Quality Seafood, Professional Service

ANZ Fisheries has successfully established itself as one of the most prominent wholesale seafood suppliers in Australia. Sourcing the best seafood available and consistent delivery of premium ocean produce, we provide professional and efficient service whilst meeting the required high standards of the Australian Food Industry.

Only the freshest of seafood is offered and compromise on quality is never replaced with the need for price. "Premium Seafood" is our philosophy, brand, and commitment to you.

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Peter Plafadellis
Peter & Anna Plafadellis

About ANZ Fisheries

In 1979, Peter and Anna Plafadellis set out to bring high quality seafood from New Zealand. Together they worked tirelessly in these humble beginnings to supply mainly snapper to the people of Melbourne and surrounding areas.

In 1986, they secured a stall in the Melbourne Wholesale Fish Market and the company ANZ Fisheries was formed, quickly forging a reputation for consistent supply of quality produce.

Since that time, the company has grown and evolved. Still a family-run operation, we have successfully established strong liaisons with New Zealand’s leading fishers and now import an array of fresh ocean produce from not just New Zealand but throughout Australasia.

Although much has changed over the years, our business still operates guided by the following values:

  • Quality
  • Integrity
  • Knowledge
  • Reliability
  • Partnership
Why Choose Us?

Why Choose Us?

At ANZ Fisheries we are all about bringing you premium produce every time. We love selling seafood and we do it well. We have challenged ourselves to be the best in the business and we continually strive towards this.

Seamless import process

For the benefit of our customers, we speed up the import process by clearing the goods from customs and picking them up from the airport ourselves. This is to minimize delays and to ensure the quality of our products is not compromised in any way.

It is with our expert staff and strong networks within the importing chain that you can be reassured that we go above and beyond to ensure our products get to market at the desired time, every time.

Location

Located at the Melbourne Seafood Centre in Kensington, the heart of the city’s seafood industry, we’re positioned with other wholesalers in our brand new, state of the art facility. This custom-built centre delivers thousands of tonnes of fresh local and international produce to Victorians daily, six days a week.

Experience

The success ANZ Fisheries has experienced over the years is unquestionably attributable to our impeccable reputation for quality, our unwavering commitment to service and the continuous building upon decades of experience in the seafood industry. Relationships built and maintained in this time means that you benefit from the skill and knowledge of our experienced staff and partners.

International sourcing

ANZ Fisheries was developed on the consistent, high quality supply from partners throughout Australia and New Zealand. As our customers’ need have grown and evolved, we have included South East Asia as a supply sources. Today, our network can reach the four corners of the globe, accessing whatever our customers desire, from anywhere…

Sustainability

We believe that we have a responsibility to the environment and through our business operations, we support and adopt sustainable practices. We continue to build partnerships with farmers and fishermen that are committed to your health, the environment and the integrity of our oceans.

Products

Our Products

Photos Courtesy of The New Zealand Seafood Industry Council Ltd

Hover over the products for more information.

  • Bass

    Bass

    Bass, Bass-Groper
    (Polyprion americanus)

    Bass is grey-brown in colour and ranges in mass from 3-30kg. Closely associated with Hapuku/Groper, it is shorter and distinctively darker in colour. It has firm flesh, is excellent quality eating and suitable for all cooking methods.

    Fishing methods:
    Long-line, Danish Seine

  • Blue Cod

    Blue Cod

    Blue Cod
    (Parapercis Colias)

    Also known as New Zealand Cod, Blue Cod is found exclusively in the shallow waters of New Zealand. Growing up to 60cm in length, they produce good fillets with low oil content, and are very popular in their native country, although managed by strict quotas. One of the most popular species of smoked fish.

    Peak Season: April-September

    Fishing methods:
    Long-line, Trawling, Danish Seine

  • Bluenose

    Blue Nose

    Bluenose, Blue Eye Trevalla
    (Hyperoglyphe Antarctica)

    A very important commercial species, Bluenose has firm yet succulent flesh and good levels of Omega-3. A high quality fish whose popularity is only tempered by strict quota management put in place to ensure its longevity.

    Fishing methods:
    Long-line, Danish Seine

  • Sand Flounder

    Sand Flounder

    Sand Flounder
    (Rhombosolea plebeia)

    The most common of New Zealand’s popular flatfish species, Sand Flounder is distinguished by their diamond-shaped body. Caught in shallow, inshore waters by set net or trawl, it has moist, delicate flesh.

    Fishing methods:
    Trawling

  • Yellowbelly Flounder

    Yellow Belly Flounder

    Yellowbelly Flounder
    (Rhombosolea leporina)

    Yellowbelly Flounder are oval shaped and are plumper than Sand Flounder. It is a very popular restaurant fish, often cooked whole including skin.

    Fishing methods:
    Trawling

  • Groper

    Groper

    Hapuku/Groper
    (Polyprion oxygeneios)

    A very similar looking fish to the Bass Groper, Hapuku differs in its colour: it is dark blue-grey or brown-grey above and white below. Its firm flesh of excellent eating quality make Hapuku a popular choice.

    Peak Season: October-May

    Fishing methods:
    Long-line, Danish Seine

  • Red Gurnard

    Red Gurnard

    Red Gurnard
    (Chelidonichthys kumu)

    Growing up to 50cm and becoming increasingly popular in whole and fillet form, Red Gurnard has firm yet succulent fillets with low oil content. A delicious fish, suitable for most cooking methods.

    Fishing methods:
    Trawling

  • John Dory

    John Dory

    John Dory
    (Zeus faber)

    John Dory has an olive-brown to silver body, with a distinctive dark spot (St Peter’s Thumbprint!) in the centre of each side. A premium table fish with firm white flesh, John Dory is another fish that is very popular in restaurants.

    Fishing methods:
    Long-line, Trawling, Danish Seine

  • Ling

    Ling

    Ling
    (Genypterus blacodes)

    Also known as Pink Ling, they have pink and brown markings above, and a pale pink to white belly. A long, eel-like fish, they are popular for home and commercial use because their large, boned-out portions of flesh are great for cooking.

    Peak Season: October-May

    Fishing methods:
    Long-line, Trawling, Danish Seine

  • Monkfish

    Monk Fish

    Monkfish, Stargazer
    (Kathetostoma giganteum)

    Caught mainly around New Zealand’s South Island, Monkfish is known in Australia as Stargazer. Popular in Australia thanks to its succulent, pearly white, firm flesh with low oil content.

    Peak Season: May to August

    Fishing methods:
    Trawling

  • Orange Roughy

    Orange Roughy

    Orange Roughy
    (Hoplostethus atlanticus)

    New Zealand’s premium white fillet, Orange Roughy is slow-growing, long lived and is under very strict quota management. A delicate shellfish-like flavour and pearly white fillets high in Omega-3 oil make Orange Roughy a very popular fish.

    Peak Season: May to August

    Fishing methods:
    Trawling

  • Rig

    Rig

    Rig
    (Mustelus lenticulatus)

    Golden-brown to grey above, covered in small white spots. Also known as New Zealand Gummy Shark, its long, white and boneless fillets make this a very popular fish to cook, and is a fish and chip shop favourite

    Fishing methods:
    Long-line, Trawling, Danish Seine

  • Atlantic Salmon

    Salmon

    Atlantic Salmon
    (Salmo Salar)

    Cultured in the great Southern Ocean, Tasmanian Atlantic Salmon is held in high esteem all over the world. Available in fresh or a range of smoked, Atlantic Salmon is high in protein and rich in Omega 3, and is a favourite in households and restaurants.

    Fishing methods:
    Farmed

  • School Shark

    School Shark

    School Shark
    (Galeorhinus galeus)

    A brownish-grey shark with a long slender body caught in shallow waters all around New Zealand. Traditionally hugely popular in fish and chip shops, it is also appreciated in other styles of cooking because of its mild sweet-flavoured fillets.

    Peak Season: April to September

    Fishing methods:
    Long-line, Trawling, Danish Seine

  • Snapper

    snapper
    • Fishing Line
    • Fishing Net
    • Fishing Dutch

    Snapper
    (Pagrus Auratus)

    Perhaps Australia’s favourite table fish, Snapper, or Pinkies, is certainly the most commonly sold fish at ANZ Fisheries! Our snapper is caught off the North Island of New Zealand. We constantly supply all grades of snapper in many different sizes.

    Fishing methods:
    Long-line, Trawling, Danish Seine

  • Broadbill Swordfish

    Broad Bill Swordfish

    Broadbill Swordfish
    (Xiphias gladius)

    Swordfish are a large fish with a long flat bill, resembling a sword. They are an ideal fish for steaks or cutlets, making them very popular in the fish market. Its flesh is high in fat, low in moisture and medium to firm in texture.

    Fishing methods:
    Long-line

  • Bluefin Tuna

    Blue Fin Tuna

    Southern Bluefin Tuna
    (Thunnus Maccoyii)

    Blue-black above and silvery-white below, its firm pink to red flesh has a high oil and low moisture content. Highly sought after, sashimi grade especially being in high demand in Japan.

    Peak Season: February to August

    Fishing methods:
    Long-line

Seasonal

FIN FISH

  • Alfonsino
  • Barramundi
  • Bass
  • Bass-groper
  • Black Flounder
  • Blue Cod
  • Blue Grenadier, Hoki
  • Blue Moki
  • Blue Warehou
  • Bluenose (Blue Eye)
  • Brill
  • Cardinalfish, Black
  • Cod, Blue
  • Coral Trout
  • Dory, John
  • Dory, Lookdown, King, Mirror
  • Eel (Smoked)
  • Flounder, Black
  • Flounder, Sand
  • Flounder, Turbot
  • Flounder, Yellowbelly
  • Gemfish
  • Gold Band Snapper
  • Hoki, Blue Grenadier
  • Groper, Hapuku
  • Gurnard, Red
  • Hapuku, Groper
  • John Dory
  • Kingfish (Yellowtail)
  • King Dory
  • Lemon Sole
  • Ling
  • Lookdown Dory
  • Mirror Dory
  • Moki Blue
  • Monkfish, Stargazer
  • Ocean Perch
  • Orange Roughy
  • Scorpionfish (NZ Sea Perch)
  • Snapper
  • Red Emperor
  • Red Gurnard
  • Red Snapper
  • Ribaldo (Deep Sea Cod)
  • Ruby Fish
  • Rudderfish
  • Stargazer, Monkfish
  • Tarakihi
  • Trevally
  • Trumpeter
  • Turbot
  • Atlantic Salmon
  • Atlantic Salmon (Smoked)

TUNAS & BILLFISH

  • Big Eye Tuna
  • Yellowfin Tuna
  • Southern Bluefin Tuna
  • Broadbill Swordfish

SHARKS

  • School Shark
  • Rig

SHELLFISH

  • Calamari (Marinated)
  • Clams (Cooked)
  • Mussels (Cooked)
  • Mussels (Marinated)
  • Mussels (Smoked)
  • King Prawns
  • Tiger Prawns
  • Banana Prawns
Our Values

Our Values

Quality

We have a passion for Premium Seafood and it is integral to our business that we continue to achieve the highest standards possible to ensure our customers get expertly-handled fresh produce every time.

Professionalism

We are committed to professional excellence, delivering on commitments on time and of the highest calibre. We adopt only the best practices in the industry and it is through our stringent processes and systems that you can be assured your business is in good hands all year round.

Knowledge

With over three decades entrenched within the seafood industry, our experience and knowledge of the management of fresh fish and the local and international markets is second-to-none. It is our desire to keep our finger on the pulse within the seafood industry therefore we make it our promise to expand and share our knowledge with our customers.

Integrity

We believe we have an obligation and responsibility to our suppliers, our customers and the seafood industry as a whole. Doing what is right for our clients strengthens not only our relationship with them, but empowers both parties with the confidence to move ahead at a higher level.

Partnership

The sum of all of our values helps us build long lasting, valued and trusted relationships. We aim to treat all relationships as true partnerships involving mutual cooperation and responsibility. We aim to instill in the minds of our clients, the understanding that they are in the forefront of our business - we make it our business to understand our client's business!

Contact Us

Contact Us

Contact Details

ANZ Fisheries
Melbourne Seafood Centre
Stall 11, 133 Kensington Road,
West Melbourne, 3003. View map

Phone: +613 9687 6528
Fax: +613 9689 3504

Get in touch

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Long-line caught

Long-line fish are the superior grade fish we supply. The fish is killed instantly using the Japanese Iki jime method, which maintains flesh firmness.

Danish Seine caught

A boat will usually deploy its net and then encircle a school of fish, dragging the net behind it and trapping the fish. This method results in very good quality product.

Trawling

This grade of fish appeals to the price-conscious consumer. While caught in the bottom-trawlers, the fish tend to bruise as they brush up against each other in the nets. We, however, can still ensure a good quality product as each fish that we supply is hand-picked.

Farming

In highly controlled processes, fish are fertilised in tailored hatcheries, before eventually being transferred to marine farms. Farming/ Aquaculture is the fastest growing seafood industry – it leads to high quality, high yield produce and contributes to the industry’s focus on sustainability.