Barramundi Coconut Curry with Fragrant Jasmine Rice
Our New Wild-Caught Barramundi Portions bring a premium touch to this fragrant coconut curry — gently simmered with aromatic spices, fresh herbs and a squeeze of lime. Light, flavourful...
Crispy Skin Barramundi with Roasted Vegetables & Fennel Salad
Our new Wild-Caught Skin-On Barramundi Portions are made for plates like this — golden, centre-cut fillets served with roasted seasonal vegetables and a fresh fennel and herb salad. Simply...
At Porte D’Mer, we work closely with chefs, distributors and operators every day – and we’re seeing five clear trends gaining momentum in 2026. These go well beyond flavour for flavour’s sake...
Blue Swimming Crab Meat Linguine with Lemon, Chilli & Herbs
Whether it’s a weekend lunch or the star of your summer entertaining, this Crab Linguine brings restaurant-quality flavour to your kitchen — all thanks to the premium sweetness and texture of our...
Porte D’Mer Makes Its Mark: A Bold New Force in Premium Seafood
Australia’s premium seafood sector has a new name on the rise — Porte D’Mer. Founded with a clear vision to raise the standard in retail and foodservice seafood, Porte D'Mer is quickly establishing...
The Story Behind Our Crumbed Australian Whiting Fillets
Every bite of our Australian Crumbed Whiting Fillets tells a bigger story — of legacy, sustainability, and local craftsmanship. At the heart of this product is our exclusive partnership...
