About Afishonado
From the docks to your dinner table.
For more than a decade, Afishonado has quietly supplied some of Australia’s most respected restaurants with exceptional seafood. Now that same calibre of seafood is no longer reserved for chefs.
Named fisher on every label. Traceable to the boat. Fresh catch, 7 days. Open at 12 Booth Street, Annandale. The same fish we send to Firedoor and Quay.
- Trading since
- More than a decade, wholesale
- First retail store
- Annandale, NSW
- Sourced from
- NSW, South Australia and beyond
- On every label
- Fisher, method, origin
The supply chain, opened up
Names like Firedoor, Quay and Restaurant Botanic trust us for certainty.
Not just for flavour — for certainty. Every fish has a clear story, and every catch can be traced back to the exact person who caught it, where it came from, and how it was handled.
Afishonado’s first retail store in Annandale brings restaurant-grade seafood, ethical sourcing and total transparency directly to home cooks. The same trusted supply chain, now open to the public.
Seafood without the guesswork
Founder Andrew Joseph built Afishonado on a simple belief: people deserve better than mystery fish.
When you know who caught your seafood, how it was caught, and when it was landed, everything changes. Flavour improves. Confidence grows. Waste drops. And the ocean is treated with the respect it deserves.
We only source seafood from fishers Andrew knows personally. Our labels don’t hide behind vague descriptions — they celebrate the details: the fisher’s name, the catch method, and the origin.
Provenance isn’t a trend for us. It’s the standard.
A better experience for everyday cooks
The hardest part of cooking seafood happens before you get home.
The risk isn’t the recipe
Most people avoid cooking seafood at home because of the risk of buying poor quality product. If the seafood isn’t handled well from the start, even the best technique can’t save it.
Exceptional product is easy
When the product is exceptional, seafood becomes one of the simplest, fastest and most rewarding proteins to cook.
We’ll guide you
Practical advice on what to buy, how to store it, and how to cook it beautifully. Confident home cook or first-timer, we’ll guide you.
Seasonal, local, constantly changing
You won’t see the same fish every week. That’s the point.
Our seafood offering shifts with the seasons, just like wine, fruit and vegetables. Buying fresh and traceable means embracing Australia’s regional diversity and letting nature lead the menu.
It keeps things exciting, supports responsible fishing, and ensures what you’re eating is truly at its best. Alongside the fresh daily catch you’ll find signature Afishonado prepared products and seasonal specialties designed to make entertaining effortless and add a touch of “chef energy” to home kitchens.
Built on trust, story and human connection
These producers are the heroes of the supply chain.
Afishonado works with some of the most dedicated fishers in New South Wales, South Australia and beyond. People heading out before sunrise. Small boats. Line-caught fish. Care over volume. Pride over shortcuts. We believe their names deserve to be known.
Through tastings, chef collaborations, meet-the-fisher events and cooking activations, Afishonado brings education and storytelling into the heart of the retail experience, so customers can buy with confidence and eat with appreciation.
A seafood movement
This isn’t just about opening a shop.
The Annandale store marks a new chapter: stepping forward to champion a national conversation about traceability, ethics and the future of Australian seafood. It’s about showing people what seafood should taste like, how it should be handled, and why provenance matters.