International Oyster & Seafoods is a South Australian family owned and operated business which will be celebrating 50 years trading in 2008.
We are wholesalers of quality seafood with a large product range, supplying restaurants, hotels, cafes, caterers etc., delivering fresh fish and frozen products to order.
International Oyster & Seafoods is a South Australian family owned and operated company which will be celebrating 50 years in business in 2008.
The company is run by the second generation of the Del Medico family, brothers Mario and Angie Del Medico, son-in-law Vito Paparella with the founder of the company, Dick (Diego) Del Medico still coming in to work daily.
The business was started in 1958 in Hindley Street as International Oyster Bar and Restaurant and by 1960 the restaurant had earned a reputation for the quality of their oysters which started the wholesaling of oysters and then later other seafood to well known restaurants and nightclubs of that era.
South Australian Products
- King Prawns
- Blue Swimmer Crabs
- Port Lincoln Mussels
- Port Lincoln Clams
- Smoked Rainbow Trout
Fresh fish filleted to order, daily on our premises include -
- King George Whiting
- Yellowfin Whiting
- Northern Territory Barramundi
- King Fish
- Atlantic Salmon
- Red Snapper
- Salmon Trout
- Ocean Trout
- Mahi Mahi
- Rainbow Trout
- Baby Barramundi
We have a large range of Australian products -
- King Scallops in the ½ Shell
- Northern Territory Wild Barramundi
- Western Australian Sardines
- Smoked Salmon
- Salmon Roe
- Pickled Octopus and Squid
- Marinated Sardines
- Moreton Bay Bugs - whole
- Prawn Meat/Cutlets
- Read on...
We offer a range of services tailored to meet our customers' requirements -
- Fish filleting to order
- Prompt deliveries in refrigerated vans
- Packaging products for air freight
- Professional and Personal Customer Service provided by our Sales Representatives
We service Restaurants, Hotels, Cafes, Caterers etc. in South Australia and interstate.
Crabmeat & Prawn Linquine in
White Wine Sauce Serves 4
2 large onions diced
4 garlic cloves crushed
2 tablespoons olive oil
2 cups sweet white wine
1 red fresh chilli finely chopped
¼ cup parsley finely chopped
½ crab meat (try to use local crabmeat-cook whole crabs & pick the meat from the shells)
½ kg raw prawn meat
½ kg linguine or spaghetti
Salt & pepper to taste
Heat oil in a large non
stick saucepan - add onions and garlic & stir until cooked. Add chillis & white wine & simmer for about 10 mins, stirring frequently.
Add crab meat and prawns to pan & cook until prawns turn pink.
Bring another saucepan of water to the boil and cook your pasta. When pasta is cooked, drain & add to crab meat and prawn mixture, stir through parsley & season with salt & pepper.