Each year 4-5,000 tonnes of western rock lobster are cooked and exported to countries such as Japan and Taiwan. When existing cooking methods are used a proportion of cooked western rock lobster go black, this results in a product that is unacceptable to the customer
The blackening of the flesh is...
This report addresses an information and education need amongst the wild catch commercial fishing sector regarding biosecurity preparedness. In doing so, the project has led to the production of three information/education videos. The first and second videos focussed on the importance of biosecurity...
As at March 2013 the Seafood CRC had invested $6.79 million into research projects in its Future Harvest research theme to broadly address the issue of ‘fishing for profit’. The overall outcome and benefit of this legacy project is the improved application of research from the Future...
The primary goal of this research was to identify attributes of the seasonal biology of Blacklip Abalone (Haliotis rubra; hereafter referred to as Blacklip) that may be beneficial for optimising fishing strategies. The optimum months to harvest Blacklip to maximise yield were identified using a...
This project has identified the processing parameters required to optimise rock lobster processing using atmospheric steam cooking to ensure increased weight recovery, reduced melanosis and improved post processing sensory quality.
The information arising from this project enables processors...
The research team have studied the supply chain of Royal Red Prawns including the fishing operations, prawn handling and processing, and current market supply chains. The research team has also undertaken extensive sensory investigation to understand the specific sensory qualities of the Royal Red...
ORGANISATION:
Department of Agriculture and Fisheries EcoScience Precinct