As one of the three last remaining co-ops in Victoria, the historical significance of Apollo Bay Fishermen’s Co-op should warrant a visit in itself. However, only focusing on that would be selling this piece of history, and its story short. Found in the heart of Apollo Bay’s Harbour, it’s hard to miss not only because of its position but of the characters who fill it throughout the day. From the fishermen bringing in the fresh-caught seafood loads to the diners in the fish and chip shop who get to take a front-row seat and see, quite literally, their next meal.
It’s a place steeped in tradition thanks to the strong alliance of fishermen, some of whom have come up through the generations of the original Apollo Bay fishing families. Along with the co-op-owned trawler, Tambo Bay, up to 10 other boats will venture out and only return when the very best is caught. Like any produce, it’s season-dependent, but if you are lucky enough to visit when the Southern Rock Lobsters are at their best, you will not likely experience a fresher dish elsewhere. When the trawlers return, nothing is left to waste, an ethos that has stood firm since day one. Along with serving the lobsters grilled or boiled, what remains will be used for stock or to create chowder.
Of what is caught, over 60% stays local (the other 40% going directly to Melbourne fish markets) and is processed, scaled and prepared in the co-op before being transported upstairs to the fish and chip shop, the co-op’s own fresh fish market on Pascoe St and the more upmarket Co-Op on Pascoe Restaurant. No matter where you buy or eat the local catch, they are always ‘strait to plate’ – a truly unique offering and experience for visitors and an almost daily occurrence for the locals who are lucky enough to have this on their doorstep.
The passion of those who work across the co-op’s offerings is contagious and inspiring. At the fish and chip shop, your order is not complete until you have had a full run-down of the amazing seafood that has come from the boats mere moments before. At the fish market, first-hand experience and cooking suggestions from behind the counter may dictate your order, and at the restaurant on Pascoe Street, your order will undoubtedly include the various types of ceviche or the famous lobster chowder.
The magnitude of what Apollo Bay’s Fishermen’s Co-op means to the community can be felt in the 16 tonnes of lobster that pass through its door yearly, 10 tons of which are sold locally, and 175,000 meals are served.
Community is everything here. The co-op belongs to the town and the town belongs to the co-op, so to be part of that, even just for a day, is something worth feeling, witnessing and driving to.
For a deeper dive into the co-op’s history, you can watch a beautifully locally-produced documentary HERE.
