North Queensland Cobia
Pacific Reef is the only producer of the award winning North Queensland Cobia. Our fish are sold exclusively to some of the best restaurants and caterers in the country.
Cobia is a high yielding fish, the flesh can be sliced for raw preparations or cooked in steam, roasted, pan fried, wok fried or grilled. The flesh retains moisture when cooked, making it a succulent, rich and tolerant fish in both restaurant and catering uses.
Only Pacific Reef North Queensland Cobia comes whole, the liver is a rare delicacy which should also be used.
Look for our traceable gill tags to ensure your fish is a Pacific Reef North Queensland Cobia.
For more information on Award Winning North Queensland Cobia please contact our sales and marketing agent, Fishtales – thefishtale.com.au.
Black Tiger Prawns
We supply both cooked and green (raw) prawns.
Our harvest season means we can supply fresh prawns to market within days of harvest from Christmas through to June
We also supply frozen product to markets all year round.
Pacific Reef Fisheries Black Tiger Prawns are recognised as a delicacy with their firm flesh and fresh succulent taste.
According to research conducted by nutritionist Dr. Rosemary Stanton PhD APD, prawns are:
- an excellent source of protein
- low in saturated fats
- a great way to get iron, zinc and Vitamin E
- a good source of omega 3 fatty acids
Prawns (per 100g)
How does that compare to other meats?
|kJ||Protein (g)||Fat (g)||Omega 3s (mg)|
Prawns & cholesterol – A serving of 100 grams of prawns grown in Australia will provide approximately 130mg cholesterol or about one-eighth of your normal cholesterol production.
When eating prawns, your body should reduce the amount of cholesterol it makes. Evidence suggests that a higher proportion of the cholesterol in prawns is HDL (good) than LDL (bad) cholesterol.
It is more important to reduce the saturated fat in your diet than to worry about foods containing ready-made cholesterol.
Prawns have virtually no saturated fat so as long as you have them grilled, barbequed, steamed or cooked with a good unsaturated fat like olive oil they should not cause any problems.
Selecting Quality Prawns
- Prawns should always look firm-shelled with a glossy colour.
- Pacific Reef Tiger Prawns have a majestic red colour.
- They should feel clean – not slimy or gritty.
- You should experience a pleasant fresh sea smell.
- When selecting fresh prawns, the best time to eat them is when you buy them within 24 hours.
- Remove wrapping paper before storing in the refrigerator.
- Drain excess moisture and store in a covered container for best results.
Please click here to view Recipes.