“We are unique in the way we source our seafood, only using sustainable methods to catch the beautiful products customers get to see and enjoy. We are proud of the quality we produce and are willing to put our name ‘Henderson Seafood’ on it”, says Jack Henderson. Having grown up in Port Lincoln, Jack has always been surrounded by the fishing industry and knew from a young age that he wanted to become a “professional fisherman”. After finishing school, Jack spent time cray fishing in the Northern zone and gaining experience in seine fishing for sardines.
“Once my father (Bernie) decided to hand down the reins I was eagerly ready – all I wanted to do was work for myself and provide quality seafood to Australia”, says Jack. Jack took over the family business at the age of 22 and has been committed to providing his customers high-quality sustainably caught produce, ever since. He is supported by his father who he likes to call the “main man of the operation”, alongside his mother Nicole and partner Kate who manage the books and orders.
Jack is a firm believer in the merits of product traceability and supports the need of having transparent supply chains. “The days of catching and selling large amounts of fish are fading…now it’s all about being sustainable not only in what we catch but how we catch it”, says Jack. For him, a successful fishing business comes down to treating fish with utmost care and respect, ensuring his customers enjoy the produce at its best and “the way it should be”.