PROJECT NUMBER
•
2019-014
PROJECT STATUS:
CURRENT
ORGANISATION:
University of Adelaide
7 results
PROJECT NUMBER
•
2018-181
PROJECT STATUS:
COMPLETED
The End of an Era: Acknowledging the socio-cultural history and contribution of Australian small-scale fisheries
With little fanfare or attention, commercial fishing in the Gippsland Lakes in eastern Victoria ceased on 1 April 2020. The small-scale commercial fishery, which was crucial to the establishment of the town of Lakes Entrance roughly 150 years ago, was closed by the Victorian State...
ORGANISATION:
A Twigg
PROJECT NUMBER
•
2017-100
PROJECT STATUS:
COMPLETED
ORGANISATION:
Fisheries Research and Development Corporation (FRDC)
PROJECT NUMBER
•
2015-034
PROJECT STATUS:
COMPLETED
ORGANISATION:
Fisheries Research and Development Corporation (FRDC)
Summer spawning patterns and preliminary Daily Egg Production Method survey of Jack Mackerel and Sardine off the East Coast: Vessel Charter
Project number:
2013-053.30
Project Status:
Completed
Budget expenditure:
$52,500.00
Principal Investigator:
Timothy M. Ward
Organisation:
Corporate Alliance Enterprise Pty Ltd
Project start/end date:
19 Dec 2013
-
27 Feb 2014
Contact:
FRDC
SPECIES
Summer spawning patterns and preliminary Daily Egg Egg Production Method survey of Jack Mackerel and Sardine off the East Coast: Vessel Charter - adult survey
Project number:
2013-053.20
Project Status:
Completed
Budget expenditure:
$120,358.12
Organisation:
Richey Fishing Co Pty Ltd
Project start/end date:
19 Dec 2013
-
27 Feb 2014
Contact:
FRDC
SPECIES
Development of value-adding products and preliminary marketing trials for jack mackerel (Trachurus declivis)
Project number:
1997-410
Project Status:
Completed
Budget expenditure:
$39,324.00
Principal Investigator:
Felicia Kow
Organisation:
Australian Maritime College (AMC)
Project start/end date:
7 Mar 1998
-
31 Oct 2000
Contact:
FRDC
SPECIES
To develop consumer acceptable value-added products, thereby increasing the value of the jack mackerel fishery.
1. Examination of potential jack mackerel products for human consumption.
2. Development of a selected range of jack mackerel products (2-3) for further development, with preliminary acceptability tests using focus groups. The ultimate aim is to develop new Asian markets.
3. Market testing of new jack mackerel products, targetting ethnic communities.
4. Documentation of processing procedures including HACCP plan which complies with both U.S. FDA Seafood HACCP regulation and ANZ Food Standards Code.
Final report
Author:
Felicia Kow
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