The Fish Shoppe

From the owners.
Josh Pearce
After seeing the light, I moved to Melbourne in 2014 after working for Sanford in New Zealand, to become the Sanford Australia Wholesale Fish Market Manager. Having worked in the wholesale fish markets in Melbourne, my eye for detail and freshness is your advantage. For my customers, only the best fish supplied by reputable fisherman will do, and for this reason I decided to open up a retail store. I have a passion for local product and supporting local fisherman that focus on their quality of catch, environmental impact and overall best operating practices that ensure the sustainability of the fish stocks for the future.
Sourcing directly and knowing how different boats handle their catch proves itself in the quality of the seafood. I hand pick all our seafood and work with small businesses directly, producing a wonderful range of seafood that can be traced back to the local port in which it was caught. This is why The Fish Shoppe only supports Australian and New Zealand producers.

Renee Pearce
I have been working with the Australian seafood industry for over 10 years in advocacy roles, so I understand the wonderful story they have to tell about fresh product and sustainability. For this reason I wanted to open up a retail store that celebrated sustainable seafood produced by an industry that are stewards of the resource. Australian and New Zealand have the world’s best standard in fisheries management, and by supplying to our customers only seafood from these two great islands you can rest assured that there’s fish for the future.
We take the hard work out of deciding what’s sustainable, and make sure we do our background checks before selling any Oz or NZ seafood – that way you don’t have to.
I like to support small businesses and try to get different seafood products into the store. You may find varieties of seafood that you have never tried before, and that’s our aim. I like to encourage people to try species outside of the snappers and salmons, which can reduce the demand on those fish stocks. I have a passion for using seafood in recipes that are uncommon, sometimes referred to as by-product. This doesn’t mean the quality or taste is any less, in fact they can be quite delicious, and of course I test out all the seafood we sell!