Pantacchini’s Wholesale Seafood Preparation Facility
Special care and attention is taken by the whole Pantacchini’s team to ensure products are packed and delivered to the customers in excellent condition.
All fresh orders are filleted to order and cut products are vacuum packed to ensure an extended shelf life and minimize cross-contamination. All bags are labeled to customer specifications for presentation and customer convenience.
Fresh fish is delivered to Pantacchini’s throughout the week from local boats, and we also source fresh seafood from and around Australia. Temperature control is essential and all product received into and dispatched from Pantacchini’s is temperature checked at random. We adhere to a Tier 3 food safety program, the highest classification of food safety accreditation available and are audited quarterly. Additionally product coming from down south is randomly temperature logged, with a data logger included with the shipment to record the temperature during shipment.
We deliver to our customers either direct or through transport companies 6 days per week. Orders are generally received overnight for shipment the following day, and are processed and packed that morning to ensure the freshest products are delivered to our customers. We understand that each venue is different and everyone has individual needs for their fresh seafood, therefore we try to accommodate these requirements into the service we provide.
Our oyster room, officially opened by popular celebrity chef Neil Perry is a dedicated area where oysters are opened as per customer orders. Delivered live twice per week, the oysters are kept live, in the best possible condition ready to be opened. Our experienced shuckers, in peak season will open around 4000-5000 dozen oysters per week, all to be delivered freshly shucked to our customers. Whenever oysters are purchased from us, we provide our customers with detailed information to ensure full traceability back to the approved growing site. Each growing area is under a strict quality assurance program with very specific quality assessment guidelines in place to guarantee that international health standards are met. All oyster orders are labeled with the growing area and lease number.
The filleting room, designed to accommodate large quantities of product daily, will scale, gut or fillet tonnes of fish per week.
The smokehouse produces smoked product which is sought after around Australia, and is one of the only facilities that smokes product in the traditional way. Our top grade of smoked salmon is sliced by hand and all product is expertly prepared by experienced qualified chefs to ensure A-Grade quality every time.
Our new extension incorporates a designated packing area, where customer orders are packed ready for delivery. Dispatching around Australia and the Torres Strait, it is imperative that orders remain fresh and ‘ice cold’ on delivery, so to ensure this all orders are packaged to airline standards.
Please feel free to contact us should you wish to tour our facility.