At Port Lincoln we scoot into the Information Centre and book a tour of The Fresh Fish Place. The Fresh Fish Place is a slick operation and we see and taste freshly shucked oysters and watch whiting being filleted. Afterwards we try mussels, scallops, squid and tuna in a variety of ways. We choose a fisherman’s basket for lunch and it is fresh and perfectly cooked. Whiting, scallops, octopus, squid, a battered oyster and a pile of chips. Hot, salty, crunchy and delicious.

It’s windy back at the caravan so we adjourn to the camp kitchen for happy hour and discover that it is a place of great entertainment. A somewhat stubborn bloke is on his knees shucking a dozen oysters on the lawn, but instead of using an oyster knife and just a flick of the wrist, he is beating them to death with a large pair of pliers and a hammer. It takes him ages to finish the job then he and his embarrassed and obviously long suffering wife sit at the table politely spitting out bits of shell. Another couple are cooking tuna and share a taste with us. Oh yum. In the mean-time two girls are trying to tell ‘Mr Oyster shucker’ that if he had just put them in water for a few minutes that they would have opened all by themselves. Female brains versus male brawn. People are chatting about crabs at Cowell and oysters at Coffin Bay, where they’re going, where they’ve been and what they’ve caught. This is indeed the Seafood Coast.

The next day we find a tuna business in the industrial area and buy a nice piece of frozen tuna for the four of us for dinner. It’s heaven on a hotplate.