Chris Bolton Fishing


Whether you are a chef at a 5-star restaurant looking to make every meal special, or a fisherman wanting to have the best chance of hooking that special fish, you won’t be disappointed with the quality of our product.

We bring to you some of the finest quality wild caught fish to ever leave the ocean.

Every single fish we catch is handled with the care and respect it deserves.

Every fish we sell is sashimi grade, the best of the best.

We are a small, family owned and operated fishing business based at Kurrimine Beach, Nth Queensland. I am the skipper and fisherman on every single fishing trip. With help from my partner Kim, my father Wayne at times, and 1 or 2 deckhands, I am hands on with every part of our business. From catching the fish, cleaning boats, taking orders, packing fish, or just having a good old yarn with customers, I am there. I believe this is the only way to ensure everything is up to the standard our customers expect.

Our line-caught reef fish are killed instantly and humanely using the ike-jime method. Fish are bled well and immediately placed into a salt ice brine to bring their temperature down to 2oC. Once this is achieved, every fish is gently hand-packed, one by one into our custom-made fibreglass eskies and covered with flake ice.


Having small, fast boats means we don’t catch large quantities. It means our fishing time is very short – very rarely more than 24 hours fishing before returning to port, with some trips as short as 6 hours.

When returning to port, we don’t unload at the wharf. Our boats are winched onto a trailer, towed by an ex-sugar cane haul-out tractor, and the catch is driven right to the door of our coldroom and packing facility, which was designed and made by myself to suit the way we operate. Our catch is unloaded from the boat and immediately packed for transport, with minimal handling and in the shortest possible timeframe.

Air freight is our preferred method of transport, unless we are supplying to the local area of course.

Premium Quality


We can have any and every fish we catch delivered to anyone, anywhere in Australia within hours of being caught…

All at premium quality.


Wild Caught Fish


Wild caught fish is one of the healthiest foods on the planet.

These fish aren’t fed processed pellets, or had any hormones or antibiotics in their system.

They have lived a life most of us dream of — a life in the clean waters of the Coral Sea, amongst the beautiful Great Barrier Reef.

Every day they are eating delicacies such as squid, sea urchins, prawns, sardines, fusiliers, garfish, crabs and more. Is it any wonder they taste so good?! 100% pure organic, natural food. The way nature intended.


If healthy eating, premium quality, and sustainability are your concerns, be concerned no longer.

Supplying Australia with healthy, sustainably and responsibly caught, premium quality fish is our job. And we take our job very seriously.

Sustainability


 
 

Proud to be Reef Guardian Fishers

As a commercial fishing business, we rely on a healthy, sustainable environment.

We believe if we do the best we can by the environment, the environment we rely on will do the best for us as well.

The Great Barrier Reef is more than just a place we rely on for our business, its our life, its our families life, and we want it to stay that way for generations to come.


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Officially named Golden snapper in QLD, but known to most as Fingermark.....
These pics were sent to me from Fish Butchery in Sydney.
Scaled using the Japanese method called sukibiki. (Scales are cut off using a very sharp knife)
These fish will be dry aged for 4 to 5 days to improve taste and texture, and also dry the skin a little.
Available to the public at Fish Butchery Paddington , and on the menu this weekend at Josh Nilands newest restaurant Petermen .
One of the tastiest fish in the ocean. Caught, ikejime spiked, bled and brined instantly. Airfreighted to Sydney within hours of being caught. Processed and dry aged by some of the best in the business, and about to be cooked by one of the best seafood chefs in the world. Doesnt get much better πŸ‘Œ

Officially named 'Golden snapper' in QLD, but known to most as Fingermark.....
These pics were sent to me from Fish Butchery in Sydney.
Scaled using the Japanese method called 'sukibiki'. (Scales are cut off using a very sharp knife)
These fish will be dry aged for 4 to 5 days to improve taste and texture, and also dry the skin a little.
Available to the public at Fish Butchery Paddington , and on the menu this weekend at Josh Nilands newest restaurant 'Petermen' .
One of the tastiest fish in the ocean. Caught, ikejime spiked, bled and brined instantly. Airfreighted to Sydney within hours of being caught. Processed and dry aged by some of the best in the business, and about to be cooked by one of the best seafood chefs in the world. Doesn't get much better πŸ‘Œ
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Imo best eating fish we've got, how much better can it really get with dry ageing? πŸ˜‚

Never heard them called golden snapper in 40 years always been fingermark

Nearly as good as steak 🀣

George, Jason, how good would these be.

I was about to ask if you thought they were better than nannigy ?????They definitely fun to catch πŸ‘ŒπŸ€”πŸ‘

Yep they are top eating.

I’d love to taste one if it’s improved hard to beat already

When I catch one (very rarely) it's like winning Lotto. Best ever eating fish.

Love your work Chris Bolton Fishing

That’s elite

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We eat a lot of fish ourselves. Never the same thing over and over, always something different. Garfish, trout, stripeys, grunter, trevally, mackeral, cod, whatever.
Last night was barra. πŸ‘Œ
For anyone interested, take note of the ikejime spike location and angle. Barra have to be spiked a little further back than most other fish.

We eat a lot of fish ourselves. Never the same thing over and over, always something different. Garfish, trout, stripeys, grunter, trevally, mackeral, cod, whatever.
Last night was barra. πŸ‘Œ
For anyone interested, take note of the ikejime spike location and angle. Barra have to be spiked a little further back than most other fish.
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Too deadly mate.When are we coming for dinner ????πŸ˜‰πŸ˜‰πŸ˜‰

Jar Smaniotto

Wow look at shine on the raw fish portion Perfect

Mate that cross section photo the fillet looks absolutely amazing!!! I've been seeing so much positive media and comments from restaurants around what you're doing πŸ€™

Do you spike then bleed it?

Yummo, this looks prime, πŸ™πŸ˜Ž

Chris Bolton Fishing that fillet looks amazing πŸ™Œ When we finally get out for a fish this season will be trying this recipe for sure 🎣

We had a frying pan snapper last week, i caught it about a mile east of Lindquist, it was bloody delicious.

Always great knowledge getting passed on πŸ‘

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Motorguide modifications.
Tried to keep it short but it didn't work out like that.
Do this and you'll rarely have a problem.
If tinkering isn't your thing, buy a garmin Kraken πŸ€·β€β™‚οΈ
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Far out, why would anyone buy one if these? πŸ€―πŸ˜‚

What do you do about the cables that disintegrate?

Amazing that they can't or should I say won't build them sealed properly from the start and with better quality Bearings etc. It's not like they are cheap. Obviously they want return business πŸ™„

Have you had any issues with the push on star washers that hold all the linkages together? I ended up buying a few bags of them after my motor guide played up only 2 months after I bought it. I couldn't lower the unit into the water and only found out after I was at the reef. I think they should really be running an r clip type set up for them and there would be no issue

Good old duct tape fixes any thing !

Always great practical informative videos Chris Bolton Fishing. Gotta be handy as a commercial fisho

Thanks for sharing mate!

surprised they are a brushed motor. They aren't a cheap thing to buy, going brushless wouldn't be hard, the technology for it has been around for decades.

Carl Nicholson

Pegg Tuz Jen

I'm just taken back by that beautiful beard.

Tommy Hawkes

Kyle de Veth motor guide repairs

Michael Bolton need to do this to yours

Have you worked out how to get more life out out the black coiled wires? Ours are perishing every two-3 years. Doesn’t matter how they are stored , indoors , on the boat, very little use. Clint Graham

Chris Harris a few up grades 🀣

Be interested to see how the New minn kota instinct quest goes. Powerful price tag so well seem

Phillip Fleming

got my garmin yesterday looks good

Great advice Chris Bolton! Josh needs to stop running into things. Bent a few props and prop shafts with me .........

Chasing bearings & seals for the 2 ,l run on my boats any heads up on codes & who to get them from ?οΏΌ Like the modes you have done will be adopting them to mine as I only get six months out of mine and some problems happen. Mainly salt water Your a legend for sharing your info πŸ‘πŸΌπŸ»οΏΌ

Nathanael Slingo

Great video thanks, I’ve lost gps on mine and thought it wouldn’t be worth chasing parts but after that looks like it’s worth a shot. I don’t mind agricultural πŸ˜‚

Riley Tiberi Ryan Tessaro

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Chris Bolton Fishing in the media!