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Fresh wild caught premium fish. 
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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Just a couple.......and you can't see a quarter of them in this video!!
And before anyone says it- no, there was absolutely no scraps, fish, meat, anything whatsoever thrown into the water. Anchored here, NOT fishing!!
That size barrelled straight away,then ice slurry,fillet,skin ,scallop up,then breadcrumb and deepfry,,You could call it cobia,jew,snapper and You will confuse many people.Obviously smelly in the box and usaully baggin out on Way better looking fish for the box.Definately need to start processing them bigtime around southern Queensland and the Great Barrier reef marine park..Im putting my dint in the population,legally..Unfortunately alot off my 3m plus ones dont realeae that well 👍 😄 😎
Export there fins use there body's fish cocktails problem solved
Torres straights most places
Dynamite mate
HMMM what hope do us passionate recreational fishers really have. The pollies really need to pull their finger out, dismiss the misinformation coming from minority green groups and do something to reduce shark numbers. MJ
Sharkfin Soup Yum
Looks like their almost extinct.
Good target practice
Bait coming to the light and then the sharks possibly
Clearly the shark population is critically endangered. 🙄🙄🙄
The endangered sharks population. Let’s start finning and export.
man/boats have created a false food source they react to the boats out there...............im not in favor of believing too many.............nature has its way and man has stuffed it up.........
They look like rats on a corn bag..i reckon they know the vibration of minnkota motors too..
Out of control
In the water a unimportant member of the food chain, but served with hot chips 👏👏
I always thought my dads old fishing hat ( jungle hat Vietnam) Smelt so fishy that it attracted the fish Maybe they can smell lol 😂😂
Learnt when they Hear boat motor, look for a easy feed 😒
David Schubert
Brought home a smaller Pigeye/bullshark recently..Ourselves and others all thought it was more then acceptable flakey, white boneless fillets...Shark was definned, gutted aand head removed upon capture and had absolutely no ammonia smell or taste about it...It does taste better with some seasoning for flavor but I'm surprised its not more on the menu..
Id love to be allowed to set up a winch on the front of the reef boat and be able to sell them. Even a dollar or 2 per kg for dogfood would definitely see enough removed for a little better harmony to some areas of the GBR
They should be processed or culled to reduce the number
Is there a market for these??
Cull required
Sharks were caught back in the day before being protected. Protection means that we eat the acceptable reef species and leave the sharks that breed up. When we used to take shark, we chopped off the head, the only wasted bit with guts. Then we chopped off the fins for one market and kept the barrels for another market. Which meant that nearly all fish, reef and shark were both taken from the sea not leaving one species especially good predators to multiply. I personally believe that catfish in our systems are doing the same thing. We don't eat them, we let them go free and now we are finding that catfish are more than plentiful everywhere we go. Sometimes, I believe that human management has failed in not thinking about the repercussions of not taking some species. M.
Just shows the necessity to introduce a commercial shark fishery.
What I believe will be a world first…
No bullshit, no yew yew yew garbage, just explanations and demonstrations from years of hands-on experience catching and handling fish, and supplying some of the best restaurants in Australia—if not the world—condensed into a few hours of video. 🙏
The Perfect Fish — From Hook to Plate.
The ball is rolling 👌
Great idea; go it, we are all ears 🐟🙌
Geat stuff Chris
Congrats Chris on a new undertaking within your biz. The pre production is the key. If you want to chat re storyboarding and sequencing etc reach out. I was an educational content developer within the education system. Happy to give you some time and assistance. It's a lengthy process that all looks schmik on the final video but boy is there a lot of background work to get it there. Happy to chat anytime, but I won't be up to Kurrimine this year. Cheers Bud.
Well done Chris. That’s my man !
Awesome work and the effort that a product takes is reflected in the quality, congratulations Chris
Always thinking out side of the 📦. WELL DONE 👏 AGAIN.
Frank Scramnello dunk em in creek water brine
Good work mate, You might need to pull that suit out again
Chris I have forwarded on your post to people that may be able to assist In production videography with your no budget Wishing you great success Shared knowledge and understanding will continue to strengthen Ethical and sustainable commercial fishing And respect of the produce Cheers
I reckon you are onto a good thing mate. We can't stay young and fit forever..
You're going to be an even busier man! All the very best Chris on the new venture.
Nice work Chris !!
Looking forward to watching your endeavours mate
Congratulations on your next step forward Chris Bolton Fishing.
Awesome man!! Go hard!
Do what you do best Chris 👌
Congratulations SpikeyMikey Middleton Maybe you might be able to help with some video production
Got a tree full of big juicy guava's at the moment, and a couple of trout from last week in the fridge (we always leave fish 4 days minimum before we eat it) so I thought I'd see what I could come up with.
15 minutes later.....
It was horrible, you wouldn't like it.....🤥😁
For anyone interested. Very simple. Very quick. Very tastey. 👌👌👌
Ingredients
250g sashimi grade fish fillet
1 firm fresh guava
2 tbsp rice vinegar
2 tbsp fresh lime juice
1 tbsp extra virgin olive oil
1 tsp white miso paste
Sea salt
Fresh microgreens or coriander leaves (for garnish)
Instructions
Pickle the guava: Slice the guava in half. Use a spoon to scoop out and discard the seeds. Using a sharp knife, cut the firm outer flesh into paper-thin slices. Toss the guava slices in a small bowl with the rice vinegar and a pinch of salt. Let it sit for 10 minutes to flash-pickle.
Make the dressing:
In a small jug or cup, whisk together the fresh lime juice, extra virgin olive oil, and white miso paste until completely smooth.
Slice the fish using a very sharp knife held at a slight angle, roughly 3mm thick.
Plate the dish: Arrange the fish slices flat across a cold serving platter so they overlap slightly.
Drain the pickled guava slices. Interleave the guava slices between the pieces of fish.
Drizzle the lime-miso dressing evenly over the top.Scatter over the microgreens or coriander leaves.
Finish with a sprinkle of sea salt just before serving.
Tips- Place your serving plates and your knife in the freezer for 5–10 minutes before prepping. Cold plates keep the fish fresh, and a cold knife yields much cleaner, sharper cuts.
- Do not dress the fish until the absolute last second. If left to sit in the lime juice for too long, the acid will "cook" the fish like a ceviche, altering its texture
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Hope you kept the guava grubs. Protein is important in a balanced diet. 😀😃 AM.
Terrible stuff , got a mango tree in my yard so maybe snapper and mangos this summer
What times dinner tomorrow night mate 🤷♀️😂
Yum
Passion fruit on trout is the bombed too baked that is 🍻🍻
Love what you are doing… so interesting the current trend of “ ageing”, given we have spent a lifetime being told “fresher the better”. It was only recently I happened to make a dish with doe mudcrab meat that was theoretically “ past it”, and happened to make the best crab dish I have ever cooked. Such a standard thing with beef. In so many cooking techniques we reduce moisture content to increase flavour. Even after a long life in seafood, and the restaurant industry, we are never too old to learn.
Salivating
That looks absolutely delicious.
Straight on a wrap 😍🤤IYKYK
Thanks for the info about leaving the fish for a few days. I always thought fresh that day was best. Will have to give it a go. Learn something new everyday.
Two of my favourite foods Chris Bolton Fishing
Dawn N Dave Hodgson
Always freeze trout first.
Question - interested in why you leave your fish at least 4 days before eating it? Looks amazing!
Here in the north of NZ our guava are about the size of a big marble - just trying think what other fruit we get that would suit the concept - looks very tasty
Hi Chris, When you say store are you storing it whole or filleted in a refrigerator? Covered or uncovered? Thanks Mark
Chris, do you leave the fillets in the fridge for 4 days or only whole fish? I've accidentally left fillets in the fridge for 4 days and wasn't game to eat them.
Amazing !!!!! Two of the best things guavas and trout !!!
Where did you source the guavas?
Mat Hanson
When eating raw coral trout are you not worried about the parasites?
Shaylee Alley
Fancy 👍👍
This looks yummo! We will be trying that! Is dry aging trout a thing as well and could that be used for something like this?
Chris Bolton Fishing in the media!
