In 1973 George and Jill Mure established Mures Fish House in Battery Point. When they couldn’t source fresh, local fish, George went fishing. The Mures passion for fresh local seafood and a dedication to sustainable fishing practices shaped the iconic Mures Tasmania. Now, this ethos and more is continued by their son Will and his wife Jude. The beloved seafood giant remains a family owned Tasmanian business, which encompasses the philosophy of hook-to-plate and is devoted to fresh, quality, local seafood.
Mures Tasmania comprises a 23-metre (76-foot) lining vessel (named Diana after Will Mure’s grandmother), a processing factory, a range of gourmet seafood products, and three waterfront restaurants on Hobart’s Victoria Dock.
With generations of fishing experience behind it, Mures Tasmania understands the importance of looking after fresh-caught seafood, and does so from ship to customer. Mures Fishing is Tasmania’s largest fresh fish wholesaler, specialising in blue-eye trevalla, pink ling and other species that are line-caught on the boat. Visit the friendly fishmongers at Victoria Dock or the factory outlet at Cambridge for your selection of arguably Australia’s best seafood and information on Mures’ fishing methods.
To accompany its seafood selection, Mures also offers a range of gourmet products that are distributed nationally and internationally. The seafood is smoked, spiced, cured and pickled using original recipes and time-honoured techniques to produce delicacies including traditional smoked salmon and trout, pâtés and terrines, sauces, soups and a unique range of morsels. The attention to detail imparts a refined flavour and texture that is unique to Mures and ensures superior quality with every product.
The restaurants, Lower Deck and Upper Deck and PEARL + CO, make for the perfect end to the day, whatever your mood.