Eyrewoolf Abalone

Purchasing Flinders Island, South Australia as a sheep station and moving a young family there in 1979, Peter and Pamela Woolford observed boats diving around the Island. This led to a purchase of an abalone licence in 1984, and in 1987 Eyrewoolf Abalone was formed.

With over 50 years abalone harvesting experience between them, second generation owners of Eyrewoolf, Jonas and Tobin want to share the lifestyle and experiences with those who appreciate the delicacies of the sea. Growing up completely off grid as sole inhabitants of Flinders Island substantiated their passion for the freshest seafood straight from the ocean. Their goal is to create new and exciting ways to experience abalone, to explore taste influence of provenance, season, species and craft of preparation.

Eyrewoolf Abalone carefully hand curates a selection of the best greenlip and blacklip abalone from the Eyre Peninsula. We market them in snap frozen and precooked formats especially designed to lock-in taste and texture as if direct out of the ocean.

Our sashimi bursts with salty oceanic flavour, sweet fresh oyster, umami and nutty notes with a lingering buttery finish.
Searing and braising brings out a soft springy texture, sweet and smoky attributes like fried scallop and pork, with a peanut and buttery finish.
Our steamed or sous vide product is tender and springy to chew, tasting of sweet fresh oyster, umami and green seaweed.
We take the safety of our products very seriously.
Eyrewoolf Abalone are fully certified by the Australian Wild Abalone (AWA) Quality Assurance Code of Practice. We operate in line with Australian Government Guidelines for the Ecological Sustainable Management of Fisheries, our South Australian industry is certified for export under the Commonwealth Environment Protection and Biodiversity Conservation Act.
Our products are processed with strict safety standards, with no added hormones or antibiotics