Our Fish
Exceptional Ingredients for Inspired Culinary Creations
At Rocky Point Aquaculture, we cultivate more than just fish, we nurture premium-quality ingredients that serve as the foundation for culinary innovation. Our commitment to sustainable practices ensures that each species we offer is not only environmentally responsible but also of the highest quality, ready to be transformed into extraordinary dishes.
Queensland Giant Grouper
The Queensland Giant Grouper (Epinephelus lanceolatus) stands as one of the largest reef-dwelling fish globally, reaching impressive sizes that make it a standout choice for chefs seeking a commanding presence on the plate. Its flesh is firm yet tender, offering a mild, slightly sweet flavour that adapts seamlessly to various cooking methods. Whether grilled, roasted, or prepared as sashimi, this groper provides a versatile canvas for culinary artistry.
The Majestic Centrepiece
Cobia
Cobia (Rachycentron canadum) is celebrated for its firm texture and rich, buttery flavour, making it a favourite among chefs for its adaptability. Its high-fat content ensures moistness and depth of flavour, whether grilled, seared, or served raw. Cobia's versatility allows it to absorb and complement a wide range of flavours, making it an ideal choice for innovative dishes that delight the palate.
The Versatile Delight
Blue Speckled Grouper
The Blue Speckled Grouper (Epinephelus cyanopodus) captivates with its striking appearance and delicate flavour profile. Its flesh is moist and tender, offering a subtle sweetness that shines in both raw and cooked preparations. Whether featured in a ceviche, lightly grilled, or pan-seared, this grouper adds both visual appeal and refined taste to any dish, inviting chefs to explore its creative potential.
The Vibrant Choice
Rocky Point on the Menu:How Chefs Use Our Grouper and Cobia
Cobia Smoked Liver Pate
Cobia smoked bacon, kelp and mushroom on toast
Grouper bone flour biscuit by the famous no-waste chef Ben Devlin at his Pipit restaurant
Penfolds Shiraz, maitake, peppercorn sauce Cobia by Michelin-star Chef Clare Smyth
Shaw & Smith's take on our Cobia
JW Marriott Gold Coast Resort's Grouper Dish at the Citrique Restaurant
Perspective Dining's Noisette of grouper, com donut, trout butter dressing, cured pig cheek lardons, ginger stem, seaweed, caviar.
Sour orange curry of grouper by Short Grain by Martin Boetz
Cobia, cultured cream and garlic chive by Chef Kyle Bradley
We welcome chefs and hospitality professionals to visit our Gold Coast farm and see how our Cobia and Grouper are raised. Learn more about our sustainable practices and experience the care behind every fish.