Customers are supporting a South Australian, family-owned business that provides regional employment opportunities to many in the area, and showing their support for responsible tuna ranching practices. Dinko Seafoods sources its Southern Bluefin Tuna from the clean, cold waters off South Australia’s Eyre Peninsula, a region recognised around the world for its premium seafood. Among the stalls of delicious seasonal produce, artisan bread, and handmade delights, Dinko Seafoods consistently draws seafood lovers from across the city.
They match perfectly well with the mains, making the overall experience better. Usually, when restaurants serve food as good as theirs, they will come in small portions, but that’s not the case in Secret by the Sea. Since the company’s establishment in 1981 beginning in retail, it has moved into fishing, processing, wholesale, distribution and export. People are actually asking, 'Is this fish caught in fish factory South Australian waters?
From the entrees to desserts, every dish served achieves a refined balance of sweet, salty and sour. Treat yourself to 1kg of fresh South Australian mussels in a white wine, chilli and tomato broth or go big with their worldly seafood platter. The menu boasts delectable servings of raw and cooked seafood, meats and delicacies, plus sweet treats to end your meal on a high. A shift of focus onto seafood sustainability has encouraged restaurants to reconsider our relationship with the sea.
With menus highlighting regional specialities like kingfish crudo and prawns from Spencer Gulf, SA snapper and their signature King George Whiting, you’re guaranteed the freshest, tastiest seafood feasts. Stashed behind the iconic Louca’s, Mr Mario’s serves up real-deal, restaurant-quality grub, with a fish sando under $13. For more of a treat, sit in and savour a classic and modern take on seafood dishes at Louca’s, with mains around $45. We're proud to continue our legacy of supplying South Australians with the biggest and freshest range of seafood on the market. From the iconic King George Whiting to the succulent Southern Rock Lobster, our selection is a testament to the diversity and abundance of our local waters. We’re not afraid to say that we have the best range you will find.
Despite a state government campaign to encourage people to continue buying local seafood, Coorong Wild Seafood managing director Tracy Hill said the business had seen a drop in demand. Up to this day, the restaurant remains one of the best seafood restaurants in the state. For over 80 years, Safcol has been delivering fresh, sustainable seafood that families love and trust. Our journey began in 1981, a humble retail operation fuelled by a passion for bringing the freshest catches to the tables of our neighbours. Little did we know, this modest beginning would blossom into a multifaceted enterprise, a true celebration of Australian seafood.
We pride ourselves on the quality of our products and the service delivered to our customers. This is because the profess that Fair Seafood connects directly to fishers and the sellers know where, when, how and by who your seafood is caught. Our seafood is meticulously packed and transported from various locations across Australia, both live and frozen, ensuring that it is readily available for your enjoyment.
Enjoy delicious seafood with a side of beautiful ocean views as you catch up with friends and family over an incredible meal. There are a plethora of seafood-based share plates for you to try, including prawn toast, smoked kingfish toast, salt & pepper squid, and so much more. We are committed to uniting fresh, locally grown produce with farm-raised and wild-caught seafood to suggest or make the freshest dishes you’ll find anywhere. Our signature raw crustacean bar will offer a variety of oysters, and famous crustaceans.
According to many anglers, the amount of fish they can supply is significantly lower than the demand, so it’s inevitable that it becomes expensive. With over 80 years of seafood expertise, Safcol set the benchmark for responsibly fished tuna in Australia—leading the industry and raising standards that others followed. At the moment the menu also features Spencer Gulf prawn spaghetti with bisque sauce, barbequed whole red emperor, sardine with roasted peppers and fried saltbush, and a classic prawn cocktail. “We look for anyone doing the right thing, no matter what the product is,” says Prance.
We believe it is our moral obligation to be eco friendly and sustainably conscious, to show an understanding and appreciation of the part we play in our community and beyond. Tucked inside the Adelaide Central Market, Si Sea has been named Seafood Restaurant of the Year at the 2026 SA Seafood Awards — a well-earned nod to its fresh take on seafood in Adelaide. Initially operating outdoors, a permanent presence was established by June that same year, with the completion of two large sheds. On January 23, 1870, the Market was officially opened by Mayor Judah Solomon and later that year, three acres of land were bought for £2,600 to accommodate a further expansion. Fast forward to today and it is the oldest continuously operating market in its current location in Australia, at a size of 5720sqm. Bob Katter’s electorate encompasses Karumba, and the veteran MP blamed the state government’s constriction of fishing licenses and the global diesel shock as fatal blows to the business.
Everyday shoppers at The Fish Factory can access the same fresh seafood and sharp pricing that our Adelaide wholesale customers enjoy. Our public retail section is stocked daily with whole fish, fillets, prawns, oysters, squid, mussels and seasonal favourites, so you can shop at a true fish market range without paying restaurant mark-ups. You do not need a business account or large order to benefit from our prices. Simply visit our Grand Junction Road seafood market, explore the extensive display and talk to our team about what is freshest and best value today. We can clean and prepare your seafood to your preference, helping you get it home and onto the plate quickly. "This is an investment in the future of South Australia's fishing communities and seafood industry," Mr Mitchell said.
Over 75% of seafood consumed in Australia is imported from overseas. As an added pleasure, they have a wine licence – so we paired our meal with some new to me, South Australian wines. In Victoria we don’t have access to many wines from the less known regions and wineries from South Australia, so I feel very pleased to have the opportunity to try new wines. The personnel is very well informative and happy to share information and to tase the wine.
The 5 Best Seafood Shops in Adelaide
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