Fintastic Find at Soulfish Noosa
Jodie Cameron discovers some reel good news for Noosa – fresh sustainable seafood is closer than you thought…
Spring to me has always been about the perfect catch – stunning, fresh seafood. And my go-to is Soulfish Noosa – the supplier behind some of the region’s best seafood dishes in Noosa’s leading restaurants. From their shop front at Noosa Fair Shopping Centre to the Noosaville outlet and Noosa Farmers Markets stall, locals don’t need a reservation to experience the wonder and delight of fresh seafood.
For co-owners Dan Learoyd and Matty Temple it comes down to careful sourcing, a quick turnaround from water to warehouse, and no compromise on where the fish comes from or how it’s caught.
“We’re lucky enough to live in Queensland, where quality and sustainability go hand-in-hand,” Dan says. “Our pristine waterways and good management within the seafood industry make sure of that.”
Soulfish takes it a step further by selectively sourcing from the best operators in the industry so that what lands on the plate is both fresh and responsibly caught. Every order is handled with the same care from the moment it arrives at the warehouse, right through to the moment it’s packed – a quality-control process the team credits for keeping both chefs and home cooks coming back for more.
They supply a broad mix of restaurants and chefs across the region, supplying everything from whole fish to prepared cuts, depending on what each kitchen needs. It’s a relationship built on consistency and reliability. The restaurants they supply read like a who’s-who of Noosa dining from Sails, Rickys, Bandita, Lucio’s, Humble on Duke, New York Minute and Habitat to Spice Girls and Noosa Personal Chef – to name just a few.
Soulfish also caters for private events and functions, bringing the same restaurant-quality seafood straight to the table. Plus their outlets are open to the public with fresh catches as well as
a range of pre-prepared meals. It’s something a lot of people don’t realise. The same restaurant-quality, fresh sustainable seafood going to restaurants is available to anyone who walks in.
“We stock the same products in our outlets as we supply to restaurants,” Dan says. “Prawns, bugs, local snapper, local pearl perch, coral trout, and wild barramundi are all set to shine as the weather warms up,” Dan says. “Ask what’s fresh that day, and let the season not the shopping list, decide what’s for dinner.”
So next time you’re after something a little more fresh, flavoursome and succulent for the dinner table, you don’t need a reservation. Drop by Soulfish – it’s off the scale for a fresh, sustainable and restaurant-quality feast.
