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Fresh wild caught premium fish. 
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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.
The Latest from Facebook
If you've been following this page for a while you might remember at the start of the year we did some filming at Port Douglas.
This is what it was for.
Have a watch and listen to Lennox's story. This whole series on netflix is worth a watch.
And if you ever get a chance to go to Firedoor in Sydney, do it. I haven't been there myself but I've done a few things with Lennox now. He's an absolute genius with fire. I can only imagine what Firedoor would be like π₯π
Netflix
Working in other people's restaurants made chef Lennox Hastie realise he needed to carve a future for himself and do his own thing. So he left Spain and headed to Australia – where else! Follow his journey in Chef's Table BBQ, now streaming.
definitely a good series. I’d love to go to the Firedoor, or even just the beach if Lennox is cooking
Ill check it out mate
Here's some pics from the last few weeks and a bit of an update seeing as though I keep getting asked how things are going.
Gar season is pretty much finished now, and we're almost out of 5 spot so if anyone wants any for bait before they're gone you'll have to be quick. Any more I do catch this season will go to restaurants. Some restaurants have been waiting months for our Garfish. Unreliable flights made it hard earlier in the season.
The reef fishing side has been going well. Demand is higher than I've seen through winter. Winter is typically a time of lower demand for seafood so it's good to see strong demand at this time of year.
Processing fish, well we have decided to stay away from that. I know a lot of people want fillets or fish processed for them but there's just too much involved. I can't do everything. π€·ββοΈThe extra government fees and rules and regulations involved in processing fish doesn't help either..... Its not as straightforward as you would think.......
The dry ageing, I'm still playing around with. Different species, different sized fish, different times, different temps/humidity etc. Once I'm happy I've worked it all out we'll start selling some of that.
We've had our fair share of struggles in the last few months, no doubt about that. But we kept doing what we've always done and we're getting through. That's because we get a lot of support, so thanks to everyone that's supported us. π
You have a great way of sharing your knowledge Jeff Ball used your brain spike and the Barra we tasted was fantastic.
Amazing job you are doing for the fishing industry Chris, keep it up we need more fishermen like you with such a passion. Scott was blown away.π
Any chance of some GoPro footage of the actual fishing or is it hush hush? As an ex commercial fishermen I need my fix.
Bloody legends. Thanks for the amazing fish the last few months!
Deffinately freshest in town always ππππ
Love your work
Primo A grade that’s for sure ππ―
π
Glamour fish mate !
Can't wait
Great post and good to see you're keeping on. The demand might be due to the lack of overseas travel and international luxuries, like quality seafood, finally being realised in this great country - but I suspect you already suspect that π
I still can't get over good your fish look mate the best ive seen without a doubtπ
love seeing your fish, fresh as.
Every Aussie should support stronger Country of Origin labelling laws. We all have a right to know where our food comes from, wherever we buy it.
I've heard a few people over the years say something like "it said coral trout/red emperor/barra on the menu, so it had to be Aussie".
β wrong..... those 3 are regularly imported, along with a lot of other species. A lot of the time its imported from countries with poor environmental standards and low food safety standards.
Not all imports are bad, but regardless, it should all be labelled.
Link in the article to provide feedback on proposed labelling law changes.
delicious.com.au
Australia has some of the best seafood in the world and the best chefs preparing it, but it’s not all as it seems. Words by Jenifer Jagielski.
It should all be Australian Why are we importing fish when we should support Australian business
might be down that way on saturday, your cousin benny is 1 of the volunteers for the targa rally
To right Chris,.bad labeling and false labels only hurt us Australia fisherman who have strived for sustainable fishery's
Chris Bolton Fishing in the media!
