Wolfgang at San Remo Fishermen’s Co-op

Feb

Wolfgang at San Remo Fishermen’s Co-op

Where Sustainable Seafood and Community Meet

More than just fish and chips!

The San Remo Fishermen’s Co-op has been part of the town’s working waterfront since 1948. Set up by local fishers to provide fuel, ice, gear, processing and quota access, it was built to support the practical needs of the fleet.

Wolfgang is the proud manager of a local institution.

More than 75 years on, it’s still owned and directed by its members and committed to ethical seafood, sustainability, and community. It also serves some of the freshest fish and chips around.

Wolfgang Platzer joined the Co-op in 2018. Originally from Innsbruck in the mountains of Austria, he trained as a chef and has worked in tourism and hospitality around the world — from Mt Buller and Mt Baw Baw to Japan, Switzerland, Italy and the list goes on.

In his 20s, he chased ski seasons to some unexpected places, including the Himalayas, Iran and the Australian Alps. He has an infectious sense of adventure that you can’t help but feel inspired by.

From the Mountains to the Sea

After years in the snowfields, the sea called and the opportunity to join the Co-op felt like a natural next step.

“It was a chance to combine everything I knew: tourism, hospitality, food — and do it in a place that really values community.”

Wolfgang is no stranger to adventure.

Today, Wolfgang is General Manager, overseeing both the commercial front of the business and services for the Co-op’s 30 fisher-members. His work spans everything from jetty operations and seafood sourcing to restaurant service and community engagement.

While he’s not from a fishing family himself, Wolfgang jokes that with more than 30 members and a thousand years of collective fishing experience between them, he didn’t need to be.

“What I bring is an understanding of operations, visitor experience and food. The Co-op brings the fishing expertise — together we make it work.”

Built by Fishers, for Fishers

Co-op is owned entirely by its members. It’s a democracy — local and regional fishers elect a board and work together to steer its direction. Members fish out of San Remo, King Island, Lakes Entrance and beyond, returning every few weeks to land their catch.

Fishers gain access to essential services, along with support managing licences and strict quotas. In return, they commit to the highest standards of sustainable fishing.

“Every boat has a camera; every species is managed. If a fisher hauls up a protected species like school shark, they pull their nets and move immediately. That’s the standard.”

The Co-op supports a wide variety of catch — gummy shark, crayfish, snapper, duckfish and RASS — and ensures that even bycatch is put to good use. Surplus seafood is sold to Melbourne markets, while the Co-op’s own restaurant highlights lesser-known species to reduce waste and broaden people’s palates. Duckfish is a local favourite!

Nourishing the Community, Protecting the Coast

Sustainability is built into every layer of operations. The team has installed solar panels, reduced water consumption in seafood processing, and shifted to fully compostable and recyclable packaging.

Even food scraps serve a purpose. Offcuts are set aside for the daily pelican feeding—the popular tourist attraction at the Co-op.
Fun fact: The 12 pm feed began in 1985 when Warren Dickie became the first regular feeder. Before then, local fishers would casually toss scraps to the pelicans. Today, the tradition continues and is fully funded by the Co-op.

“The fish heads become soup, the shark cartilage becomes dog food, and the offcuts feed the pelicans. We make use of everything.”

The daily pelican feeding is a favourite for visitors to the Bass Coast.

Wolfgang is also a director of Seafood Industry Victoria, where he advocates for improved jetty infrastructure and industry safety. With increased tourism and the closure of Newhaven Jetty, he’s been working closely with Parks Victoria to make the San Remo jetty safer and more accessible for all.

“We want people to enjoy this place — safely, sustainably, and with a greater appreciation for where their seafood comes from.”

Good Fish, Simple Food, Real Stories

Many know the Co-op for its fish and chips, but there’s much more behind the plate. The menu reflects Wolfgang’s background as a chef — thoughtful, approachable, and proudly local. Alongside flake and flathead, customers will find duckfish, cray rolls, and salads — all served with fresh local bread from the San Remo bakery.

“Duckfish is our inside fish. It’s firm, white, flakes beautifully, and comes in as bycatch with the gummy sharks. You won’t find it in markets — but pan-fried with garlic, lemon and butter? It’s amazing.”

From menu innovation to event sponsorship — like the Tidal Festival, Channel Challenge and pelican feeding — the Co-op is woven into the fabric of the town.

The fresh seafood available at the Co-op is sustainably sourced and delicious!

Something to Try

Situated within the chip shop, the Grab & Go Seafood Bar is the perfect spot to try something new. Order the lobster roll (a local favourite), or try the lesser-known duckfish, prepared simply with butter, garlic and lemon — just the way Wolfgang recommends. Pair it with a side of crispy chips, a classic potato cake and a sea breeze off the jetty for the full experience. You’ll also find seasonal specials, rotating seafood platters, and plenty of options made with local produce from across the region.

In December 2025, Wolfgang and his team opened the doors to their new Fresh Seafood Shop. If you’re in the mood for cooking at home, can find fresh seafood to bring home in the original space, away from the chip shop.