Bridging the Gap Between Chefs and Seafood Producers
Join producers and chefs around Australia and be part of a sustainable future, where every connection strengthens the bond between water and plate.
Join our community
Trusted by
We believe in more than just connecting chefs to the finest seafood.
Our mission is to build transparent, sustainable relationships that ensure a thriving future for the industry. By directly linking primary seafood producers with chefs and apprentice chefs, we create a seamless network that champions quality, sustainability, and innovation.
Benefits for producers
Reach more customers and sell your products easier at the best price, to the best restaurants around Australia!
Live updates
Get connected to chefs
Share your sustainability stories
Benefits for chefs
Serve only the finest ingredients to deliver exceptional taste and quality to your customers.
Access to information
Links directly to producers
Collaboration with producers
See what our users say about us
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Umar and The Fish Girl team are an exceptional resource for the industry abridging the gap between supplier and producer.
Dayan Hartill-Law
Executive Chef at Palette HOTA
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She brings new, exciting and sustainable seafood to the industry I love.
Zac Sykes
Executive Chef – Azteca Brisbane
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The Fish Girl is always shining a spotlight on underutilized seafood and doing her best to get us chefs to present it to the consumers plates.
Carolyne Helmy
Chef de Cuisine Sovereign – The Star Gold Coast
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Umar is the queen of showcasing her products and producers to us, the consumers, with an unmatched and infectious passion that has you as excited about a new prawn or fish as she is.
Gert Pretouris
Executive Chef – Walter’s Steakhouse
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The Fish Girl always goes above and beyond introducing chef to producers in a way that is informative and fun.
I can’t thank The Fish Girl enough for all support given in supplying our group with amazing produce and exceptional service.
Ashley Reed
Qld Executive Chef – Kick On Group
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Our students come away from events and masterclasses with Umar feeling connected to the producers and understanding the value of the product and how it gets to their kitchen.
Danielle Dixon
Executive Chef and Head of Culinary Education Studies
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The Fish Girl has been instrumental in sourcing high-quality, traceable seafood for our menu, ensuring a consistent and ethical supply chain.
Tom Hitchcock
Head Chef – Spirit House
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Umar the Fish Girl and Platinum Provedore continues to bring inspiration through the introduction of unique products that would otherwise be challenging to source.
Lyndon Tyers
Head Chef Donna Chang & Boom Boom Room
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I have worked with the Fish Girl for many years and her seafood expertise has been extremely helpful for me. The Fish Girl has introduced us to many great producers over the years which has helped me to continue to develop menus across all our venues.
Deniz Coskun
Group Executive Chef Mantle Group Hospitality
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The Fish Girl prioritises strong relationships between industry professionals, chefs, and producers. These partnerships open doors to securing highly sought-after seafood as well as rare or underutilized species.
Jake Nicholson
Group Executive Chef
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I highly recommend the Fish Girl to any restaurant or food service operator seeking to enhance their seafood offerings, improve sustainability, and stay ahead of the culinary curve.
Mitch Smith
Chef, Director, Rice Boi Mooloolaba
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The Fish Girl is the Connector between Chefs and Producers that elevate our quality.
Paul Smart
Executive Chef – JW Marriott Gold Coast Resort & Spa
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The Fish Girl is the conduit between chefs and passionate producers. Every industry should have a Fish Girl.
Scott Bridger
Executive Chef – Bib and Tucker
Frequently Asked Questions
What is the best way to tell if seafood is fresh?
Fresh seafood should have a mild, ocean-like smell, clear eyes (if whole), firm flesh, and bright, shiny moist skin. Shellfish should have tightly closed shells or closed when tapped.
What is the difference between wild-caught and aquaculture seafood?
Wild-caught seafood is harvested from natural habitats like oceans and rivers, while aquaculture seafood is cultivated in controlled environments. Both have benefits, depending on sustainability practices and preferences.
How can I ensure the seafood I buy is sustainable?
Look for certifications such as MSC (Marine Stewardship Council) or ASC (Aquaculture Stewardship Council) or Best Aquaculture Practices (BAP) labels. and ask suppliers about their sourcing methods. Supporting local producers and learning about their practices can also help ensure sustainability.
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Let’s Dive In
with The Fish Girl
A community hub for the aquaculture industry, connecting fishers, growers, and chefs to promote sustainability and collaboration
