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PROJECT NUMBER • 2014-019

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Developing a fishery independent estimate of biomass for snapper

This study was undertaken by the South Australia Research and Development Institute (SARDI). Through overcoming considerable technical challenges, this study was the first to successfully develop a relatively non-destructive molecular probe that can reliably identify Snapper (Chrysophrys auratus)...

ORGANISATION:

SARDI Food Safety and Innovation

Seafood CRC: a critical evaluation of supply-chain temperature profiles to optimise food safety and quality of Australian oysters

The majority of Australian oyster production occurs in New South Wales, Tasmania and South Australia. New South Wales industry produces both the Sydney Rock Oyster and the Pacific Oyster. The Tasmanian and South Australian industries produce the Pacific Oyster. Temperature requirements in the Export...

ORGANISATION:

SARDI Food Safety and Innovation

Assess new technologies and techniques that could improve the cost-effectiveness and robustness of recreational fishing surveys

Currently, the most significant gap in our knowledge in assessing the status of community-shared fisheries is determining the relative contribution by the recreational sector. To explore this issue, a two-day national workshop was held from 10-12 July 2018 at the South Australian Research and...

ORGANISATION:

SARDI Food Safety and Innovation

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Developing a fishery independent estimate of biomass for snapper

Seafood CRC: a critical evaluation of supply-chain temperature profiles to optimise food safety and quality of Australian oysters

Assess new technologies and techniques that could improve the cost-effectiveness and robustness of recreational fishing surveys

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