regionalstopover
Susan Gough Henly ventures to the
pristine coastline of the Eyre Peninsula
for a gourmet holiday by the sea.
S
lurping down a sweet Coffin Bay Pacific
oyster at The Fresh Fish Place in Port
Lincoln as workers shuck them at lightning
speed, I ask owner Craig McCathie what it
is about the Eyre Peninsula that makes the seafood
here so special.
"On one side you have the warm, saline waters of
Spencer Gulf, which are ideal for prawns, calamari
and blue crabs, and on the other side are the cold,
high-nutrient waters of the Great Australian Bight,
where southern bluefin tuna, snapper and squid
hang out," he explains. "There are also the shallow
estuaries, which are perfect for oysters, garfish and
whiting. And let's not forget the abalone, which live
on the rugged limestone rocks. There is such an
incredible diversity of environments for sea life and
the waters are pristine along this isolated coastline."
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