Hervey Bay scallops are highly prized by chefs for their sweet flavour and delicate white flesh.When Serge Dansereau, famed for his use of Australian regional produce was asked to name his top Queensland product recently - you guessed it - he named the Hervey Bay scallop!
However, Hervey Bay has so much more to offer.
This pristine environment where tropical and temperate waters meet produces an abundant and diverse range of sustainable wild caught seafood.
Here is just some of what is available right now -
Scallops, Bugs and Calamari: peak season from November to March.
Prawns: Hervey Bay has a wide range including King prawns, caught in depths of up to 200m, east of Fraser Island and northward to Swains Reef. Tiger and Banana prawns are caught in closer in-shore waters.
Crabs: Blue Swimmer and Spanner crabs are in season now.
Fish: Whiting and Spotty Mackerel are a favourite fish at this time of year.
The Hervey Bay seafood festival and Queensland scallop aquaculture feature in Episode 2 of Off the Eaten Track on Channel 7 at 7pm this Saturday, 11 December.
Visit www.queenslandholidays.com.au/eat
To learn more about Queensland seafood visit http://www.queenslandcatch.com.au/
To learn more about Hervey Bay seafood visit http://www.herveybayseafoodfestival.com.au/
To plan a visit to Hervey Bay visit http://www.frasercoastholidays.info/
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