Hammond Seafood’s History
In the not too distant past, Flinders Island supported a thriving fishing industry. At its peak, there were around 25 local cray boats and two main processing factories on the island. Combined with the multitude of visiting scallop, abalone and sharkboats, the island was abuzz with fishing activity.
John Hammond and his wife Jill have a long history of fishing around Flinders Island. Based at Lady Barron in the south-eastern corner of the island, John mainly targeted crayfish, giant crab and scallops.
'I started with my dad on the Arlie D in about 1960 to 1962. I was 10 years old in 1960. And I spent most of my time on the boats. I wasn't learning much at school so I better learn the fishing caper' John went fishing permanently in 1964, and started running the Arlie D when he was only 17. 'All we had was a paper sounder and one radio. No refrigeration, nothing. Kangaroos hanging around the rail, that was the bait back then.
We fished all around Flinders Island, only ventured down to Eddystone (Point] once. Didn't have to go anywhere else because there were plenty of fish local. Even with 20 boats working around the island, it was good, said John. 'We would head out fishing for about a week, then come back to Lady Barron to unload'
Living on an island posed the problem of how to get your catch to the Melbourne and Sydney markets. John explained, The fish were flown to Sydney and Melbourne direct, mostly from Whitemark. The buyers used to charter the Bristol Freighter in.
Jill added 'there were three or four Bristol Freighters [flights] a week, servicing the 25 cray boats around the island. Up to 700 bags or about 35 tonne a week' But with the high possibility of bad weather or alternative flight commitments, John and his fellow fishermen would also store their crayfish within caufs in the local bays and anchorages.
With the advent of improved technology and stronger boats during the 1960s, John recalled venturing into new unfished territory. The first time we went fair dinkum offshore we found some ledges, they're now called Harlies Ledges after the old man. And the first shot we had on that we got a tonne off it for the shot, 35 pots. We got as many off the outside of the pots as we got inside. It was amazing, just a big white ball came up. It was only down 20 minutes.
John was also among the first to explore the scallop beds around Flinders Island. I think it was the Challenger at the time [1972], discovered scallops off south-west Goose [Island]. We built the Concorde in 1972 and went to Hobart in the winter of '72 to put the scallop gear on her. And we went up and started to try and develop the grounds around Flinders.
It was pretty simple, a couple of flags out over the side, a couple of lights and that was it. Three or four used to go out and find them, then the other 30 or 40 would turn up and follow us. We used to call them the moth fishermen. They came to the lights of a night time, remembered John. At its peak, Flinders Island had two main fish processing factories to deal with the tonnes and tonnes of scallops and other seafood that was being caught. Jill Hammond managed the plant at Lady Barron for over 10 years. 'We processed a lot of scallops, abs, shark and cray. I had 60 or 70 scallop splitters. I don't know how many tonnes of scallops we used to send to France. John used to cart them to Welshpool [Victoria] to save freight. 16.5 tonnes at a time [meat].
'we put through 25 tonne of abalone, 56 tonne of shark, 50 tonne of crayfish and 48 tonne of scallops, the meat’
Pulling out an old fish factory log book, Jill was able to recount the recorded tonnages put through that one factory. 'In 1985 the factory put through 92 tonne of abalone, 27 tonne of shark, 23 tonne of scallops, and in 1987 we put through 25 tonne of abalone, 56 tonne of shark, 50 tonne of crayfish and 48 tonne of scallops, the meat. There was also 20 tonne of garfish and 450,000 mutton birds:
With one final comment, John recalled fishing around Flinders Island during the 60s, 70s and 80s. 'The place was just buzzing.
Flinders Island Scallops
Year-round supply!
Tasmania's wild scallop fishery is today responsibly managed to ensure long-term, sustainable supply and with a harvest season set after rigorous scientific study.
While the season opens for a few months only, Flinders Island Scallops' unique harvest systems (developed in conjunction with Australian Maritime College researchers) together with our export-certified processing and storage facilities ensures SUPPLY YEAR-ROUND of ocean-fresh, gourmet-grade Tasmanian scallops.
Ocean fresh'- guaranteed!
Flinders Island Scallops are harvested from the deep, clear waters of Flinders Island.
Our unique harvesting systems super chill the scallops within minutes of harvest, locking in the freshness and extending the shelf-life of this superior scallop by up to 2 years.
Flinders Island Scallops are processed under stringent quality control systems based on the HACCP and TQM principles so you can be sure of their premium quality.
Tasmanian Unique Scallop
The wild Tasmanian scallop fishery is justifiably world-renowned.
A species found only in the waters of Tasmania, New Zealand and France, Pecten Fumatus scallops are easily identified by their unique, marbled roe.
They thrive in the cool, clear seas of Bass Strait and their taste, size, texture and colour make them a prized delicacy.
Flinders Island Scallops - a history of quality
As the founders of Flinders Island Scallops we have been keenly involved in the Tasmanian scallop fishery since 1972. We know Tasmanian scallops and we know what the hospitality industry looks for in our premium product. We can supply continuous quality snap-frozen, ocean fresh scallops throughout the year. Our scallops are supplied in 10kg cartons (5 × 2kg layer packs).
Flinders Island Scallops - our mark is your guarantee of authentic , gourmet grade Tasmanian scallops