One of the most common questions our team gets at The Fish Factory is some
variation of ‘what should I be buying right now?’ It’s a great question – and the honest
answer changes from week to week, sometimes day to day, depending on what our
boats bring in. Understanding how seasonality works for Australian seafood, and
how to make the most of what’s genuinely fresh at any given time, transforms the
experience of buying from a fish factory rather than a supermarket.
At The Fish Factory in Athol Park, we’ve been running our own fleet of fishing
vessels and selling directly to the public since 1981. Here’s how we think about
seasonal buying – and how you can too.

Why Seasonal Buying Matters More With Seafood Than Almost Anything Else

With most food categories, ‘seasonal’ is largely about flavour and sometimes price.
With seafood, it’s about all of those things plus freshness, sustainability, and
availability. Wild-caught fish and shellfish are genuinely seasonal – species move,
spawn, aggregate, and become available in specific windows that reflect their
biology and the South Australian marine environment rather than a supermarket’s
procurement calendar.
When you buy species at their seasonal peak; abundant, actively feeding, and
caught close to the point of sale – you get seafood at the quality that makes people
passionate about eating fish. When you buy species out of season, you’re typically
eating a product that has been frozen, stored, imported, or sourced from a location
far enough away that freshness has already been compromised.

Summer: Prawns, Squid, and the Beach Season
South Australian summer brings strong availability of school prawns, tiger prawns,
and squid – ideal for barbecues, salads, and simple preparation that suits the heat.
Flathead and snapper are consistently available and at their best. Summer is also
when many families discover that cooking fish simply, a good piece of fresh flathead
with salt, butter, and lemon – is one of the best meals they’ll have all year.

Autumn: The King George Whiting Window
Autumn is one of the most anticipated periods for South Australian seafood lovers
because it marks prime King George Whiting season. KGW is arguably South
Australia’s most iconic fish; sweet, delicate, and exceptional pan-fried with a simple
crumb. The fish congregate in inshore areas in autumn before moving to deeper
water in winter, and this window of abundance is when the combination of quality
and price is at its best. If you’re going to cook King George Whiting, make it during
this season.

Winter: Rock Lobster and the Cold Water Premium
Southern Rock Lobster is available year-round through The Fish Factory’s AQIS-
approved live holding facilities, but winter is the period when cold water conditions
are producing lobster at their richest. The cold slows the metabolism, concentrates
the flavour, and produces meat with the firm texture and clean sweetness that has

made this species so sought-after in export markets. Winter is also when whole fish
like snapper and blue-eye trevalla tend to be particularly good – cold, clear water
produces excellent eating quality.

Spring: Mussels, Oysters, and Variety
South Australian mussels and oysters come into their own in late winter and spring,
when cold water conditions have produced well-conditioned shellfish. If you haven’t
bought fresh mussels and steamed them at home with white wine, garlic, and
parsley, spring is the time to try it – it’s one of the easiest, cheapest, and most
impressive things you can cook from a fish market. Spring also brings increasing
variety as conditions change and the catch broadens.

The Best Way to Shop at The Fish Factory
The single best piece of advice we can offer is to call ahead on 08 8341 1538 before
you visit and ask what’s looking good that day. Our team will tell you what came in
that morning, what’s particularly fresh, and what they’d recommend based on your
cooking plans. This is the advantage of buying direct from the people who caught the
fish – genuine knowledge of what’s good right now, not a script designed to sell what
needs to be moved.

Bring your own cooler so your seafood travels home in the best possible condition.
Arrive early for the best selection – we’re open Monday to Saturday from 8am at
248–250 Grand Junction Road, Athol Park.
Visit The Fish Factory or find out what’s fresh today at our Retail page, or call us on
08 8341 1538 before you head in.