Seafood is a nutritionally important food and an inherent part of Australian eating culture. However, consumers are often unsure which seafood to eat. This is for a range of reasons, including not knowing enough about the defining features of differing species or how to prepare and cook them, as...
The key outcome of this project is the implementation plan at Appendix 1 which provides a comprehensive, prioritised list of actions for the SESSF as it transitions to a new harvest strategy framework. The implementation plan also provides a framework for ongoing governance and reporting to ensure...
This work set out to quantify the biology and diet of three key range-shifting species in Tasmania with both recreational and commercial fishery value. The project was heavily reliant on engagement from the recreational fishing community and multiple citizen science initiatives, as well as...
This study examined the issues around non-market values requirements and identified potential sources of robust and defensible estimates of key values, including those generally viewed as difficult to measure.
The project identified thirteen types of non-market values that fisheries and...
Several stakeholders within the Australian seafood industry have demonstrated strong leadership
by developing carbon neutral business practices. In 2017, participants in the National Seafood
Industry Leadership Program challenged the industry to become carbon neutral by 2030. In
response, the...