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. Names like Firedoor, Quay, and Restaurant Botanic trust Afishonado not just for flavour, but 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.

Now, that same calibre of seafood is no longer reserved for chefs.

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 with 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.

At Afishonado, 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. Because provenance isn’t a trend for us. It’s the standard.

A better experience for everyday cooks

Afishonado Annandale is designed to make seafood feel exciting, approachable and genuinely easy.

We believe the biggest reason people avoid cooking seafood at home isn’t the recipe, it’s 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. But when the product is exceptional, seafood becomes one of the simplest, fastest and most rewarding proteins to cook.

That’s why our team is here to help, with practical advice on what to buy, how to store it, and how to cook it beautifully. Whether you’re a confident home cook or a first-timer, we’ll guide you.

Seasonal, local, and constantly changing

Our seafood offering shifts with the seasons, just like wine, fruit and vegetables.

You won’t see the same fish every week, and that’s exactly the point. 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 our fresh daily catch, you’ll also find signature Afishonado prepared products and seasonal specialties designed to make entertaining effortless, reduce waste, and add a touch of “chef energy” to home kitchens.

Built on trust, story and human connection

Behind every piece of seafood is a person.

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.

These producers are the heroes of the supply chain, and 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.

Afishonado has been a trusted name behind the scenes of Australia’s hospitality industry for years. The Annandale store marks a new chapter: stepping forward to champion a national conversation about traceability, ethics and the future of Australian seafood.

Because this isn’t just about opening a shop.

It’s about showing people what seafood should taste like, how it should be handled, and why provenance matters.