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PUBLISHED:
2013-06-01

Devastation in Shark Bay nipped by diversification

Peter Jecks with a haul of Blue Swimmer Crabs he relied on before his Shark Bay fishery was closed in the wake of the 2010-11 marine heatwave. Photo: Melissa Marino By Melissa Marino If it was not for diversification, the freak natural events that two years ago closed the Shark Bay crab trap...
Environment
PROJECT NUMBER • 2013-008
DATE START/END: 30 JUN 2013 - 30 OCT 2015

Movement, habitat utilisation and population status of the endangered Maugean skate and implications for fishing and aquaculture operations in Macquarie Harbour

The Maugean skate (Zearaja maugeana) was first discovered scientifically in 1988 and is known only from two localities, Macquarie Harbour (western Tasmania) and Bathurst Harbour (southwestern Tasmania). The total range of the species is thought to be no more than 100 km² and the population size has...
ORGANISATION:
University of Tasmania (UTAS)
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PUBLISHED:
2022-06-20

Campaigns mobilise communities for fisheries health

Building on evidence-based stock assessments and fisheries regulations, behavioural science and social marketing are providing new strategies to help fishers rebuild and maintain stocks of Australia’s favourite fish species By Catherine Norwood Fishers are being urged to help rebuild...
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PUBLISHED:
2021-09-14

Final Reports

Interested in an FRDC final report? For a copy of an FRDC project final report go to www.frdc.com.au, contact the FRDC on 02 6122 2100, or email frdc@frdc.com.au Northern Aquaculture vision 2019-096 This report provides a summary of the ‘Aquaculture opportunities in northern Australia:...
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PUBLISHED:
2020-12-01

How the seas can help meet global food needs

The sustainable production of meat proteins from the world’s oceans could almost double by 2050, according to a recently released international blue paper, The Future of Food from the Sea. By Catherine Norwood The report has identified that capture fisheries could increase yields by 20 per...
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PUBLISHED:
2019-12-01

New players in the marine protein market

Advances in food technologies are creating ‘new’ products that cater to changing consumer trends, including a focus on the broader environmental impacts and welfare issues associated with food choices By Catherine Norwood Shiok Meats showcased its cell-cultured prawn meat in shrimp dumplings...
Communities
PROJECT NUMBER • 2018-075
DATE START/END: 31 MAR 2019 - 30 MAR 2021

Aquaculture-Community Futures: North West Tasmania

The FRDC's strategic RD&E focus for 2015-20 is on maximising impact by concentrating on knowledge development around three priorities: i) ensuring that Australian fishing and aquaculture products are sustainable and acknowledged to be so; ii) improving productivity and profitability of fishing and...
ORGANISATION:
University of Tasmania (UTAS)
Industry
PROJECT NUMBER • 2008-904
DATE START/END: 31 JAN 2009 - 29 MAY 2009

Seafood CRC: benefit-cost analysis of marker assisted selection in Australian aquaculture species

Both a strains performance in the face of disease, and its product eating quality, have large economic effects on aquaculture industries worldwide. Genetic variation for disease resistance and meat quality traits have been found, but such traits are often complex to understand and measure....
ORGANISATION:
Flinders University
Industry
PROJECT NUMBER • 2004-221
DATE START/END: 29 JUN 2004 - 31 JUL 2008

Aquafin CRC - Enhanced hatchery production of Striped Trumpeter, Latris lineata, in Tasmania through system design, microbial control and early weaning

A major bottleneck in the development of many new marine fish species for aquaculture in Australia is the production of high quality juveniles (Battaglene and Fielder 1997). According to the Australian Fisheries Statistics 2002 (ABARE, 2003) only three species of fish are cultivated from eggs and...
ORGANISATION:
University of Tasmania (UTAS)
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PUBLISHED:
2021-11-30

Master the art of filleting

A new online guide provides the techniques and species knowledge to help recreational fishers (and others) produce restaurant-quality fillets from their catch in no time Words Brad Collis, Photos Evan Collis A plate stacked with deboned full-flesh fillets ready for the pan or grill is the...
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