David Albers — Antarctic Royal Seafood

Born on a remote farm in South Africa in 1970, David Albers has spent more than three decades working at the meeting point of the ocean, craftsmanship, and modern food innovation.

His career began in 1995 as a commercial diver in Port Nolloth, mining diamonds off the Atlantic coast, before moving into maritime operations. This work later led him to Iceland on contract aboard deep-sea fishing trawlers, an experience that shaped his deep respect for the ocean and the people whose livelihoods depended on it.

Now based in Australia, David developed a particular connection to South Australia’s marine ecosystems and the fishermen who operate out of Port Lincoln, including some of the region’s most respected seafood families. This relationship, combined with a lifetime spent working on the water, ultimately inspired the creation of Antarctic Royal Seafood.

David’s connection to the ocean also runs through his family. His uncle, Dr. Robin Carter, was a pioneering marine biologist and fisheries scientist in Hermanus on South Africa’s Cape coast. He owned multiple abalone farms and became the first marine biologist to successfully breed abalone in Africa, a breakthrough that helped shape the early aquaculture industry on the continent. His life’s work studying abalone, coastal ecosystems, and sustainable resource management not only earned him professional respect but also profoundly influenced David. It sparked his early fascination with seafood and instilled a lasting respect for responsible ocean stewardship.

Driven by a belief that Australian seafood could produce a world-class sardine garum, David began refining traditional fermentation techniques using pristine Spencer Gulf sardines. Working alongside his fisherman counterparts, Toby & Marcus, as well as food scientists, fisheries experts, SARDI, and celebrated chefs including Peter Tempelhoff, he developed Sardine Garum and Sardine Garum Powder “Dust”, now regarded by many chefs as uniquely clean, powerful sources of umami.

Today, Antarctic Royal Seafood supplies restaurants and distributors across Australia, with rapidly growing international interest, particularly from Japan, where purity, provenance, and craft are deeply valued.

“My goal is simple: to create an ingredient that chefs are proud to use — honest, deeply flavourful, and born from the pure waters of Australia.”