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DATE:
2024-03-26

Great Barrier Reef Closures: A story of determination and unity

After the recent decision to phase out gillnets on the Great Barrier Reef World Heritage Area by mid-2027, senior FRDC representatives visited the fishers who will be impacted and were struck by their resilience and determination. Deputy Chair of FRDC Dr. Chris Calogeras and FRDC Managing...
Environment
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DATE:
2023-01-24

How the numbers stand for snapper survival

By Brad Collis Strategies to reverse the population decline in Australian fisheries that fish for Snapper (Chrysophrys auratus) are the focus of FRDC’s latest research on the species, including the impact of ‘catch and release’ practices. Improved understanding of the survival...
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DATE:
2022-12-09

Blue Carbon

Overview Blue carbon involves naturally storing carbon in coastal and marine ecosystems including mangroves, salt marshes, and seagrass communities. These areas can rapidly bury (or sequester) the carbon by the deposition and accumulation of sediment. Australia’s coastal wetland...
Communities
PROJECT NUMBER • 2019-143
DATE START/END: 29 APR 2021 - 30 OCT 2022

An investigation of Indigenous knowledges and nutritional health and wellbeing benefits and values of seafood for supporting Indigenous fisheries development

Globally there is a growing awareness and focus on maximising the contributions of fish to Indigenous diets and health through promotion of nutrition sensitive policies which support small-scale and Indigenous fisheries initiatives (FAO, 2017). To further contribute to the promotion of Indigenous...
ORGANISATION:
Monash University Clayton Campus
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PUBLISHED:
2020-03-01

In brief

NUFFIELD SCHOLAR Albertus Hanekom Albertus Hanekom from Kununurra, Western Australia, has been awarded an FRDC-funded Nuffield Scholarship to investigate how Barramundi aquaculture can grow more seafood and better manage stock levels. He is a nursery manager for Marine Produce Australia’s...
Environment
Environment
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PUBLISHED:
2019-03-01

Seafood quality frozen in time

When it comes to seafood, ‘fresh is best’ has been the mantra for eons. But is it? A fascinating food science project may lead to a challenging rethink of this belief Story and photos Brad Collis Sue Poole (left) and Philippa Tyler prepare randomised fish samples for one of the taste...
Industry
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