THE PETUNA STORY
The combined forces behind the success story of Petuna, reflected in the company name, are Peter and Una Rockliff. You may never have heard of them, but this humble couple run the largest multi-species seafood provider in Tasmania.
Although he’s from a family of cattle farmers, Peter describes himself as a born fisherman. He spent most of his youth fishing and by the time he was 18 he’d bought a small boat. In the summer of 1949 he was fishing along Tasmania’s north-east coast when he met his soon-to-be wife, Una, who was from a fishing family in the coastal town of Bridport. In those early days, Peter would go out fishing and radio Una from his boat to report his catch, often rock lobster or flathead. While Peter loved to fish, Una had the business acumen and she would line up prospective buyers on the wharf.
During those early years the Rockliffs focused solely on deep-sea fishing and expanding their boat fleet.
By the ’90s Petuna had diversified into aquaculture, pioneering the raising of
Tasmanian ocean trout, one of the first species credited by its full name on menus around Australia.
A decade later they expanded to raising Atlantic salmon as well as ocean trout, and their contribution to the fishing industry has been recognised with an Order of Australia Medal. Today, the couple live just 10 minutes from the Petuna operation in East Devonport, with Peter still fishing and involved in the day-to-day business.
Petuna Ocean Trout is found on the menus of Australia’s fine restaurants, including Icebergs Dining Room and Bar of Bondi Beach. Chef Monty Koludrovic shares two of his Petuna Ocean Trout recipes in the pages that follow.
Trailblazers in the field of aquaculture, Peter and Una Rockliff ’s pioneering work has been recognised with an Order of Australia Medal.