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.
The Fish Girl App is here!
This is where chefs and seafood producers connect, without middlemen, without guesswork, and without wasted time.
🛒 Request or list products in minutes
💬 Chat directly in-app
🎟 Join events, share updates, and build your community
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
“
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
“
She brings new, exciting and sustainable seafood to the industry I love.
Zac Sykes
Executive Chef – Azteca Brisbane
“
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
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.
Latest News
Climate & Environment
Climate & Environment
Food Trends & Industry
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
