Port Lincoln tuna families join forces in push for local sales
Three of Port Lincoln’s prominent tuna fishing families have joined forces in a bid to boost local sales amid declining exports.
Business
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Three of Port Lincoln’s prominent tuna fishing families will offer their premium seafood direct to consumers for the first time in a new joint venture aimed at boosting domestic sales.
KIN Premium Australian Seafood was officially launched last week with the opening of a new concept store at Burnside Village.
Premium cuts of southern bluefin tuna, including akami, chutoro and otoro, which were previously the domain of specialist chefs, will be sold by KIN from the new outlet.
Other tuna products such as cured tuna heart – used to shave over pasta or flavour sauces – and mojama – a tuna-derived prosciutto – are also in the range, and form part of an approach to using the whole fish and minimising waste.
KIN is the brainchild of Blaslov Fishing’s Simoan Hayman and Craig Hughes, Dinko Tuna’s Lukina Lukin and Michael van Doorn, and Stehr Group’s Marcus Stehr and Kylie Petherick.
The new generation of tuna farmers hopes the new business model will help re-energise the local industry following significant disruption to global premium seafood markets caused by COVID-19.
Historically, most of Port Lincoln’s annual southern bluefin tuna catch is exported to Japan as whole fish – both fresh or frozen.
But declining consumption during COVID-19 and a rising volume of fish exported out of Europe have put pressure on the local industry, Ms Hayman said.
“We’ve had to adapt to the world-changing event and we’ve had to create an opportunity to get together with the same vision,” she said.
“The decline in the market price for southern bluefin tuna has forced us to look in all directions and be open to change. For the future of the industry here in Port Lincoln we must have diversification and not rely entirely on one market.”
The new venture brings together three of Port Lincoln’s seven major tuna companies, which have traditionally operated in a highly competitive and protective environment. But that’s about to change.
In addition to their plans to target the domestic tuna market, the three companies are also looking to cut operational costs by sharing resources.
Stehr Group’s spotter plane will be shared under a new arrangement to work more closely together, while the three companies are also operating at an amalgamated lease site off Port Lincoln near Boston Island.
With the new Burnside outlet and a sales strategy targeting the domestic market, Ms Hayman said KIN was aiming to “break new ground” in the way southern bluefin tuna is marketed, sold and eaten in Australia.
“We’re aiming to create a unique experience for our customers when they visit our store, through beautifully presented products, informed and educated staff, and premium seafood that simply cannot be purchased anywhere else in Australia,” she said.
“But this is not just about opening up a shop.
“We’re also looking to sell KIN products to wholesalers on the east coast, and into America as well.
“And eventually we’re looking at taking some of our products into supermarkets.”
KIN’s products are currently sold in Angelakis Bros seafood stores, and the new concept outlet is incorporated in the new Angelakis store at Burnside Village.
In the longer term, the company plans to expand the concept store model interstate and to global food capitals including London, Paris, Barcelona, New York and Dubai.
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