Grown and ‘hand-plucked’ from a natural, safe and sustainable habitat.
We have developed the world’s first commercial greenlip abalone sea ranching facility. We build our own artificial abalone reefs (called abitats) on our leases in the pristine waters of Flinders Bay. We place hatchery reared juvenile abalone on them – then let nature (with a little help from our divers) do the rest to produce this marine delicacy. A totally natural, ‘wild-harvest’ product. Because we have some control of the process we can harvest to market demand to whatever size the market requires. We call this aquaculture technique sea ranching.
Harvest
Hatchery reared juvenile greenlip abalone are placed on our custom built reefs in the pristine waters of Flinders Bay. Our leases are situated in areas where wild abalone is in abundance. Nature (with a little help from our divers) does the rest to provide a premium product.
Sustainability
Sustainability is a core function of our business. Our ranch in Flinders Bay is situated in a protected marine park, Ngari Capes Marine Park. There is a very light footprint using our tested sea ranching technique.
Sustainability
Sustainability is a core function of our business. Our ranch in Flinders Bay is situated in a protected marine park, Ngari Capes Marine Park. There is a very light footprint using our tested sea ranching technique.
Green Lip Abalone
Our ranched abalone is a totally natural, 'wild-harvested,' premium product. The abalone is grown in its natural habitat, the ocean. It feeds on seaweed as do wild abalone.
OGA employs two south west lads
The abalone industry in Augusta continues to grow, with the announcement this month of the latest recruits to join the Ocean Grown Abalone (OGA) team.
OGA recently hired two local boys Josh Dorigo and Jack Harrington, from Margaret River and Bunbury respectively.
The lads are currently doing their dive ticket in Tasmania, paid for by OGA so they can start work on the Augusta abalone ranch upon successful completion of their commercial dive ticket.
“I’ve always loved the south west and I’ve grown up here diving and exploring the coast. I was so excited when this position came up and to be given the opportunity to complete a dive ticket to work commercially was an added bonus! We are enjoying our time here in Tasmania and I’m looking forward to starting with a great bunch of people in Augusta soon.” Jack said.
“We are always looking to employ and engage locals first and foremost. OGA is focused on giving back to the local community, one way we do this is by employing local people,” said Brad Adams, OGA Managing Director.
OGA are expanding their workforce to meet the increase in demand for premium seafood products in Australia and overseas. With the opening of the new processing facility due to happen in June this year and their recent ASX announcement to increase their Flinders Bay lease, the Company is in a real growth phase.
“Our harvest and production levels are steadily increasing each quarter, with our largest ever harvest for a quarter in December last year at 19.9 tonnes. We are currently seeding our reefs with some 1/2million or so juvenile abalone to take advantage of the optimal growth period over winter. Plenty of work on here as we meet the international demand for our premium product,” added Mr. Adams.
Augusta Margaret River Mail - Ocean Grown Abalone to expand Flinders Bay lease to 15,000 abitats
Ocean Grown Abalone announced on ASX that they have expanded their Flinders Bay lease to 15,000 abitats up from the current lease with 10,000 abitats.
This will enable the company to increase their maximum capacity to 300 tonnes per annum of premium wild caught greenlip abalone, up from 200 tonnes per annum.
Also, as part of this release, OGA has announced that they will collaborate with the WA Department of Primary Industries and Regional Development to undertake a scientific research project focused on the growth optimisation of greenlip abalone.
OGA solidifies working partnership with Singapore's largest seafood company
OGA have solidified a working partnership with Singapore’s largest seafood company, The Seafood Company Pte Ltd, supplying retail, supermarkets, e-commerce and Singapore’s high end restaurant chains and hotels.
Brad Adams met with the Seafood Company whilst in Hong Kong at the recent Seafood Expo Asia and solidified the partnership.
They placed a 450kg order, including a variety of our retail ready and food service ready pre-packaged Two Oceans Abalone products, which is due to arrive in Singapore immanently.
This order will be used to launch our Two Oceans Abalone products in Singapore’s largest supermarket chain and will be used for chef presentations to Singapore’s top end restaurants and hotel chains.
Both companies are excited about their close working relationship. "We are looking forward to having an ongoing relationship with the Seafood Company, Singapore. Being the largest seafood company in one of our biggest markets, we hope to have a long and fruitful relationship into the future. We look forward to the company's visit to Augusta later this year to show them our abalone sea ranch," said Brad Adams, Managing Director.
Contact our sales and distribution team for where to buy our wild, ocean grown, greenlip abalone: https://www.oceangrown.com.au/abalone/
OGA releases Two Oceans Abalone recipe booklet
Under our product Two Oceans Abalone we have just released a Simple Abalone Recipe Booklet which has plenty of recipes in there for you to try - some from renowned chefs such as Samira Damirova from Masterchef and Peter Kuruvita from SBS's Coastal Kitchen as well as other recipes from Japan and China, and some with an Aussie spin!
Noosa News - A sample of WA's finest served here
Peter Kuruvita is bringing a taste of Margaret River to Noosa. .....
The West Australian, Chef champions local produce in series
Season two of Peter Kuruvita’s Coastal Kitchen premiers on SBS on Thursday, featuring the Margaret River region across the six-part series.
The Noosa-based award-winning chef and restaurateur spent a month in the region, sampling food and wine, and meeting with farmers and producers.
He said his highlights were diving for abalone with Ocean Grown Abalone off the coast of Augusta, and meeting local Aboriginals to hear their stories.
“Everyone I bumped into was a great character and had an amazing story to tell,” he said.
“The thing that got me going was the passion and fire in everyone I met.”
Kuruvita said championing Margaret River’s produce was not only important for tourism, but for residents.