There is confusion and lack of knowledge on the seasonal availability of Australian seafood species. This has resulted in:
- The reluctance of the food service and retail industries to use some seafood because the
lack of knowledge about seafood seasonality and unreliable supplies make it difficult to plan
ahead in cases such as: the design of menus; undertaking of promotions; the budgeting of input
costs; and ordering of the product.
- Under utilisation of species, as users are not informed on alternative species available at
different times of the year.
- Misleading of consumers, for example , calling frozen seafood 'fresh' and mislabeling the
species.
There is a need for research which will provide comprehensive seasonality information to groups such as:
- domestic distributors/wholesalers of seafood;
- exporters, overseas importers, and government agencies (e.g. Austrade);
- education and training establishments such as TAFE and seafood schools;
- the food service sector - restaurants, caterers and institutional providers, including chefs,
business owners and purchasing managers; and
- the food retail sector, particularly purchasing managers in major retail chains.
Interviews conducted with the food service and food retail sector during the first stage of the seasonality project also highlighted the enthusiasm from these sectors for such information.
The availability of such information will help to promote seafood during its peak supplies and hence provide better and more consistent returns to the seafood industry as a whole,
Publication
Australian Seafood by Season is a user-friendly guide to Australian seafood seasonality. Its publication has been funded by the Fisheries Research and Development Corporation, the Department of Primary Industries, Queensland and the Queensland Commercial Fishermen's Organisation.
This calendar has been developed in response to the reluctance by many in the food retail and food service sectors to use some seafood because the unknown supply makes it difficult to plan ahead such activities as designing menus, undertaking of promotions, budgeting of input costs, and ordering seafood products.
The seasonality information contained within this publication applies to fresh seafood. However, it is important to note that seafood is available all year round as a frozen product and that the quality of quick-frozen seafood can be equivalent to that of fresh seafood.
The seasonality information has been collected from sources that include, state fisheries departments, fisheries management authorities, fishing companies and individual fishers around Australia. It is important for readers to recognise that this information is a guide only, as seafood seasonality can be affected by factors such as weather conditions or fisheries closures.
The seasonal closures indicated are correct at the time of printing. However, some closures are subject to change, and readers should check with the fisheries management authority in their state to see if they are still valid.
