Aquna is an aquaculture business that is paving the way for sustainability, producing the highest quality product of its kind on the market. Here is how they get it done.

Zac catches up with Aquna CEO, Ross Anderson.

More details at aquna.com

Recipes at fishingworld.com.au/seafood

Charly Pretet cooks everything outdoors, in the elements and over the fire. Hear how he can control this primitive, unpredictable and raw medium with the right attitude, techniques and equipment.

Josh Bollen is a spearo and passionate creator of food from wild to the plate.

www.instagram.com/josh.bollen

www.youtube.com/josh.bollen

Nautical Seafood supplies some of Australia’s finest restaurants with the highest quality seafood this country has to offer. Luke's methodology in harvesting, dispatching and caring for his catch raises the bar for seafood potential.

More info at nauticalwholesaleseafood.com.au and fishingworld.com.au

Bosley McGee is the senior butcher at Sydney's iconic Fish Butchery with a passion for fishing and a thirst for innovation with a filleting knife.

Todd Richardson is a chef, fisho, and regenerative farmer from the North Coast of NSW with an obsession for food that he has raised, cared, caught or nurtured himself.

More details at https://fishingworld.com.au/seafood/chef-2-farmer/

Dan and Rachel Weeks are the owners of Little Tin Co, an Australian business offering locally sourced, produced and sustainably caught seafood in cans.

Read the full story and recipes at https://fishingworld.com.au/seafood/canning-fish-with-the-little-tin-co/

More aboyt Little Tin Co. here https://www.littletinco.com.au/

Disclaimer: The information provided here is general and provided only as education and entertainment. Fishing World, On The Sauce and Little Tin Co. recommends users exercise caution and use their own skill and care with respect to practices carried out on this website and podcast. This website and podcast is not a substitute for independent and professional food handling practice and advice. Users should obtain their own professional advice.   

Fishing World, On the Sauce and Little Tin Co. is not liable for any injury, loss or death resulting from information provided here.

Following on from Ryan Doyle in Episode 3, this week Zac catches up with Doyles' head chef Adam Bryce to chat about fish processing what goes down in the kitchen.

Ryan Doyle is a highly experienced fisho and restauranteur with a wealth of knowledge around catching and cooking "less desirable" fish such as Aussie salmon.

John Ralley is a talented chef, fisho, hunter and advocate for self sufficiency and sustainable sourcing of food.