The finefish tale began with Martin’s Seafoods, which is recognised as a leading seafood wholesaler in Sydney, supplying restaurants such as Tetsuya’s, Quay, Pier
and est. After an overwhelming demand from the general public for restaurant quality seafood, proprietor, Andrew Boyd, decided to act! finefish was born - giving the public direct access to the seafood traditionally reserved for Sydney’s top restaurants.

In April 2008 Martin's Seafoods and finefish were awarded the prestigious award for “Outstanding Supplier” by Vogue Entertaining and Travel, further cementing our commitment to procuring the finest domestic produce.

We’re highly selective about what we sell, whether in the retail counter or restaurant. We obtain the majority of our seafood locally from Australia and New Zealand. Our
fish fillets are supplied fresh, not frozen, so you can be guaranteed the best tasting
and most nutritious seafood.

We recruit the best people we can to become part of the finefish team. We look for people who are passionate about food and dedicated to the finefish philosophy of providing only the best with exceptional customer service.

Offering sustainable seafood is part of our philosophy because we care about the health of the world's oceans. We strive to support only sustainable agriculture
practices and purchase fish that is line-caught. Locally, we are actively involved in
our communities, sponsoring neighbourhood events and supporting food banks.