we pour everything into our water
Deep Southern exists as an antidote to thoughtless shortcuts, careless methods and flavourless food.
We make seawater clean, safe and accessible at scale so that everyone can honour the process before the plating. We’re for those who value their catch, and believe that Australia’s beautiful seafood deserves better.
Our process
Drawn directly from the Pacific Ocean, Deep Southern is collected on the incoming high tide when the water is cleanest. From there, each drop passes through our purification system. This makes the seawater safe to consume, while retaining its true ocean flavour.
Pre-Filter:
Removes sand and silt
Fine Filtration:
Clears impurities while keeping natural minerals
Microbial Safety:
Eliminates bacteria and pathogens without chemicals
Ozonation Boost:
Natural sterilisation extends the water’s freshness and shelf life
Our love for the ocean runs deep
Deep Southern isn’t a corporation. It’s the passion project of one man who simply wanted his mud crabs to taste the way Mother Nature Intended.
Tristan Houghton is a Tweed local and fisherman who has spent his life in and around the ocean. He carries a deep respect for the sea and its creatures, and believes in making sure nothing he catches is ever wasted. Every fish, crab or prawn is honoured from the instant it hits his deck to the moment it graces his plate.
The idea for Deep Southern came during the 2022 floods. Tristan had some mud crabs ready for the pot, but his local seawater was contaminated. He looked online to see if he could buy some, and realised that no one in Australia was selling it. That had to change.
Tristan discussed the idea with his Yindjibarndi family back in Western Australia and learned that First Nations communities had been preparing and cooking with seawater from the very beginning. His uncle had always said that food needed to be cooked “as salty as the sea”. For Tristan, this was validation that Deep Southern wasn’t some new invention, but actually a return to something lost.