Meningie's Glen and Tracy Hill feature carp at Tasting Australia 2017

ADAPTING: Meningie's Glen Hill dedicates his nights to hand-catching produce for Coorong Wild Seafood and quality chefs around the country. Photo: Tom Roschi - FWIW.
ADAPTING: Meningie's Glen Hill dedicates his nights to hand-catching produce for Coorong Wild Seafood and quality chefs around the country. Photo: Tom Roschi - FWIW.

A Meningie business have turned carp from an infamous pest into a fine-dining delicacy for this year’s Tasting Australia.

Glen and Tracy Hill of Coorong Wild Seafood were the unexpected stars of the South Australian event after their hand-caught, hand-delivered catches were featured in eight of the gourmet menus.

Despite the hardship Coorong fishers have faced in recent years with the influx of seals, Glen and Tracy have persistent with their one-man fishing operation and adapted to stay afloat.

Glen out in the boat on his own each day and night, while Tracy runs the rest of the business from their converted home.

Their famous Coorong mullet took centre-stage at Tasting Australia as world-renowned chefs featured their produce in their menus, including Maggie Beer and Simon Bryant.

The carp made an unlikely feature in a world-class degustation menu.

“We have some amazing producers in South Australia, and some huge operations. But as for Glen and I, well it’s mostly just us,” Tracy said.

“Glen is out in his little boat each night patiently hand-setting nets to gently catch these beautiful fish, and I’m on the road hand delivering them several times a week.”

She said seeing their fish appear in top quality dishes for Tasting Australia meant they were doing the right thing.

“Knowing their impeccable quality has been uninterrupted by our fishing and handling technique, just shows the integrity of the product is being respected by the fisherman and the chef.”