Chef Paul Schenk’s recipe for success: Quality, sustainability, and innovation

Paul Schenk is the General Manager of Mooloolaba Fisheries, which is the wholesale division of De Brett Seafood that has been involved in the tuna industry for 30 years. Drawing on his 22 years working in top hotels across the globe, the chef is behind a series of new, innovative tuna products. Tuna Australia spoke with Paul to hear how he develops products, how customers have responded, and the company’s future plans.

Market conditions

What are the biggest challenges facing Tuna Australia and its members in the market?

Domestically, tuna is a beautiful and prevalent fish in Australia, but Aussies are not as enthusiastic about eating tuna, similar to many countries. While more chefs are adding tuna to their menus, the inconsistency in availability and quality often holds them back.

Internationally, the challenge is pricing. Australian tuna is undoubtedly the most expensive in the world. While you pay for quality, the high price limits the market. Although, recent tuna prices open a range of new possibilities.

How has consumer demand for sustainability impacted the tuna industry in Australia?

Our tuna is the most sustainable in the world, and this contributes to its premium price. We prioritise doing what’s right, and sustainability needs to be front and centre in how we position our product.

Your journey

What innovations or product changes has your company introduced to address market challenges?

Thanks to our technology developed in Mooloolaba and our highly skilled team, we are the only processor in Australia of value-adding wild-caught Southern Bluefin Tuna. It’s a frozen product that, once defrosted, looks and tastes as fresh as never-frozen tuna. The colouring, fat content, and texture are perfect. Every chef who’s tested it has reordered.

Our standout innovation this year is our Southern Bluefin Tuna- Saku Blocks, available in four differentiated types.

What's been the market response and/or customer feedback?

The response has been fantastic. We’ve sold out of two cuts before the season even ended, with repeat customers driving demand.

Mooloolaba Schnitty and Fingers
We focused on what was locally abundant, high-quality, and well-priced. Albacore tuna ticked all the boxes: it’s local, line-caught, and affordable. This led to the creation of the Mooloolaba Schnitty and Mooloolaba Fingers—100% value-added in Mooloolaba.

Paul Schenk (R) receiving the QLD Seafood Award for Fisheries on the Spit.

Panko-crumbed, par-cooked, and individually quick frozen (IQF) in portioned retail packs and wholesale packaging, these products are easy to prepare. Simply heat them in an oven, air fryer, or deep fryer, and bon appétit! They’ve been a hit, with Fisheries on the Spit, Queensland’s best fish and chip restaurant, listing them as their top seller.

Authentic Thai fish cakes

Made from the trimmings of Southern Bluefin Tuna, these fish cakes are a sustainable solution to using every part of the catch. Since we started in January, we’ve sold over 180,000 fish cakes. The market response has been overwhelmingly positive, adding value to what would otherwise be considered waste.

Tuna Tataki

Yellowfin tuna tataki

We’re the first in Australia to introduce frozen Yellowfin Tuna (YFT) products fully developed in Mooloolaba. Our Tuna Tataki is lightly seared, sesame-crusted, and pre-sliced for convenience. When defrosted, it’s perfectly pink and ready to serve with great flavour.

Marinaba Prawns

The first commercial recipe of its kind, developed by AI, these prawn cutlets have been a success. In just over a year, we’ve sold over two tonnes.

Innovation

How does an innovator go from concept to profitable sales?

You need a clear vision of the product you want to create.

It should taste good, look appealing, be easy to use, affordable, and marketable.

There are lots of value-added products available. What makes a product stand out?

Wild-caught, locally sourced products with a quality story behind them always stand out.

Mooloolaba schnitty

Future plans

What are your company’s plans for continued innovation?

We’ve built a creative and dynamic workplace, and the flow of ideas and products won’t stop. Right now, we’re only limited by the hours in a day.

How will innovation continue to shape the tuna industry in Australia (and globally)?

Our collaboration with “Fresh Tec” is changing how tuna is processed and sold. This technology allows us to buy quality tuna, process it, freeze it, and sell it as a sashimi-grade product with no waste. If widely adopted, it could stabilise the market, improve prices, and benefit the entire industry.

What advice would you give to other seafood producers looking to innovate in a challenging market?

From my experience building one of Australia’s leading quality-based seafood companies, the key is understanding what your customers want in terms of product, quality, and price—and making it easy for them to access it. At the same time, thoroughly manage and predict your costs to ensure sustainability.

Thanks, Paul