Our desire in opening Redfish was to supply our customers with quality fresh local fish, a better product, that is better in taste, better for you and better for the environment.
I have been a Head Chef in and around Perth for nearly 40 years, cooking in some of our best restaurants, pub chains, hotels and cafes. In 2014 I decided to make a change, to do something I was passionate about, providing good food at reasonable prices while trying to maintain a local product. The seafood scene in Perth is dominated by cheap imported product or over priced local seafood that a lot of chefs do not know from where it comes.
I go to the markets three times a week, I purchase my fish fresh, I fillet and bone it with the help of my business partner. All the fish comes in from professional fishing boats around the state and auctioned off to the highest bidder.
In WA our fishing industry is heavily regulated, fish stocks are monitored and quotas are set based on future stock levels, therefore making our industry sustainable. As the general public become more aware of the environmental consequences of our love of seafood, we as end producers, believe it is our responsibility to ensure we source seafood that contributes to a sustainable future.
At Redfish we developed a menu that is not only delicious but also sourced from sustainable fisheries, our menu and specials will change and develop as circumstances and supplies change, responding to both customer demands and environmental conditions.
We have many other issues to tackle and this will be an ongoing prospect, food miles, recycling, bio-degradation and energy to name but a few. Be assured that as we grow and progress we will respond and look to different ways, without compromising our end product, to these issues. We are doing all of this so you can just relax and enjoy our delicious and exciting seafood with a clear conscience.
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