3 reviews about Samsons Seafoods

verified email - 23 Nov 2013

Stopped by this place to pick up some cooked, peeled prawns (my latest addiction). I was keen on eating them on my way home in the car so I was hoping to get them quite thawed. The shop is quite a small setup however there is a vast range. Only one type of cooked prawn which was quite disappointing. Thought they would have large Australian cooked peeled prawns but unfortunately that wasn't the case. The price wasn't the best compared to supermarket prices and I can't say that the taste of the prawns was exceptional (about $35/kilo vs $25/kilo elsewhere). I asked if they could thaw out the prawns in some water for me but my request was declined. I thought I'd go a bit 'crazy' and asked to try a smoked squid. It was very clear that the girl serving me tried to pick out the most dried out, smallest squid piece available....or it seemed that way....
In any event, this place wasn't exactly my cup of tea. Then again, maybe I'm a bit to critical. I guess if I'm paying almost $10/kg more for my prawns I hope the quality matches the price. Sadly, this wasn't the case here. Don't think I'll be coming back for seconds....

Shazzbot1 24 Nov 2013

Paying $10 more per kg for prawns - I'd expect premium prawns. Sounds like they don't know what customer service is, this is one I would avoid. Thanks for reviewing.

verified email - 24 Jul 2012

This is my first choice to buy fresh and frozen fish products locally. The staff are very helpful and my usual purchase are south australian King Prawns and I have never not been happy with the quality. The fish fillets are also lovely and recently a friend bought scallops here and told me they were delicious. A great friendly place to shop and if you want a large quantity you can always place an order with the friendly staff.

verified email - 19 Jul 2011

Yum, the fresh oysters at Samson's Seafood is delicious. They have a wide variety of fresh tasty seafood. The service is very friendly and helpful with tips and suggestions.

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