Our seafood is fresh and Australian!
Mostly from WA!
All items while stocks last.
In the live tanks: Nothing for now. We are waiting for the next seasonal items.
SOME ITEMS BELOW ARE NOT AVAILABLE AFTER 5:00 PM.
Updated August 18.
Tarni brand Shark Bay WA Whole Cooked Tiger-Prawns ($70 for 3kg) Click to expand.
Tiger Prawns are the epitome of Australian seafood excellence. Harvested from the clear, world-heritage waters of Shark Bay, these prawns arrive fully cooked and frozen to lock in their natural sweetness and firm texture. Ready to eat straight from the packet, they offer both convenience and premium flavour for home cooks and professionals alike. For seafood lovers seeking a taste of Western Australia’s coastal bounty, Tarni’s whole cooked tiger-prawns are a top choice.
Origin and Sustainability
These tiger-prawns come from the Shark Bay Prawn Trawl Fishery, a seasonally managed fishery operating south of Carnarvon in the North West of Australia. Wild-caught between March and September, they are harvested using demersal trawling techniques designed to maintain stock levels and minimise environmental impact. By choosing Tarni brand, consumers support a fishery recognised for responsible practices and the pristine quality of its marine ecosystem.
They boast a firm, succulent bite combined with a naturally sweet aftertaste. The cooking process on board immediately after harvest preserves their vibrant red-orange hue and distinctive striping. Unlike raw prawns, these ready-to-eat prawns eliminate the guesswork around doneness and retain a fresh-from-the-sea flavour. Whether chilled or gently reheated, they maintain their juicy texture and high-quality taste profile.
Serving Suggestions
Tarni tiger-prawns are remarkably versatile and pair beautifully with a range of cuisines:
Chilled seafood platters with lemon wedges, aioli or cocktail sauce
Tossed through pasta or stir-fried noodles with garlic, chilli and fresh herbs
Grilled briefly on a hot barbie for a smoky finish
Added to salads alongside avocado, cucumber and a citrus dressing
Folded into paella or seafood risotto for a splash of colour and flavour
Their whole-shell presentation also makes them an eye-catching centrepiece for buffets and share plates.
Handling and Storage
These prawns arrive frozen and should be stored at or below –18 °C until use. To defrost, transfer sealed packs to the refrigerator for 6–8 hours or submerge the bag in cold water for 20–30 minutes. Once thawed, consume within 24 hours and keep refrigerated at or below 4 °C. Avoid refreezing to preserve texture and ensure food safety. Proper handling guarantees the prawns maintain their pristine flavour and firm bite.
Purchasing Information
Tarni brand Shark Bay WA Whole Cooked Tiger-Prawns are available at select seafood retailers across Perth. For convenience and quality assurance, you can purchase them at:
Effie’s Gourmet Chicken & Fresh Fish Shop 184, Coventry Village 243–253 Walter Road West, Morley WA 6062 Phone: (08) 9375 1842
Open seven days a week, Effie’s offers hormone-free chicken alongside a curated selection of Western Australian seafood, making it a one-stop shop for your next barbecue or dinner party.
Quick WA-Inspired Tiger Prawn Ceviche
Ready in under 20 minutes, this fresh ceviche celebrates the sweet, firm bite of Tarni Shark Bay whole cooked tiger-prawns with a distinctly Western Australian twist.
Ingredients
500 g Tarni whole cooked tiger-prawns, shells removed and roughly chopped
3 WA limes, juiced (about ½ cup)
1 red chilli, finely sliced
½ small red onion, thinly sliced
1 ripe avocado, diced
1 large mango, peeled and diced
¼ cup fresh coriander leaves, roughly torn
Sea salt and freshly ground black pepper, to taste
Method
In a glass or ceramic bowl, combine lime juice, chilli slices and a pinch of sea salt.
Add the chopped prawns, toss gently to coat, then let sit for 5 minutes—juice “cooks” and firms the flesh.
Fold in red onion, avocado and mango. Season with salt and pepper, tasting as you go.
Finish with coriander leaves just before serving to keep them vibrant.
Serving Suggestions
Spoon onto crisp lettuce cups for an easy entrée.
Serve alongside grilled sourdough brushed with garlic oil.
Garnish with extra lime wedges and a drizzle of cold-pressed WA olive oil.
Wine Pairing Inspiration
Pair this ceviche with a crisp, mineral-driven Riesling from the Great Southern region. Its zesty acidity echoes the lime juice, while subtle florals balance the chilli heat—perfect harmony with your Tarni prawns.
Australian Whole Raw King, Tiger and Banana Prawns.
Shark Bay WA Clams.
Shark Bay WA Crabs. XXL
WA Cuttlefish.
NZ Fresh Kina. 150g
South Australian Whole Black Mussels.
Spring Bay VIC XL Organic Mussels.
Tasmanian Fresh Oysters in the half-shell. Sold in trays of one dozen.
Wild-Caught Australian Scallops. Sold by weight or per 1kg bag.
From the USA: Sea Scallops (roe off).
Shark Bay WA. XL Scallops in the half-shell.
WA Marinated Octopus.
Fresh WA Octopus
Fresh Wild-Caught WA Squid.
Fish Fillets, Cutlets and more.
Australian Green-Lip Abelone.
WA Amberjack Fillets. Skin on.
WA Baby Snapper Fillets.
NT Barramundi Fillets (skin on) and Cutlets.
WA Pink Snapper Fillets.
SA Sardine Fillets.
Australian Spanish Mackerel Cutlets.
WA Sweetlip Snapper Fillets.
Tasmanian Salmon Tail Fillets.
Fresh Whole Fish.
There are often 3 or 4 imported fish types not readily available in WA. We carry these in order to meet customer requests.
They are always labelled.
NT Barramundi. Click to expand.
Australia’s Iconic Catch
If you’ve ever spent time fishing up north or tucked into a classic Aussie pub meal, chances are you’ve met the mighty Barramundi. It’s one of Australia’s most iconic fish, and for good reason. With its buttery texture, mild flavour, and impressive size, Barramundi is a favourite from Darwin to Perth.
And the best part? You can grab fresh Northern Territory Barramundi right here at Effie’s Gourmet Chicken in Morley WA.
🇦🇺 A Bit of Aussie Culture
Barramundi isn’t just a fish—it’s part of the Australian story. It’s the star of fishing tales, the hero of pub menus, and a staple in kitchens across the country. It’s easy to cook, hard to mess up, and always delicious.
🌊 Where It Comes From
Barramundi is native to northern Australia and Southeast Asia, but the Northern Territory is especially famous for producing top-quality fish. These beauties thrive in both fresh and saltwater, cruising through rivers, estuaries, and coastal lagoons.
The NT’s warm tropical waters give Barramundi a unique quality:
-
Firm flesh
-
Clean flavour
-
Natural richness
And thanks to responsible sourcing, you’re getting a fish that’s tasty and sustainable.
🍽️ Taste & Texture
Barramundi is often called the “chicken of the sea”. Not because it tastes like chicken, but because it’s so versatile and loved by just about everyone.
-
Flesh: White, moist, and flaky
-
Flavour: Mild and clean
-
Nutrition: Rich in omega-3s, low in fat
Whether you’re a seasoned seafood lover or just dipping your toes in, Barramundi is a great place to start.
👩🍳 Cooking Ideas
Barramundi’s versatility means you can go simple or fancy, depending on your mood. Here are a few tried-and-true favourites:
-
Pan-Seared Fillets – Crispy skin, tender flesh. Season with salt and pepper and cook skin-side down in a hot pan.
-
Baked with Lemon and Dill – A classic combo that brings out the fish’s natural sweetness.
-
Barramundi Burgers – Mix flaked cooked fish with herbs and breadcrumbs, then pan-fry for a fresh twist.
-
Thai-Style Curry – Simmer fillets in coconut milk with red curry paste, lime, and fresh basil.
-
Barbecue Foil Packets – Wrap with garlic, butter, and a splash of white wine. Brilliant on the barbie!
🛒 Where to Buy
You don’t need to head to the Top End to enjoy NT Barramundi. At Effie’s Gourmet Chicken in Morley WA, we stock market-fresh Barramundi sourced straight from the Northern Territory.
It’s part of our commitment to offering more than just top-quality chicken, we’re proud to bring you the best of Australia’s seafood as well.
Our Barramundi is delivered fresh and handled with care, so you can trust you’re getting premium quality every time.
✅ Final Word
So next time you’re planning dinner, think beyond the usual. Pick up some Northern Territory Barramundi from Effie’s and treat yourself to a true taste of Australia.
Black Bream.
WA Cobbler.
WA Goldband Snapper.
Malaysian Golden Pomfret.
Malaysian Milkfish.
WA Pike.
Southwest WA Pink Snapper.
WA Red Emperor. Click to expand.
Red Emperor.
Let’s dive into the world of WA Red Emperor. One of the true gems of Western Australia’s seafood scene.
The WA Red Emperor is a striking fish, easily recognised by its vibrant red skin and firm, white flesh. Despite the name, it’s technically not a true emperor but rather a type of sea perch. That said, it’s still considered royalty on the plate thanks to its delicate flavour, large flakes, and versatility in the kitchen.
Red Emperor is found throughout northern Australian waters, especially off the coast of WA from Cape Naturaliste up through the Pilbara and Kimberley regions. It’s a demersal species, meaning it lives near the sea floor, and is typically caught using traps, trawls, or line fishing. It’s available year-round, though most of the commercial catch comes from WA’s North Coast Bioregion.
WA takes its fisheries seriously, and Red Emperor is no exception. It’s classified as a sustainable species, with healthy stock levels maintained through strict regulations. These rules help ensure the long-term health of the species and the marine ecosystem.
Commercially, Red Emperor is part of the Pilbara Trap Fishery, which has been assessed as sustainable by the Australian Conservation Foundation’s Sustainable Australian Seafood Assessment Program.
So, when you’re buying WA Red Emperor, you’re not just getting a delicious fish—you’re supporting responsible fishing practices too.
Red Emperor is a dream to cook with. Its moist, sweet flesh holds up beautifully to a range of cooking methods.
You can steam it whole with ginger and shallots, pan-fry fillets with a squeeze of lemon, or roast it with Asian spices for a show-stopping centrepiece.
The skin crisps up nicely, and the fillets stay juicy, making it a favourite for both home cooks and chefs.
If you’re after something simple, try grilling Red Emperor fillets with a touch of olive oil and sea salt.
Or, for a WA twist, pair it with native ingredients like lemon myrtle or wattleseed.
It’s also a great candidate for ceviche or sashimi if you’re feeling adventurous.
Now, here’s the good news for Perth locals: you can pick up fresh WA Red Emperor at Effie’s Gourmet Chicken and Fresh Australian Seafood, located at Coventry Village Markets, 243 Walter Rd West, Morley.
While they’re best known for their top-notch poultry, Effie’s also stocks a great selection of local seafood (including Red Emperor when it’s in season). It’s a great spot to grab quality ingredients and chat with folks who know their stuff.
WA Red Spot Emperor. Click to expand.
WA Red Spot Emperor: A Local Gem of the Sea
If you’re keen on exploring Western Australia’s seafood scene, the Red Spot Emperor is a cracking place to start. Known scientifically as Lethrinus lentjan, this tropical reef dweller is a favourite among fish lovers for its mild flavour, firm flesh, and versatility in the kitchen.
Red Spot Emperor is easy to spot; literally. It has a bright red blotch near its gill flap, which sets it apart from the other Emperors. With a pointed snout, big eyes, and thick lips, it’s a bit of a character in the fish world. It is one of the smaller Emperors, usually weighing between 400g and 800g, but can grow up to 1.8kg if it’s had a good run.
This fish is wild-caught off northern Australia, especially around coral reefs and sandy bottoms. In WA, it’s mostly landed in the Pilbara region through trawling and trap fisheries. The good news? It’s considered sustainable, with low risk to its population—so you can enjoy it guilt-free.
Cooking with Red Spot Emperor
This fish is a dream to cook. Its flesh is moist, firm, and flakes beautifully, making it ideal for just about any method—grilling, baking, steaming, frying, you name it. The flavour is mild and slightly sweet, so it pairs well with bold ingredients like chilli, garlic, ginger, and coconut milk.
Here are a few tasty ideas:
Grilled whole with lemongrass and lime
Pan-fried fillets with a soy-ginger glaze
Coconut curry with chunks of Emperor and fresh herbs
Fish kebabs for the barbie. Firm enough to hold together
The bones are great for stock too; so nothing goes to waste.
If you’re in Perth, Effie’s Gourmet Chicken in Morley is your go-to spot. They’re known for fresh, hormone-free chicken and market fresh WA seafood; including Red Spot Emperor when it’s in season. Located in Coventry Village, Effie’s is open seven days a week and offers a solid range of fish and poultry. Give them a ring or pop in early to snag the best catch of the day.
WA’s fisheries are some of the best managed in the world, and the Red Spot Emperor is no exception. It’s part of the North Coast Demersal Resource, which includes other tasty reef fish like Rankin Cod and Goldband Snapper. Thanks to careful monitoring and catch limits, stocks are healthy and fishing practices are responsible.
So when you pick up a Red Spot Emperor from Effie’s, you’re not just getting a delicious meal—you’re supporting local fishers and sustainable seafood.
WA Scad.
WA Silver Trevally. Click to expand.
Silver trevally, is a versatile and sought-after species found along the south-western coast of Australia. Celebrated for its firm, white flesh and mild, sweet flavour, it’s become a staple for seafood lovers seeking a reliable and delicious catch. Whether you’re a home cook or a professional chef, silver trevally’s adaptability to various cooking methods makes it a standout ingredient in any kitchen. You can even pick up fresh fillets at Effie’s Gourmet Chicken in Morley WA, where the fish arrives daily at peak freshness, ensuring you receive premium quality cuts with firm flesh and vibrant appearance..
Silver trevally belongs to the jack family (Carangidae) and is characterised by its silvery body, prominent lateral line and deeply forked tail. Adults typically grow to between 30 and 50 centimetres, although specimens up to 80 centimetres have been recorded in WA waters. They have a streamlined, laterally compressed body that allows swift, agile movements in the water, aiding both their hunting prowess and their elusiveness to anglers.
This species thrives in temperate inshore waters, frequenting rocky reefs, seagrass meadows and sandy bays from Shark Bay down to Wilsons Promontory. Juveniles often gather in large schools near estuary entrances, seeking shelter among submerged structures. As they mature, silver trevally may venture offshore, feeding on small fish, crustaceans and cephalopods. Their lifespan can reach up to 15 years, making them a stable indicator species for monitoring the health of coastal ecosystems.
In the kitchen, silver trevally shines with its firm texture and delicate flavour profile. The fillets hold together well under heat, making them perfect for grilling, pan-frying or baking. Their mild taste easily absorbs marinades and spices, so you can experiment with zesty citrus rubs, aromatic herbs or Asian-inspired sauces. Silver trevally also lends itself beautifully to sashimi or ceviche when served absolutely fresh, showcasing pure, oceanic flavours.
Cooking Methods
Grilling: Brush fillets with olive oil, season with salt and pepper, and char over medium-high heat for a smoky finish.
Pan-frying: Dust in flour or seasoned breadcrumbs, then fry in butter or oil until golden brown and crisp.
Steaming: Place fillets atop ginger and spring onion, steam gently to retain moisture and subtle flavour.
Ceviche: Marinate raw fillets in lime juice with chilli, coriander and red onion for a refreshing starter.
Sustainability and Fishing
In Western Australia, silver trevally is managed under strict state fisheries regulations to ensure long-term sustainability. Commercial and recreational quotas, size limits and closed seasons help prevent overfishing and maintain healthy populations. Scientific assessments indicate stable stocks, reflecting effective management by the Department of Primary Industries and Regional Development. By choosing locally sourced WA silver trevally, you’re supporting responsible fisheries and contributing to the conservation of marine environments.
Serving Suggestions
Silver trevally pairs exceptionally well with seasonal produce and aromatic accompaniments. Consider these ideas for a memorable meal:
Herb-crusted fillets served atop a bed of wilted spinach and cherry tomatoes.
Pan-fried portions drizzled with lemon-butter sauce and accompanied by roasted new potatoes.
Grilled fillets topped with salsa verde and served alongside charred zucchini ribbons.
Fish tacos with pickled cabbage, avocado slices and a squeeze of lime.
Whether you’re exploring new seafood dishes or simply seeking a reliable everyday fish, WA silver trevally delivers on both taste and versatility. Its firm, mild flesh adapts beautifully to an array of cooking styles, while sustainable fishing practices in Western Australia ensure you can enjoy it guilt-free. Drop by Effie’s Gourmet Chicken in Morley WA to experience the best of WA’s marine bounty and elevate your next culinary creation with fresh silver trevally.
WA Tailor.
WA Threadfin Bream.
Malaysian Tilapia. Click to expand.
Malaysian Tilapia.
Tilapia is one of the most widely farmed freshwater fish in Malaysia and serves as an affordable source of white fish protein for domestic consumption and export markets.
Aquaculture Development
Malaysia’s tilapia industry has expanded rapidly under strong government backing. The National Agro-food Policy and National Economic Transformation Programme have prioritized aquaculture investments, fostering broodstock development programs and hatchery improvements2. Average annual growth in aquaculture production reached 6.6% between 2002 and 2013, outpacing capture fisheries growth of 3.6% over the same period.
Production and Market Trends
In 2013, total food fish production in Malaysia was 1.78 million tonnes, with aquaculture contributing 308 000 tonnes.
Malaysia ranks among the top tilapia producers in Southeast Asia thanks to favorable climate, abundant water resources, and strategic location for export1.
Market outlook through 2031 remains positive, driven by tilapia’s affordability, growing middle-class demand, government support, and export opportunities.
Ongoing demand for affordable protein suggests tilapia will remain a popular choice, with sustainable farming practices key to meeting future consumption needs.
Top Recipes:
1. Pan-Seared Tilapia
Cook time: 15 minutes
Highlights: Lightly dusted fillets, pan-seared in olive oil and butter, finished with lemon juice, parsley, and thyme
Link: https://www.allrecipes.com/recipe/201934/pan-seared-tilapia/
2. Pan-Fried Tilapia with Creamy Lemon Sauce
Cook time: 25 minutes
Highlights: Crispy fillets topped with a garlic-infused cream sauce, brightened with lemon and parsley
Link: https://diethood.com/skillet-tilapia-with-creamy-lemon-sauce/
3. Garlic Butter Oven-Baked Tilapia
Cook time: 20 minutes
Highlights: Fillets bathed in a garlic-butter-lemon mix, seasoned with paprika, thyme, and oregano
Link: https://diethood.com/garlic-butter-oven-baked-tilapia/
4. Parmesan Broiled Tilapia
Cook time: 10 minutes
Highlights: Quick broiler method with a creamy parmesan-butter topping and fresh dill
Link: https://www.spendwithpennies.com/parmesan-broiled-tilapia/
5. Baked Tilapia with Dill Sauce
Cook time: 30 minutes
Highlights: Cajun-spiced fillets baked to flaky perfection, served with a tangy sour-cream dill sauce
Link: https://www.allrecipes.com/gallery/the-best-tilapia-recipes/
WA Torpedo Mackerel.
WA Yellowfin Whiting. Click to expand.
The Western Australian yellowfin whiting (Sillago schomburgkii) is a smelt-whiting living in the eastern Indian Ocean. In WA it occurs in two biological stocks. Northern (Gascoyne Coast) and southern (West and South Coast bioregions), with low connectivity between them, evidenced by different growth rates and size-at-age patterns.
They are found from Exmouth Gulf down to Albany in WA, and in two separate stocks in South Australia.
They are managed independently due to distinct growth and movement patterns.
All four stocks (two WA, two SA) are classified as sustainable by fishery assessments.
Yellowfin whiting inhabit shallow, protected inshore waters less than 10 m deep, such as tidal flats, sandbanks, seagrass beds, mangrove creeks and large estuaries like the Swan and Leschenault. They move with the tide—pushing into flats at high tide to forage and retreating to deeper channels at low tide.
Yellowfin whiting are highly regarded table fish with delicate white flesh. Anglers often rate their eating quality at four stars, and many keep only the largest specimens while releasing smaller ones to sustain the fishery.
Wine Pairings from WA Vineyards:
Sauvignon Blanc • Bright acidity and herbaceous notes cut through the whiting’s delicate flesh. • Try a Margaret River or Pemberton bottling for zesty citrus and green-pepper nuances.
Unoaked Chardonnay • Creamy mouthfeel complements the fish without overwhelming it. • Seek out Great Southern examples with subtle stone-fruit character.
Sparkling Semillon • Fine bubbles refresh the palate between bites. • Peel-Harvey producers often blend in a touch of Chardonnay for extra complexity.
Simple Citrus-Herb Baked Whiting
Ingredients
4 fillets yellowfin whiting
1 lemon (zest + juice)
2 tbsp olive oil
1 tsp chopped fresh thyme
1 tsp chopped fresh parsley
Sea salt & cracked pepper
Method
Preheat oven to 180 °C.
Whisk lemon zest, juice, oil, herbs, salt and pepper.
Arrange fillets in a single layer on a lined baking tray.
Spoon marinade over fish; let sit 10 minutes.
Bake 10–12 minutes until just opaque.
Serve with a simple green salad or grilled asparagus for a light summer meal.
Fish Heads, Tails and Fish Wings. Usually available.
From the early morning fish market to you.
(WHILE STOCKS LAST)
We will also fillet many of the whole fish we have in stock for you.
*Fish cleaning/filleting hours are 9:00 am – 5:00 pm daily. * Filleting/skinning free. No tiny fish like Sardines or Scaly are cleaned.
We do stock three imported fish types by requests from customers. On occasion, we also carry special types from NZ.
Fish “cleaning” (the removal of organs, heads, gills etc.) is not available for quite small fish such as Sardines, Bony Herring & Scaly for example.
Fish “washing” is carried out in accordance with the A&NZ Food Standards Code 4.2.1 ‘Primary Production and Processing Standard for Seafood’. It requires fish to be washed before filleting, skinning etc and for unprocessed fish to be washed before handing over to a customer.