• For same day deliveries, orders must be made latest by 3pm of the day itself.
  • Deliveries are not available after 6pm
  • Deliveries are available daily except for Sundays.
  • Orders over RM250 are delivered FREE within a 20km radius of our Bangsar headquarters in Jalan Kemuja.
  • Orders below RM250 will be charged a delivery fee of RM15; deliveries are within a 20km radius of our headquarters too.


Southern Rock Seafood is a family run specialist fishmonger committed to providing the finest airflown fish and seafood from the pristine Southern Oceans around Australasia and the cold seas of northern Europe.

At Southern Rock Seafood, we believe in traceable, sustainable fishing practices, and where possible, we source directly from fishermen and oystermen. Edward Gallagher sends his Premium and Special oysters weekly from the beautiful remote Donegal coast in Ireland. Matthis Veerman puts together two shipments a week from a range of fish and seafood landed straight of the boats in Almere, Holland. From the other end of the world in New Zealand, Karl Stevens sends us a wonderful selection of wild-caught fish from Nelson and Aaron Piper send his delicious Cloudy Bay clams. We source mussels from Andy Dyer’s Kinkawooka in South Australia and succulent Petuna ocean trout from Peter and Una Rockliff at the edge of the world in distant Tasmania.

Sustainable Fishing

At Southern Rock Seafood, we try to source all our produce from Sustainable stocks, with minimal environmental impact, and effective management.

We certify sustainable seafood whenever we can, and we have some MSC-certified (Marine Stewardship Council) fish from our suppliers. From New Zealand, we have MSC-certified Hoki, Hake and Ling. From the UK, we have the first oysters to be certified by the Aquaculture Stewardship Council.

In addition, oysters (a major part of our business) are a virtuous food. They do not need feeding, improve water quality and provide a habitat for fish, crabs, and other sea organisms. Read more about this in the restoration of oyster beds in the US, around Chesapeake Bay and and around New York. There is also a similar project in the Mumbles in the west of England.

Chesapeake Bay Foundation
New York Harbour
Solent , West England

If you would like to know more about the seafood industry as a whole, please look at Seafish logo: which is a UK body that supports a profitable, sustainable and socially responsible future for the seafood industry.


1. Fresh vs Frozen

We are a fresh food company – we love our fresh seafood and we air-freight direct to Malaysia to ensure that you get the freshest fish, oysters, mussels and clams and other seafood on your plate.

  • Fish should smell fresh and mild, not fishy, sour, or ammonia-like.
  • A fish’s eyes should be clear and bulge a little.
  • Whole fish and fillets should have firm, shiny flesh and bright red gills free from milky slime.
  • The flesh should spring back when pressed.
  • Fish fillets should display no discoloration, darkening or drying around the edges.

With the advancement in technology, the difference in taste between a fresh fish and a frozen one is barely noticeable and the term “flash frozen” is no longer an uncommon term. Fish that are freshly caught are flash frozen immediately to preserve the fish`s quality ensuring that it taste exactly right out of the sea. Our frozen fish comes in either two ways:

  • IQF (individually quick frozen) on the fishing trawler or where the fish is landed, and air-freighted frozen to KL
  • Frozen at our Bangsar fishmongers after filleting and portioning

How to Store Frozen Seafood
Do not allow frozen seafood to thaw until you are ready to use it. Refreezing seafood after thawing will severely alter its quality. Wrap seafood in moisture-proof paper or enclose in an airtight container. Do not store seafood wrapped only in waxed paper or plastic wrap.

How to Thaw Frozen Seafood
Thaw frozen seafood in the refrigerator overnight, placing it in a dish to catch any water that melts off. Avoid thawing at room temperature or in warm water, as it will negatively affect the texture.

2. I almost always see whole fishes in the Fishmonger, must I buy one whole fish?

Absolutely not! While we do have plenty of customers who buy our whole fishes, we do have plenty of fresh individual portions cut ready for you to buy and cook right away!

3. Can we state how we would like our fish to be prepared?

Yes, definitely! Whether you are buying whole fishes/fillets/individual portions, you may request our staffs in Fishmonger to prepare the fish the way you want it. Skin off, three finger portions, smaller cuts for child, sashimi; you name it and we`ll get it done for you.

4. What about oysters?

Let us shuck it for you! Unless you are experienced in shucking oysters, we strongly recommend you to leave it in our hands. Your safety is our priority. Let us shuck it for you and all you need to do is bring it back home and enjoy the wonderful live oysters that we have!

5. When does your shipment arrives? When is the best time to shop for the freshest seafood?

Our seafood normally arrives on Thursday/Friday night. There`s no right time but we generally encourage customers to shop during the weekends as you`ll have the full selection of seafood. On weekdays, our seafood are normally sold out so you`ll have lesser choices to pick from.

6. I noticed that there are not as many selections online as you do in-store. Why is it so?

Great observation! As fishes and some of our other items like live lobsters and smoked fishes are of variable weight, it is, at the moment, extremely difficult to set a standard pricing for it. We`d strongly recommend customers to call us at 03-2282 8315 (Fishmonger) to enquire about these items.

Oyster Tasting Guide

Download: Guide 1 | Guide 2
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