Di and I recently experienced a wonderful culinary Tasmanian Wild Seafood Adventure on their catamaran “Cuttlefish”. We were warmly welcomed onboard by the skipper and crew at Elizabeth Street Pier. Heading out we enjoyed beautiful vistas of the waterfront and Battery Point.
After the usual safety briefing guests were offered a beautifully presented fruit, cheese and smoked salmon platter and welcome hot beverages as we headed down the Derwent towards Bull Bay at Bruny Island, the crew pointing out places of interest along the banks of the river.
While underway guests were invited to the cooking station at the back of the vessel where they were introduced to live sea urchins, abalone, and oysters. Guests were given the opportunity to try shucking for themselves, an offer eagerly accepted by several guests. The captain and crew informed us on the wide variety of Tasmanian seafood available and fishing practices within the State, including fish farming. Abalone was prepared sashimi style and cooked in two variants. Oysters were served in their natural state and prepared with ginger and soy sauce and Kilpatrick style. Guests also enjoyed sea urchin eggs freshly extracted from their shells. Drinks were served which included a great range of Tasmanian wines, sparkling wines and soft beverages. Fine Tasmanian spirits were also available for purchase. Guests were invited to the bridge from where there was an even better view of the river and surrounds.
On arrival at Bull Bay a crewmember entered the water via a hooker system and harvested sea urchin and periwinkles. An array of oysters was served up as the sea urchin and periwinkles were prepared in different styles. At this point we were introduced to a large and lively crayfish (rock lobster). A beautiful fresh Atlantic salmon was skillfully filleted before our eyes and prepared in sashimi style and presented in a variety of different ways. While we were enjoying the salmon the crayfish was being prepared and then served, also beautifully presented to the delight of guests. In all, guests were treated to an abundance of the renowned Tasmanian seafood delights paired with fine Tasmanian beverages and attended to by an extremely knowledgeable, friendly and attentive crew. We also observed that the company and crew take biosecurity very seriously and has strict waste seafood protocols in place.
Inside the roomy cabin of the Cuttlefish the seating is very comfortable. A large wall mounted TV screen allows guests to view the “on deck” food preparation in the cooking area at the rear of the vessel for those who wish to stay indoors. A very welcome facility is the provision of two conventional toilets with ensuite facilities.
The adventure was a 4 ½ hour wild seafood feast and sightseeing experience, exceeding our expectations and one we cannot recommend highly enough. Home - Tasmanian Wild Seafood Adventures
Our video representation may be viewed on this link https://youtu.be/X-Epjgr9l-4 and on the Oceana B&B YouTube channel.