Perfectly Wild, KIN Seafood

Port Lincoln tuna farmers open Australia’s first dedicated Southern Bluefin Tuna retail store

In a significant collaboration, three prominent tuna farmers from Port Lincoln have joined forces to introduce KIN Seafood. This pioneering venture marks the opening of Australia's inaugural retail store exclusively dedicated to offering premium Southern Bluefin Tuna. Sourced from the immaculate and environmentally rich waters of the Southern Ocean, KIN Seafood offers a selection of premium Southern Bluefin Tuna from the cold, clean, green and pristine waters of the Southern Ocean.

Located in Burnside Village, KIN Seafood has set its sights on broader horizons. With aspirations to expand beyond its current location, KIN Seafood envisions bringing its distinctive model to the culinary epicentres of the world.

KIN Seafood offers a range of superpremium Southern Bluefin Tuna cuts, including Akami, Chutoro, and Otoro. Alongside these traditional cuts, they also feature contemporary products like cured tuna heart and mojama—a tuna-derived prosciutto highly regarded by European foodies. KIN Seafood's approach focuses on utilising the whole fish and minimising waste.

KIN Seafood owes its inception to the visionary minds of Simoan Hayman and Craig Hughes from Blaslov Fishing, Lukina Lukin and Michael van Doorn from Dinko Tuna, and Marcus Stehr and Kylie Petherick from the Stehr Group. This dynamic group of tuna farmers represents a new wave in the industry, driven by their commitment to revitalising and securing its future. They aim to bring a fresh energy to the tuna industry for the long haul.

KIN Director Simoan Hayman said they’re delighted to make the highestgrade Australian-caught Southern Bluefin Tuna, the most prestigious and luxurious fish money can buy, available to local consumers in a dedicated store for the first-time.

“We’re aiming to create a unique experience for our customers when they visit our store, through beautifully presented products, informed and educated staff, and premium seafood that simply cannot be purchased anywhere else in Australia," says Simoan.

“Australian-caught Southern Bluefin Tuna is a super-premium seafood experience recognised around the world for its pure taste and texture. Its natural purity is born from the environmental attributes of its source – the cold, clean, green and pristine waters of the Southern Ocean – the same waters that yield world class Southern Rock Lobster, Abalone, Prawns and Oysters.

Southern Bluefin Tuna isn’t only melt-in-your-mouthdelicious but has significant health benefits that have been well researched. It’s a fantastic source of omega 3 fatty acids (‘good fats’), B complex vitamins, potassium, iodine, and magnesium, zinc, vitamin C and selenium.

KIN is the next chapter in the success story of the Southern Bluefin Tuna industry in Australia which was pioneered by the Port Lincoln fishing industry. From humble beginnings, the Southern Bluefin Tuna industry is now the single most valuable sector of South Australia’s aquaculture industry.

RECIPE: Tuna Ceviche

Ingredients

• 400g tuna loin, 1cm dice

• 60g wild asian rice (puffed in hot oil)

• 2 green apples peeled and diced into 1cm cubes

• 100g edamame beans, blanched and refreshed

• 1 tbsp black sesame seeds

• 1 cup purple shiso leaves

Miso dressing ingredients

• 50g white miso paste

• 50ml grapeseed oil

• 50ml lime juice

AVOCADO PUREE INGREDIENTS

• 3 avocados

• 1 tsp wasabi paste

• 1 lime juiced

• 50ml sugar syrup

Method

1. To assemble, place tuna in a bowl and add diced apple, edamame beans, sesame seeds, miso dressing and leave for 4-5 minutes. Evenly distribute the mix across the 4 bowls or 1 platter if you wish to share as part of a banquet.

2. With the piping bag squeeze 4-5 dots of avocado on each bowl. Sprinkle puffed wild rice and shiso leaves to finish the dish.

Miso Dressing Method:

Combine ingredients in a small bowl with a fork until incorporated and set aside.

Avocado Puree Method:

Put all ingredients into a food processor and blend until smooth. Place into a small piping bag ready to serve.

KIN Burnside Village Store 60/447 Portrush Rd, Glenside kinseafood.com.au

@kinseafood