Whole $28, scaled and gutted $32, fillets skin on $52 a kilo. Line-caught off the Abrolhos, iced on the boat, pin-boned on the bench while you wait.
South Mole Seafood · Fremantle
Fremantle fish market and restaurant supply — off the boats, onto the ice, delivered across the metro.
Abrolhos snapper, Shark Bay whiting, Exmouth prawns, scallops and western rock lobster, filleted to your order at the harbour and boxed on ice the morning it goes out. The Catch Board prices the species, the cut, the weight and the delivery to the whole dollar before you send a thing.
On the harbour since 1994
HACCP-based food safety program
Metro delivery $25 · free over $240
Off the boats, onto the ice, out the door.Open seven days beside the Fishing Boat Harbour.
The Catch Board
Priced per kilo · GST inclusive$288
The Catch Board needs JavaScript — call (08) 9000 0372 and we'll price the order over the phone.
Species named to the Australian Fish Names Standard
Prep cut on the bench while you wait
Weight 1–15 kg, whole kilos
Delivery
How the order is priced: the rate is per kilo for the species and the cut, and it multiplies the actual kilos. From five kilos every rate drops $4 a kilo — the restaurant rate. Delivery sits outside the fish subtotal: counter pickup is free, metro delivery is $25 and free once the fish alone reaches $240, and it starts at a $120 fish subtotal. Regional freight is quoted by the run, never guessed on the page.
Off the board
What's on the ice, and what it costs a kilo
GST inclusive, per kilo, whole kilos. The floors below are the Catch Board's cheapest outputs — the plainest cut, one kilo, picked up at the counter.
Whole $34, scaled and gutted $38, skinless fillets $58 a kilo. Small, sweet and the pub counter's standard — in every second morning.
Green shell-on $45, cooked $48, peeled green $68 a kilo. Frozen at sea on the boat within the hour, thawed here the day they go out.
In the half shell $58, roe-on meat $72, roe-off meat $84 a kilo. Shucked to your order — tell us which way the chef wants them.
Whole raw $95, whole cooked $105, halved and cleaned $115 a kilo. Fremantle boats, in season and weather permitting — we'll tell you the boat day.
Five kilos or more of any species and any cut drops $4 a kilo — no account, no paperwork, no minimum spend. It shows on the board before you order.
Boxed on ice and on the road by 6am for the lunch service, Freo to the CBD and out to Victoria Park. Minimum $120 of fish; free once the fish reaches $240.
Bunbury, Margaret River and Geraldton go on the overnight run in foam with gel ice. The freight is quoted by the run — it depends on the carrier and the day, so we never guess it here.
We price what's on the ice today: the rates above are what the board charges, and the board is what the counter charges. If the boats don't run we call you before we substitute, and nothing is charged until it's boxed.
- On the harbour since 1994
- ABN 00 000 000 372
- Food business registration FB0000
- HACCP-based food safety program, cold chain logged
- Named to the Australian Fish Names Standard
- Public liability $20M
From the kitchens and the queue
Orders that went out on ice
Six kilos of snapper fillets every Friday, skin on, pin-boned, in Leederville before the section list is written. The week the swell shut the fleet down they rang me on Wednesday instead of sending me something else.Nadia R. · Leederville · head chef, 60 covers
Whiting fillets on the bench by seven, five days a week, and the box is still cold when it lands. We put the rate in the specials board and it hasn't argued with the invoice once.Dec H. · North Fremantle · pub kitchen
Ordered eight kilos of green prawns for Christmas Eve and got the restaurant rate without asking for it. Picked them up at the counter, packed on ice, and they were still perfect at lunch the next day.The Petrakis family · Applecross · Christmas order
Reviews are demonstration copy — this is a fictional business.
Where the box goes
One counter on the harbour, a van out at six every morning
Metro restaurant delivery is $25 and free once the fish reaches $240, with a $120 minimum on the fish. The van runs Fremantle north to Claremont and Subiaco, into the CBD and Leederville, then back through Victoria Park and Applecross — boxed on ice, on the road by 6am, in the kitchen before service.
- North Fremantle
- Cottesloe
- Claremont
- Subiaco
- Perth CBD
- Leederville
- Victoria Park
- Applecross
Beyond the metro: Bunbury, Margaret River and Geraldton go out on the overnight freight run in foam with gel ice. The freight itself is quoted by the run — tell us the town and the day and we'll price the carrier, not a guess.
Send the order
Tell us the species, the cut and the day
The Catch Board's order comes across with the form. We check it against what's landing, confirm the weight on the scale, and ring you before anything is cut if the boats have changed the story.
We'd ring you back within the hour, 6am to 4pm seven days — or call (08) 9000 0372 now if it's for tonight's service.
Asked across the counter
What people want to know before they order
How fresh is it, really?
Landed and iced, and we'll tell you the boat day when you ask — that's the honest answer, not "fresh today" on a sign. Snapper comes down from the Abrolhos, whiting is in from Shark Bay every second morning, and the Exmouth prawns are frozen at sea on the boat within the hour of coming up, which is why they beat most "fresh" prawns on a counter. Everything on the ice is dated on the tray and the cold chain is logged from the boat to your box.
Can I order a specific size?
Yes — tell us the plate size and we'll cut to it. Chefs usually give us a portion weight (180 g snapper portions off a 6 kg order, say) and we fillet and cut to that on the bench; households usually give us a number of people. Put it in the order notes and we'll confirm on the phone before a knife goes near it.
What if the boats don't run?
We call you before we substitute. Weather shuts the fleet down a few times a winter and there is no honest way to promise around it — so we ring, tell you what did land, and you decide. Nothing is charged until it's boxed, and we never quietly swap a species for a cheaper one.
Do you fillet to order?
That's what the prep chip on the Catch Board is: whole, scaled and gutted, or filleted — and the price changes with it, because the yield does. A whole snapper loses roughly half its weight through the fillet, which is why fillets are $52 a kilo against $28 whole. Prawns go green shell-on, cooked or peeled; scallops in the half shell, roe on or roe off.
Do you deliver to Mandurah or down south?
Not on the metro van — that run stops at Applecross and Victoria Park. Anywhere past the metro goes on the overnight regional freight run in foam with gel ice, to Bunbury, Margaret River, Geraldton and the towns between. The freight is quoted by the run because it depends on the carrier and the day, so the board prints the fish subtotal plus "freight quoted" rather than inventing a number.
What's the restaurant rate, and do I need an account?
Five kilos or more of any one species and cut, and every rate drops $4 a kilo. No account, no application, no minimum spend across the year — the board applies it the moment the weight hits five, and it shows the saving on the ticket. Metro delivery has a $120 minimum on the fish and goes free once the fish alone reaches $240; the delivery fee never counts towards either line.
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