De­liv­er­ing it fresh for less money

Whitsunday Times - - ADVERTISING FEATURE -

FOR most of his life the owner of Whit­sun­day Butch­ers and Seafood, Paul Kirk, has been deal­ing with seafood.

And now he is proud to an­nounce seafood from his Tor­res Strait-based trawler is now avail­able.

For the cus­tomers of the Whit­sun­day Plaza-based shop this means the sale of fresh seafood di­rect to the pub­lic.

Cut­ting out the mid­dle man, Paul and the team at Whit­sun­day Butch­ers and Seafood can of­fer fresh, low cost treats from the Tor­res Strait.

“We are sell­ing prawns at the moment for $11.90 a kilo. They are an en­deav­our prawn and are a smaller but a sweeter prawn,” he said.

“We used to sell them for $17.90 a kilo. When you have a sav­ing like that prawns are no longer a week­end treat and you can af­ford to eat them a cou­ple of times a week.

“Its only costs you $6 for half a kilo.”

Paul said ev­ery two weeks the ves­sel off loads to a mother ship which de­liv­ers fresh prawns, scal­lops, squid, sand crabs and oc­to­pus di­rect to the Whit­sun­days.

Whit­sun­day Butch­ers and Seafood is a one-stop-shop for both qual­ity cuts of lamb, beef and pork as well as seafood. The meat sold is al­ways full body meat and is bro­ken down into prime qual­ity cuts on site.

Paul was born and bred in Bowen be­fore re­lo­cat­ing to Air­lie Beach five years ago.

On the side he is a pro­fes­sional crab­ber who re­ally knows his seafood and is mo­ti­vated by a passion for de­liv­er­ing fresh seafood at a whole­sale price.

Whit­sun­day Butch­ers and Seafood is now sell­ing whole­sale di­rect to the pub­lic and restau­rants.

PHOTO: INGE HANSEN :

SURF AND TURF: The team of butch­ers at Whit­sun­day Butch­ers and Seafood.

Cooked prawns.

The Dar­den Star in ac­tion.

Fresh fish fil­lets.

The Whit­sun­day Butch­ers and Seafood shop in the Whit­sun­day Plaza.

Fresh oys­ters.

Fresh mud crabs.

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