At Mark Lee Fish Farm, we strive to source the best tasting Aussie seafood from all around Australia. If you appreciate quality seafood, then we are here for you.
Note: We strive to always have all the produce listed available all-year-round, but due to seasonal constraint and for best shopping experience at our farm, please contact us before your visit to avoid any potential disappointment.
Alternatively, you can shop online by clicking the button below to have your seafood delivered to you every Friday.
Mark Lee's Simply Barramundi that's guaranteed to be the freshest barramundi on the SA market with sweet clean taste.
Native Australian yabbies grown using the warm and nutrient rich water from our barramundi operation. Each yabby is hand graded to ensure hard shell and strong vigour.
Blue Swimmer Crab
Sole distributor of locally caught wild live Blue Swimmers known for their superior sweetness.
Southern Rock Lobster
World famous Southern Rock Lobster from the pristine cold waters of South Australia
Wild caught live mud crabs from Northern Australia.
Glacier 51 Toothfish
The prestige of featuring on the menu of some of the world’s top restaurants is not an honour bestowed upon many.
It’s little wonder that Glacier 51 Toothfish has this honour, projecting waygu-like characteristics with a complex yet delicate mouth feel that coats the palate appealingly, making it a pleasure to eat. Its snow-white flesh and broad scalloping flakes display a clean and sweet flavour and the elegant balance of flavour and texture in Glacier 51 Toothfish provides a culinary versatility rarely found in fish fillets.
Skull Island Tiger Prawns
Tiger prawns from Skull Island in the Gulf of Carpentaria are the biggest you can find in Australia!
Measuring up to 26cm in length and 100g in weight, these juicy behemoths of the prawn underworld are truly king on the plate. Characteristic Tiger stripes, striking fluorescent purple tails and their sheer size leave you in awe as you open a box of Skull Island tiger prawns for the first time.
One of the best tasting crustaceans, especially eaten raw.
Caught in the deep waters of Western Australia and New Zealand, the sweet and tender texture makes it a memorable moment for all seafood loves.