8 results
Industry
PROJECT NUMBER • 2019-003
PROJECT STATUS:
COMPLETED

Harvest and slaughter methods for farmed Barramundi to minimise fish stress and achieve premium market quality and improved fish welfare outcomes

The Australian Barramundi Farmer's Association (ABFA) has learned how harvest teams on farms can take simple preparatory steps to ensure the quality and consistency of Australian farmed Barramundi reaching the market. Scientists have worked with farmers that have nurtured their Barramundi for...
ORGANISATION:
Department of Agriculture and Fisheries EcoScience Precinct
SPECIES
Environment
PROJECT NUMBER • 2018-047
PROJECT STATUS:
COMPLETED

Barramundi origins: determining the contribution of stocking to the Barramundi catch on Queensland's east coast

Researchers from Queensland’s Department of Agriculture and Fisheries, James Cook University, and the University of Western Australia tested a range of otolith-based and genetic methods to identify hatchery-born from wild-born Barramundi. The project took place in the Dry Tropics region, where...
ORGANISATION:
Department of Agriculture and Fisheries EcoScience Precinct
SPECIES
Industry

Sensory testing of seafood - fresh versus frozen - and development of frozen seafood recipes

Project number: 2017-179
Project Status:
Completed
Budget expenditure: $67,870.00
Principal Investigator: Peter Horvat
Organisation: Department of Agriculture and Fisheries EcoScience Precinct
Project start/end date: 14 Jan 2018 - 30 Dec 2019
Contact:
FRDC

Need

The FRDC has developed a range of materials that assist consumer to better understand seafood - seafood user manual, Eyre Peninsula Seafood Guide, flavour wheel, etc. however little material has been developed to address consumer needs on preparing seafood in a way that reduces smell or touching.

In looking at the recipes developed as part of the seafood user manual, many are now dated and do not reflect the current simplified approach to cooking used by Australian consumers.

Some recipe development has been undertaken by the Alaskan Seafood Marketing Institute - and could possibly be used as a base for adaptation to local species.

Objectives

1. Develop recipes that address consumer needs - do not smell or use frozen seafood
2. Provide the research (qualitative sensory evaluations) to underpin consumer confidence in choosing and using frozen seafood

Final report

Authors: Sue Poole Carl Paulo Philippa Lyons Paul Exley
Final Report • 2019-10-30 • 928.34 KB
2017-179-DLD.pdf

Summary

There is a strong negative perception of frozen fish amongst consumers, with many considering that frozen product is of inferior quality compared to ‘fresh’ (chilled) fish. The resistance to purchase frozen fish continues, despite modern freezing technology and practices resulting in frozen product that remains as premium quality for longer than chilled fish.

Project products

Book • 4.94 MB
2017-179-Fishfreshfrozen.pdf

Summary

Which is better… fresh or frozen? When it comes to fish and seafood, everyone says that fresh is best … but is this really true? Sensory testing research shows there is no discernible difference between fresh or frozen fish from a culinary perspective.
Industry
PROJECT NUMBER • 2017-145
PROJECT STATUS:
COMPLETED

Pilot - Development of Seafood Nutritional Panels

Understanding the nutritional composition of seafood products is both a regulatory requirement and a consumer demand. Although a considerable body of data exists that covers key fish species, the majority of commercially important species within the wild catch sector still lack a basic...
ORGANISATION:
Department of Agriculture and Fisheries EcoScience Precinct

Fisheries managers workshop

Project number: 2017-116
Project Status:
Completed
Budget expenditure: $16,000.00
Principal Investigator: Claire Andersen
Organisation: Department of Agriculture and Fisheries EcoScience Precinct
Project start/end date: 17 Sep 2017 - 28 Feb 2018
Contact:
FRDC

Need

Given increasing complexity in fisheries management and additional scrutiny on managers, there is a need for fisheries managers from the different jurisdictions to meet as a group to exchange ideas and initiatives and build networks. The Australian Fisheries Management Forum (AFMF), comprised of the respective heads of Commonwealth and State/Territory management agencies, supports the need for such a forum.

Similar cross-fertilisation forums exist between researchers through the Australian Society for Fish Biology (ASFB) and the National Compliance Committee for compliance officers.

It has been a considerable period since fisheries managers workshops were last held. Previous workshops occurred in the 1980s and early 1990s. In March 2014, a two-day national fisheries management workshop was held in Adelaide at the South Australian Aquatic Sciences Centre. This workshop was overseen by the AFMF’s Fisheries Management Sub-Committee (FMSC), with funding support from the Fisheries Research and Development Corporation (FRDC). Recommendations arising from this workshop included convening a subsequent fisheries managers workshop in 12-24 months and the formation of an Australian Professional Fisheries Management Society.

As an interim arrangement pending the potential formation of a professional fisheries managers society as a chapter of ASFB, the FMSC has agreed to hold another fisheries managers workshop, which Queensland will host in October 2017.

Future workshops will be held to coincide with ASFB annually (starting in 2018).

Objectives

1. Hold workshop to solidify the fisheries management working group as part of AFMF
Industry
PROJECT NUMBER • 2017-020
PROJECT STATUS:
COMPLETED

Identification of muscle parasite in Yellowtail Kingfish (Seriola lalandi) and Mahi Mahi (Coryphaena hippurus), and determination as to the efficacy of non-invasive screening technology for the purpose of identifying infected fish in a commercial fish processing environment

Yellowtail kingfish (Seriola lalandi) and Mahi mahi (Coryphaena hippurus) are actively targeted by fishers in the warmer waters of northern NSW. Both species are becoming increasingly important to local fishers with escalating demand due to increased consumer awareness of the premium eating quality...
ORGANISATION:
Department of Agriculture and Fisheries EcoScience Precinct
Industry
PROJECT NUMBER • 2017-018
PROJECT STATUS:
COMPLETED

Improving survival and quality of crabs and lobsters in transportation from first point of sale to market.

Eastern rock lobsters, spanner crabs and mud crabs command a high price when supplied to the market as live product. Being aquatic animals, the demands to retain maximum quality and liveliness through the supply chain are challenging. Once taken from water, these crustaceans are subject to...
ORGANISATION:
Department of Agriculture and Fisheries EcoScience Precinct
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