A crucial obligation of the Seafood CRCs research program is to utilise a suite of extension methods to ensure that results, outcomes, techniques and skills are disseminated to relevant stakeholders of the Australian seafood industry. To have applicable Seafood CRC research outcomes embedded within the Seafood Industry Training Package there will be a highly effective and long term extension strategy. This approach will enhance the capacity of the Seafood CRC in delivering a skills based legacy to the Australian seafood industry.
If this opportunity was not taken and implemented, there is a real risk of not adequately capturing all of the skill sets developed by research agencies and or industry partners over the life of the Seafood CRC. The final consequences of this could be both economic in terms of commercial production efficiencies and also from a human skills base dimension and when considering this holistically it has the potential to weaken our international standing in the global seafood community.
Final report
Farmed Yellowtail Kingfish (YTK) is considered to be a premium quality fish, ideal for sashimi and sushi, dishes comprised of raw fish. To be acceptable for such delicacies the flesh has to be oily, firm and slightly translucent, with a fine creamy texture and a delicate flavour. The price received, and the reputation of the supplier, are largely dependent on the quality of the product produced. Therefore it is of great interest to optimise the production of high quality fish, especially in the increasingly competitive white fish market.
This project sought to investigate several issues relating to commercial harvest practices for Yellowtail Kingfish, with the aim of modifying any aspect to improve product quality and/or harvesting efficiency.
