Cultural exposure sparks new ideas

Travel bursaries have provided the opportunity for young seafood leaders to bring home new ideas and inspiration to address local industry issues Story Annabel Boyer and...

Aquaculture’s ancient roots recognised

One of Australia’s oldest and most extensive Indigenous aquaculture sites has received World Heritage recognition By Gio Braidotti  

Dog treats tip the scales on fish waste

Innovation in the seafood sector is turning fish waste into a (literal) dog’s breakfast By Catherine Norwood  

WA surveys what fishers want

Fishers and their reasons for fishing are as diverse as the species targeted, but Western Australian research is uncovering common values around restocking estuaries By Bianca...

Expanding Chinese trade opportunities

With no tariffs on Australian seafood exported to China, government and industry groups are working together to expand the list of eligible products By Peter Horvat, general...

Seafood consumers open to options

Recent research from the FRDC sheds light on the consumption habits and experiences of Australian seafood consumers, providing a refreshed understanding of the challenges facing the seafood...

Beyond fish fingers

Value-added products provide pockets of growth for fish and seafood, tapping into retail produce convenience trends By Melanie Norris, senior manager, Fresh Analytics team,...

Protecting the consumer

Capacity has been built to protect NSW consumers of Spanish Mackerel from the southward migration of ciguatera fish poisoning By Gio...

Focused on fish for the future

As a leading fisheries ‘knowledge broker’ and scientist, Ian Knuckey says the active involvement of fishers from all sectors is essential to improve resource management and ensure a sustainable...

POMS: where is the Pacific Oyster industry now?

As oyster production rebuilds to near normal following the devastation of disease in Tasmania, producers continue to focus on research and management that will improve the industry’s...

Science briefs

BIOLOGY: Mantis shrimp super strength inspires material design

Sea alert systems assessed

Preparation that includes both emergency beacons on vessels and weather-related risk management training is highlighted in a new report on safety for commercial fishers By...

Joint initiative tackles biotoxins

Three Tasmanian seafood sectors have joined forces with national and international researchers to ensure food safety and develop new strategies to minimise the impacts of toxic algae blooms on...

Common ground

The capacity for Indigenous involvement in fisheries and aquaculture is growing through an approach that puts communication at its core By Melissa...

West by north-west

New information about the proportion of Western Rock Lobsters joining the annual migration – and where they go to – has potential implications for management of this high-value...

Supported by society

A deeper understanding of societal support can provide the fishing and aquaculture industry with a greater chance of achieving the outcomes they want By Annabel Boyer and Gio...

Prawn ‘fingerprints’ prove provenance

A new database that identifies the make-up of different Australian wild and farmed prawns at an atomic level will provide all players in the supply chain with confidence in the integrity of a...

Congress to offer global insight and connections

Australia is preparing to host one of the largest gatherings of fisheries stakeholders to discuss the latest advances in fisheries worldwide, with a focus on sustainability and...

From wetline to online, the digital market takes shape

The business-to-business potential for selling online is showing promise for seafood producers in Australia and around the world By Catherine Norwood...

Modern cuisine meets ancient delicacy

Value-added products provide pockets of growth for fish and seafood, tapping into retail produce convenience trends By Brad Collis