MURES Fishing has opened a new 1,000 square-metre processing facility at Cambridge with capacity to process 300 tonnes of fish a year.
The $3.25 million building, which will employ 40 people during peak periods, features a factory outlet offering Eastern Shore residents and travellers moving through the nearby Hobart Airport the opportunity to buy premium fresh fish at factory outlet prices.
Director Will Mure said the decision to develop and operate the purpose-built facility was a relatively easy one given the good growth experienced by the business in recent years.
“On top of the growth we have experienced, the decision to develop and operate a modern, efficient facility adjacent to the airport and with easy access to the city of Hobart were important considerations for us,” he said.
Mr Mure said the processing facility was already cutting to order 20 to 30 different species of fish every day.
“The main lines from our vessel are blue eye trevalla, pink ling, king morwong and yellowtail kingfish,” he said.
“We are also processing many hundreds of dozen oysters and hundreds of kilograms of ocean trout and salmon every day.”
Mr Mure said the facility was processing wild fish, farmed seafood and producing gourmet products.
“Fish is sourced from our own vessel, the Diana, the Melbourne fish market, and ocean trout, salmon, oyster and mussel farms,” he said.
“Once processed, it is sent to restaurants, cafes, hotels and independent supermarkets across Tasmania and interstate.”
The facility was developed by builders Patrick and Sue Holloway.
Construction commenced in November last year and was completed in September this year.