More from our meeting with Julieanne Gilbert MP yesterday

Yesterday we met with the Right Hon. Julieanne Gilbert MP for Mackay.  We raised our concerns on how the proposed ban on commercial net fishing would affect the local economy; the local businesses, how it will also affect our staff and their families and just as importantly our customers who come to our shop or other business like ours to buy their local fresh seafood.

The Right Hon Julieanne Gilbert MP

The Right Hon. Julieanne Gilbert MP for Mackay

 

We showed Julieanne the map of the area for the proposed ban; which shows the green zones and the yellow zones which are  already no-go zones for commercial fisheries except when we are harvesting for bait.  The proposed area for the ban is the blue area on the top left, at St. Helen’s Bay, through to the creeks at Seaforth right down to the Ball Bay at Cape Hillsborough, in the bottom right.

 

Map of Existing Green and Yellow Zones, with Proposed Area for Commercial Net Fishing Ban

 

If our commercial fishermen are unable to fish these areas, this will have a drastic effect on the amount of Barramundi, Mullet, King and Blue Salmon etc. that we can provide to our customers, we explained.  We also showed Julianne the large amount of support we have had on Social Media and on the ground with signatures and comments on the petition we have had running for just a couple of weeks so far.

 

Julieanne was extremely generous with her time and showed a genuine interest to our concerns. We believe that she has now heard both sides to the story.  We left the meeting positive; and felt we had a fair hearing.  We want to thank Julianne Gilbert for meeting with us and hope that there is a workable solution in the very near future.

 

You can sign our petition, by clicking on this link:

If you want to hear 4MK chats with Mark Ahern , click here:

For more information on how a ban on net fishing affects you, click here:

 

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How a Ban on Net Fishing Affects the Consumer

1. What is the petition about?
Our petition is calling to stop the ban on commercial net fishing and open recreation-only areas in the Mackay region.

2. Which areas are affected?
St Helen’s Beach – Cape Hillsborough, North of Mackay.
Yeppoon / Keppel Bay / Fitzroy River, Capricorn.
Trinity Bay, Cairns.

3. How does this affect the consumer?
60% of the fish we sell at Debbie’s Seafood comes from the areas mentioned above.

If our fishermen can’t fish there, that would mean less choice of local fish for the customer and more imported fish.

90% of the community in Mackay do not fish for recreation and rely on places like Debbie’s Seafood for their fresh fish and seafood.

4. Is all of your seafood local?
About 90% of the fish we bring into the shop is from the Mackay region.

The rest of our fish is either from New Zealand or Tassie.

5. Net fishing. Isn’t that damaging to the environment? Doesn’t everything get caught in the net?
Commercial fisheries use specific nets to target specific species and the nets are a specific weight, depending on the species.  With barramundi, for example, our fishermen have adopted a practice that is currently practiced in the gulf, where the maximum sized net is 6.5 inches. Any  smaller fish will simply swim right through.

Commercial fishing is heavily regulated paying particular attention to fishing seasons, weekend closures, legal sizes of fish, green and yellow zones.
SIGN OUR PETITION POSTER

 

6. What are green and yellow zones?
Green zones are a no-go zone for both recreational fishermen and commercial fishers.

Yellow zones are a no-go area for commercial fishers except when they are catching bait to which they would use a much smaller sized net.  The bait of course, then becomes available for recreational fisherman or commercial line fishers.

7. Don’t turtles and dugongs get caught?
Net entanglements in turtles are relatively rare and they are often able to shake free from the nets alive. Commercial fishermen have done an Endangered Species course enabling them to resuscitate turtles if required anyway. Besides, most responsible fishers generally know which areas the turtles feed in. Regarding dugongs, sightings and interactions are rarer than turtles. The highest risk areas for potential interactions are in seagrass areas and local fishers generally know areas that they frequent and avoid the area.

If you buy your fish at a shop or a market and you live in the Mackay area, this could affect your choice of fish in the future.

 

 

You can sign our petition, by clicking on this link:

If you want to hear 4MK chats with Mark Ahern , click here:

If you want to hear more about our meeting with our local MP, click here:

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Stuffed Capsicums

At Debbie’s Seafood, we love large local prawns and what better way to enjoy local prawns than with this healthy and simple recipe with rice and capsicums.

Let us know how you get on!

Ingredients

500-750g medium to large-sized prawns

½ cup finely chopped onion

½ cup finely chopped celery

1 tsp Worcestershire sauce

½ cup tomato sauce

¼ cup bread crumbs

6 medium-large capsicums

Salt, black pepper, cayenne pepper to taste

2-3 cups cooked rice (depending on capsicum size)

Method

1. Set aside 6-12 whole prawns (depending on size). Cut remaining prawns into small pieces.

2. Sauté onion and celery in butter until tender.

3. Add Worcestershire sauce, salt, both peppers and tomato sauce.

4. Continue cooking for 5 minutes, add diced prawns and cooked rice, and mix thoroughly.

5. Cut off stem end of capsicums, slice the top of capsicum to create a lid, remove seeds and simmer capsicums in 2 cups of hot salty water for 5 mins.

6. Drain capsicums and fill with prawn mixture.

7. Top each capsicum with bread crumbs and a knob of butter.

8. Place stuff capsicums in a greased casserole dish, bake in moderately low oven (160C) for about 30 minutes: the first 20 minutes covered and the final 10 minutes uncovered.

9. Garnish with whole prawns.

4. Stuffed Capsicums

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King Salmon, Malborough Sounds, NZ

We at Debbie’s Seafood are rather excited at the latest addition to our shop. Our King Salmon is from the Malborough Sounds in New Zealand.  The King Salmon is farmed in the top end of the South Island and can be traced back 5 generations!!  When we tried the salmon a couple of weeks ago, we fell in love with it, and couldn’t wait to order some in for our customers to experience too!  Here is a selection of some of the New Zealand King Salmon products we have available in the shop.

New Zealand King Salmon -Manuka Smoked -Sliced

New Zealand King Salmon -Manuka Smoked -Sliced

New Zealand King Salmon  - Smoked Pastrami

New Zealand King Salmon – Smoked Pastrami

 

 

 

 

 

 

 

 

 

 

New Zealand King Salmon Wood Roast Nibbles - Salsa

New Zealand King Salmon Wood Roast Nibbles – Salsa

New Zealand King Salmon - Wood Roast Salmon portions

New Zealand King Salmon – Wood Roast Salmon portions

New Zealand King Salmon - Marinated Gravalax

New Zealand King Salmon – Marinated Gravalax

 

 

 

 

 

 

 

 

 

 

 

 

The New Zealand King Salmon has also won several awards, but rather wax lyrical about how great this King Salmon is, why not hear it from the horses mouth?

Click on the video below to find out more.

P.S. We are also excited to announce that Debbie’s Seafood has been selected to be the EXCLUSIVE distributor of this award-winning sustainable salmon in the Mackay region.

 

King Salmon, Malborough Sounds, New Zealand

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Barra Boat

This is a simple and great tasting recipe, for an equally great tasting fish, especially for the barbeque plate.

Serve with some Asian greens or jasmine rice on the side.

Ingredients

250g fish fillet per person                            Parsley

1 tsp olive oil                                              Orange Juice

red onion                                                    Salt

red capsicum                                               Lemon Pepper

¼ orange, peeled

Method

1.Fold a double layer of aluminium foil to make a ‘boat’ (1 boat per person).

2.Place the boat on the BBQ plate, medium heat.

3.Spread the oil over the boat base, lay the fillet on top.

4.Lay the onion, sliced capsicum, chopped orange on top of the fillet.

5.Add salt and lemon pepper, then add orange juice until the fish is half-covered.

6.Cover boat with layer of foil and lightly crump the edges to seal.

7.Check the fish on the QQB from time to time, adding more juice if needed until the fish is cook.

8.Serve this dish with boiled jasmine rice on the side to soak up the lovely excess juices.

 

3. Barra Boat

 

 

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Beer Batter

Batter is easier to make than you think, but rather than make the traditional batter which could have you waiting for an hour before you can use it, try this beer batter recipe instead.  Use any fresh fish to coat this beer batter with and fry carefully.

Ingredients

2 cups of plain flour, sifted

Pinch of salt

2 eggs, separated

¾ cup of beer

Method

1.In a bowl, mix flour and salt. Whisk egg yolks and beer, then stir until smooth.

2.In a separate bowl, beat the egg whites until stiff.

3.Fold through the batter.

4.Refrigerate for 20 minutes.

5. Don’t forget to enjoy the rest of the beer, responsibly 🙂

2. Beer Batter

 

 

 

 

 

 

 

 

 

We have plenty of mixed reef fillets available in store and on our trucks

for $28.99/kg. Perfect for frying fish.

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Salt and Pepper Squid

Ingredients

4 Squid Tubes

1 cup corn flour

1 tbsp salt flakes

1 tbsp cracked pepper

Lemon wedges

Method

1. Pat the squid tubes dry with a paper towel.

2. Score the squid tubes with a criss-cross pattern and then cut into quarters.

3. Heat the oil in a large wok or deep frying pan over medium heat until it reaches 180°C.

4. Combine the corn flour, salt and pepper in a bowl.

5. Add the squid tubes to the bowl and toss gently to coat.

6. Shake off any excess flour mixture and add a few of the squid pieces to the oil and cook for 2 minutes, or until the squid turns golden. Remove the squid from the oil and transfer to a plate lined with paper towel to drain.

7. Repeat with the remaining squid.

8.Serve immediately with the lemon wedges.

Squid Tubes are now available in store and on our trucks for $16.99/kg

 

 1. Salt and Pepper Squid

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Would you like sauce with that?

Chefs’ Gusto

As part of our plan to shop local and buy local, we’ve recently started stocking a range of tasty sauces and marinades from the Sarina Sugar Shed. Chefs’ Gusto present the sweet tastes of Sarina in glorious gourmet sauces, using only the finest and freshest produce brought straight from their farm yards to the Sugar Shed kitchen.

We’re currently stocking;

Ginger Sauce, Lime Sweet Chilli, Mango Sweet Chilli, Sarinashire  and Sweet Chilli.

Available in store today for $6.99

Sarina Sugar Shed Sauces picture

 

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What’s New

Seafood Platters are AVAILABLE ON REQUEST

 

Seafood Platter

Debbie’s Seafood Platters – $30

Debbie’s Seafood can now make made to order Seafood Platters, simply give us a call to advise your budget and seafood preferences and we’ll do the rest.

 

Seafood Vouchers – starting at $20         

 

 

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Debbie’s Seafood – New Television Ad

 

Hi Seafood Lovers,

We recently decided to update our television ads, especially since our daughter Natalie and her husband Craig joined the Debbie’s Seafood team. I wanted the new ads to show my family and to showcase the beautiful seafood we have available.

So with the help of the channel 7 team in Mackay, we filmed my family sitting down to a lovely seafood lunch on our veranda.  In the ad you’ll see, my mother Alma (83 years old!), granddaughter Isabella, Natalie, Craig and Mark.

The aim of the ad is to show that Debbie’s Seafood is a local owned family business, with beautiful fresh seafood available daily. We also want to let customers know about our seafood trucks.

There is another ad to come, so please watch this one and let us know what you think.

Cheers,

Deb

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