313 results
Environment
PROJECT NUMBER • 1986-087
PROJECT STATUS:
COMPLETED

Northern shark tagging study

In 1982, CSIRO applied to the Fishing Industry Research Trust Account for funding of a joint biological investigation of northern Australian pelagic fish stocks. At that time these stocks supported a Taiwanese surface gill-net fishery based on sharks, tunas and Spanish mackerel. During the 1970's...
ORGANISATION:
CSIRO Oceans and Atmosphere Cleveland
Environment
Environment
PROJECT NUMBER • 2013-053
PROJECT STATUS:
COMPLETED

Summer spawning patterns and preliminary Daily Egg Production Method survey of Jack Mackerel and Sardine off the East Coast

This study was undertaken collaboratively by fisheries scientists from the South Australian Research and Development Institute (SARDI) and the University of Tasmania. It was the first dedicated application of the Daily Egg Production Method (DEPM) to Jack Mackerel, Trachurus declivis. It...
ORGANISATION:
SARDI Food Safety and Innovation
Industry
PROJECT NUMBER • 2015-022
PROJECT STATUS:
COMPLETED

Understanding the movement, behaviour and post-release survival rates of Swordfish to sustainably develop a new large pelagic game fishery off the coast of Tasmania – a pilot study

While recreational fishers in Australia have targeted Swordfish in the past, both at night-time with shallow set baits and during the day with deep-set baits, success had been limited with only a few Swordfish reported landed. In 2014, adjacent to the coast of Tasmania an individual fisher had...
ORGANISATION:
University of Tasmania
SPECIES
Environment
Environment
PROJECT NUMBER • 2013-032
PROJECT STATUS:
COMPLETED

PIRSA: Surveying, searching and promoting cuttlefish spawning activity in northern Spencer Gulf

The size of the Giant Australian Cuttlefish (Sepia apama) population on the Point Lowly spawning grounds in 2014 increased for the first time since 2009, yet management is remaining cautiously optimistic as the reason for this increase is currently unknown. In addition to the annual assessment...
ORGANISATION:
SARDI Food Safety and Innovation
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