From Ocean to Plate – SA Seafood Businesses Honoured
It’s been a tough year for the seafood industry — but the 2026 South Australian Seafood Awards made one thing clear… SA’s seafood industry is a powerhouse.
Held trackside at Morphettville (blue carpet and all), the night brought together the best in the business — from ocean to plate — celebrating the people who keep South Australia’s seafood industry not just afloat, but world-class.
With a record 75 submissions and a seriously high calibre field, the awards weren’t just about trophies. They were about resilience, pride and the kind of hard work most of us don’t see — early mornings, rough conditions, and a whole lot of passion for what comes out of our waters.
Port Lincoln Shines on the Seafood Scene
If there was one takeaway from the night, it was that Port Lincoln still is and always has been, the seafood capital.
Tunarama Festival took out Best Seafood Experience after making a massive comeback in 2026 and reminding everyone why it’s one of Australia’s most iconic regional events.
Then there’s The Fresh Fish Place, which claimed Best Fish & Chips.
Not your average takeaway — this is proper ocean-to-plate stuff, with seafood travelling just metres from processing to plate.
And behind the scenes, operations like Yumbah Aquaculture continue to quietly power the industry.
Taking out Large Primary Producer of the Year (and Health & Safety Champion), Yumbah is a serious player — growing abalone, oysters, mussels and kingfish across multiple sites, including Boston Bay and Arno Bay,
From Small Operators to Big Ideas
It wasn’t just the big names either.
Cape Calamari, run by Nathan Eatts out of Cape Jervis, picked up Small Primary Producer of the Year — proof that quality, sustainability and a good reputation still go a long way.
And Little Tin Co took out Small Business of the Year, doing something a bit different — reimagining canned seafood with premium, in-season produce, packed locally right here in SA.
The SARDI Oceanography Team was recognised for their work in helping understand fish stocks, spawning zones and sustainability so the industry has a future to fight for.
The People Who Make it Happen
Angel Oysters picked up both People Development and Environment Champion, showing how innovation and care for the environment can go hand in hand.
SiSea brought home Restaurant of the Year, serving up SA seafood in the heart of Adelaide Central Market.
And Coorong Wild Seafood took out Retail and Promotion, continuing to showcase the best from the Coorong and Lakes.
Jack Henderson of Henderson Seafoods was named Outstanding Achiever of the Year, representing a family deeply embedded in the industry — from tuna to cray to sardines.
A list of long-time contributors were also recognised for their service — including Brian Jefferies, Bart Butson, Craig Fletcher, Iain Evans and Adam Main.
The night wrapped up with Andrew Puglisi inducted into the SA Seafood Industry Hall of Fame.
The South Australian Seafood Industry Awards are a reminder that great seafood is only part of the story — behind every great dish are the livelihoods, ingenuity and people who have passion for what they do.
