The flavour of a seafood is one of several sensory properties that determines whether it is marketable and at what market price. Those species of crustaceans that possess characteristic flavours, such as the Endeavour prawn, the Royal Red prawn and the Balmain Bug have from time to time been...

This project allowed work with the Australian Barramundi Farmers Association (ABFA) to: Coordinate the planning, implementation, and reporting of R&D projects conducted by the Seafood CRC to achieve the outcomes specified in the ABFA Strategic Plan. Facilitate the barramundi farming...

This report covers the activities projects 1996/341 and 1999/333 for the period 1996 to 2000. In October 1999 AUSEAS along with the National Seafood Centre (NSC) and SeaQual were brought together under the umbrella name of Seafood Services Australia (SSA). To avoid confusion, for the...

Marketing the western rock lobster has undergone a dramatic transformation over the last 5 years. For the 1993/94 season 2.8 m kg out of a catch of (ca) 11 million kg was marketed live, approximately 25.5%, compared with 5% of the catch, which was the norm 5 years ago. The rock lobster industry has...