smoked seafood

Header product — groups varieties.

Smoked salmon (side)

Smoked trout (whole)

Hot smoked salmon portions

Marinated seafood

Header product — groups varieties.

Marinated octopus

Marinated calamari

Marinated mussels

Fresh whole fish (bought from wholesale fish market)

Buy early morning from wholesale market — freshness is the product.

Fresh fillets (bought from wholesale fish market)

Green prawns (bought wholesale)

Cooked prawns (bought wholesale)

Oysters (bought from oyster farm or wholesale)

Must be sourced from licensed oyster grower — check harvest area certification.

Scallops (bought wholesale)

Blue swimmer crabs (bought wholesale)

Mud crabs (bought wholesale or direct from fisherman)

Smoked seafood (bought from smokehouse or smoked in-house)

Octopus

Calamari

Mussels

Marinades (olive oil, lemon, herbs, garlic)

Ice (large volume)

Critical for cold chain — significant ongoing cost. Factor into margin.

Rock salt

For oyster presentation on ice.

Refrigerated display unit / fish display cabinet

Must maintain below 4°C — the defining piece. Invest in quality and reliability.

Ice machine or ice supply arrangement

Continuous ice supply is essential.

Fish filleting table (stainless steel)

Food grade — dedicated to seafood preparation.

Filleting knives and shucking tools

Oyster shucking gloves and tools

Scales (trade-approved — NMI compliant)

Mandatory for selling by weight — must be certified.

Food thermometer

Monitor display unit temperature — must stay below 4°C.

Insulated transport boxes / eskies

For transport from wholesale market — pack with ice.

Trestle tables / serving counter

Gazebo/marquee

Cash float/till

Disposal bags

For fish waste and ice melt — manage responsibly.

Fresh seafood stall

Paper bags (for whole fish)

Plastic bags (for prawns and fillets)

Oyster bags / mesh bags

Ice packs

Takeaway containers (for marinated seafood)

Labels (species name, weight, price per kg)

Seafood labelling must include species name and country of origin.

Food Business Registration

Food Supervisor Certificate

At least one person — the nominated contact for food safety inspections.

Food Handler Certificate

Every person handling food.

Public Liability Insurance

Cold chain compliance

Fish and seafood must be maintained below 4°C at all times — from wholesale market to customer. This is non-negotiable. Monitor and record temperatures.

Fish allergen declaration

Fish is one of the 14 major allergens under FSANZ — must be clearly declared on all products and signage.

Shellfish allergen declaration

Oysters, prawns, crabs, scallops, and mussels — shellfish allergen must be clearly declared.

Trade measurement compliance

Selling by weight — NMI trade-approved scales are mandatory. Must be certified and in calibration.

Seafood labelling compliance

Must display species name and country of origin for all seafood — mandatory under FSANZ Standard 2.2.3.

Market stall fee

Fuel — travel

Refrigerated transport or insulated boxes with ice — factor in cost.

Ice supply

Significant ongoing cost — fresh seafood requires continuous ice. Factor into every margin calculation.