Coorong Wild Seafood is still catching beautiful, healthy fish. But algal bloom fear has gutted demand and scared off consumers.
The devastating algal bloom off South Australia’s coast has crippled marine life in the gulfs and scared customers away from even the safest seafood. While some waters are struggling, the Coorong remains largely untouched. Despite that, orders for Coorong Mullet have vanished.
“We had one customer cancel their 30 kilo weekly order. They just couldn’t sell it,” says Tracy Hill, who runs the Meningie-based business with her husband Glen.
“We’re down 40 percent on our usual winter slowdown. That’s not just seasonal. That’s fear.”
The Coorong’s salinity and unique marine environment have shielded it from the worst of the bloom. But for small operators like Tracy and Glen, public perception hits harder than the tide.
Their story began over three decades ago, when Glen returned from market frustrated by the price he was offered for his catch.
“We got 30 cents a kilo, then saw the same fish filleted and sold for $14.99,” Tracy recalls.
“Someone was making money. And it wasn’t us.”
So they began filleting their own fish. Word spread and the orders grew. Tracy left her banking job and together, they built a business known for its clean, expertly filleted Coorong Mullet.
Their fish has always had loyal fans.
“People told us it lasted longer than other fish and had no bones,” Tracy says.
But even that reputation can’t compete with the fear sparked by a toxic bloom, even one that hasn’t touched their part of the coast.
To weather the storm, the Tracy and Glen are leaning into the one part of the business that is still growing. Their intimate tourism experiences give visitors a taste of life on the Coorong, with tastings, factory tours, and even small lunches and dinners.
“With one of our on water tours we take people out in small groups. Glen talks about the water systems and the ecology. Then we walk with our guests to the sandhills for morning tea. It’s peaceful, remote, and really personal.”
Tracy also cooks for guests, using fish caught just across the road from their home.
“We serve mullet, sometimes carp. People try it and they’re shocked at how good it is.”
They even offer hands-on filleting lessons.
And now, with the State Government’s Coast is Calling tourism voucher program, locals have one more reason to book. Their three-hour “Love the Coorong” innovative and educational tour includes morning tea.
She hopes more people will come see the Coorong for themselves.
“We love showing people the truth. Our fish is safe. Our waters are clean. And the Coorong is just magic.”
Coorong Wild Seafood
Where: 476A Seven Mile Road, Meningie
For more information, click here.
COAST IS CALLING VOUCHERS
For more information, click here.
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