TomKat Line Fish: Sustainably fishing for the future. We are a family owned business operating out of beautiful Kurrimine Beach in tropical North Queensland. We catch, process and market our own line caught, premium quality reef fish. We proudly stand by our motto: If quality counts; count on TomKat. As a unique family fishing business we are passionate about providing our clients with the best quality reef fish available on the market today. Because we sell what we catch we can confidently guarantee that you will be 100% satisfied with your purchase. We are Queensland Safe Food accredited and proudly support the Queensland Catch Club: "Ask is it local?" and insist on Queensland Catch. When Tom returns from a trip, we fillet, cryocac and blast freeze our fish at -40�%81%B0C in our own custom built processing room which we operate at 14�%81%B0C. It is then stored, prior to sale, in our display freezers which maintain a temperature of -23�%81%B0C. We have portion packs of fillets to suit all size families and budgets. Red Emperor, Coral Trout, Saddletail Snapper, Rosy Snapper and plenty of other quality reef fish are usually available. Planning a special event or occasion and prefer your fish whole or not frozen at all? Just contact us in advance, so we can cater for your requirements. The Art of Iki Jime: At TomKat Linefish, our level of care begins in the sea. How our fish is caught, dispatched and stored while Tom is still on the boat is what helps to make our fish the very best fish you will ever taste. Ike Jime is a method of paralysing and bleeding fish to maintain its quality. The technique originated in Japan, but is now in widespread use throughout better fisheries around the world. Using the technique of Iki jime to dispatch of his catch dramatically improves the eating and keeping qualities of our fish at TomKat Linefish. Iki jime, pronounced �Icky Jimmy� involves the insertion of a spike quickly and directly into the hindbrain of a fish, killing the fish instantly. It is very quick and effective and scientists agree that brain spiking is the fastest and most humane way to dispatch fish. We reduce the amount of stress placed on the fish, so we reduce the amount of lactic acid produced by the fish. This results in fish which taste much sweeter, have a far superior quality flesh and a longer fridge life. The taste of an Ike Jime fish is more refined, with complex notes. Ike Jime is not just marketing hype - it is the real deal in delivering the best eating fish.