The cold, clean waters of the Great Southern Ocean are home to some of the finest shellfish in the world, Kinkawooka shellfish grow and harvest premium shellfish to the highest standards of environmental
sustainability and culinary quality.
It is the unique growing environment combined with Kinkawooka Shellfish’s professional farm management practices, that produces the Boston Bay Mussel which can be characterised by its sweet flavour and soft, rich texture.
Kinkawooka Spencer Gulf King Prawns are wild caught, harvested from the waters of Spencer Gulf, on the West Coast of South Australia.
Kinkawooka Shellfish Coffin Bay Oysters are grown using the rack and cage method which results in the incredible consistency of shape, size and meat content. The growing area, LongNose Point has a unique aspect at the mouth of Coffin and is flushed twice daily with the oceanic waters. They have the distinctive Coffin Bay salinity but a sweet, rich flavour also. The Clean deep cupped shell is the result of the constant tidal action which results in the smooth, heavy shell, which allows for a consistent high quality meat. Sold, live only, the Kinkawooka Shellfish Coffin Bay Oyster is pick of the crop!
Kinkawooka’s wild Coffin Bay Clams (Vongoli) are hand raked from the pristine waters of Port Douglas in Coffin Bay on the West Coast of South Australia.
Purged in seawater to remove any sand they are ready to cook. The Coffin Bay Clam has a delicate flesh and a rich sweet flavour.