The Southern Rock Lobster (Jasus edwardsii) is wild caught from the Southern Ocean, found off the coast of South Australia, Victoria, Tasmania and New Zealand. The slow-growing lobster species has a sweet and delicate, firm white flesh. Its superb taste and texture is due to the nutrient-rich, cold, pristine waters of the Southern Ocean. The tail of the lobster is sectioned into convenient medallions, giving chefs portion control while minimizing labour and maximizing yield.
The fishery is underpinned by stringent catching and handling regulations and catch quota policy. A system of limited licenses, boats and pot numbers avoid overfishing and returns undersized lobsters to the sea. Ferguson is certified by Friend of the Sea, which ensures high quality standards in terms of energy, efficiency and social accountability.