About Us

 

Michael’s Seafood is your premium seafood specialists with a focus on sustainability and exceeding customer expectations for over twelve years. This passionate team of experts from all ages carries Michael’s ethos of high quality, consistent and authentic business practices. 

 

Our Offering

Whether you’re a fine dining restaurant or have a finesse for dining at home, Michael’s Seafood has everything you need for a superior seafood experience.

Our Team

Michael is incredibly proud of his team at Michael’s Seafood and ensures to look after his staff through a good work/life balance and fair wages. He wants everyone to feel comfortable and empowered when at work. 

“We count on their quality and their pride. We depend on their individual skills. So we want to make sure they are well looked after. It’s quality assurance”.

 
 

  • Supplying from Evans to Brisbane, and everything in-between, many Gold Coast restaurants boast this bespoke and high end seafood. Byron Bay and Ballina are lucky to have Michael’s Seafood just around the corner and locals of the Northern Rivers can enjoy delicious fresh seafood in their home with retail orders available Monday to Friday for pick up and some limited deliveries.

  • Leading in sustainable methods, Michael’s Seafood focuses on line catching and utilises the Japanese humane killing practice of Ike Jime (pronounced Iki Jimi) which is scientifically proven to reduce the stress on the fish, whilst maximising the consuming quality of the flesh.

  • Michael is incredibly proud of his team at Michael’s Seafood and ensures to look after his staff through a good work/life balance and fair wages. He wants everyone to feel comfortable and empowered when at work. 

The physical process of processing oysters is quite percussive on the body, and to learn it can take time. So once trained up, it’s important to make sure his staff are happy and stay on for years with minimal staff turnover.

 

Did you know?

Michael’s Seafood is a leader in sustainable methods. They focus on line catching and utilise the Japanese humane killing practice of Ike Jime (pronounced Iki Jimi) which is scientifically proven to reduce the stress on the fish, whilst maximising the consuming quality of the flesh.