SCRC: Optimising harvest practices for Yellowtail Kingfish
Ultimately, the need is to make the production of farmed YTK a profitable enterprise. To this end it is necessary to not only reduce the cost of production by improving harvest efficiencies, it is necessary to improve the consistency and overall quality of the product so as to justify a quality driven increase in the farm gate price of the product. Understanding how harvest husbandry techniques influence flesh quality attributes will allow CST to develop and apply best practice standard operating systems, reduce customer complaints and improve the company’s position in a competitive market.
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.
