Fish contain an array of oils, which vary markedly between species. The waste, by-catch and by­products from the Australian :fishing industry can therefore be value-added to yield a range of marine oils. It is estimated that 100 000 tonnes per annum of the Australian fish catch goes to waste. Research from this Project ( and its forerunner 91/77) has focused on oil from deep water and pelagic fish, and as a result of this work several companies have commenced production of marine oils for export and local use. Our research involved characterization of marine oils from Australian species, searching for new sources of commercially sought-after oils, development of new or refinement of existing processes suitable for Australian oils, and transfer of know-how to industry. Strong links exist with industry, giving an increased return for both the fishermen and oil processors, without increasing catch effort. Oils examined include: (i) wax esters derived from orange roughy, oreo dories and other fishes, (ii) shark liver oils containing squalene and diacylglycerol ethers, and (iii) triacylglycerol oils rich in essential omega-3 fatty acids. The oils are used as lubricants, in degreaser and hand cleaner products, in cosmetics and nutraceuticals.

The strengths of the Australian Marine Oils industry include: (i) relative sustainability of raw material (some countries show resources in decline), (ii) a clean and green image of the local resource, (iii) closeness to Asian markets, (iv) uniqueness of composition of several marine oils, (v) an increasing knowledge of marine oils and (vi) development of appropriate technologies. Opportunities exist based on these strengths and the Marine Oils industry has taken several products into the international market place. Together these features provide the Australian fishing and associated industries with the capacity to better utilize existing resources.

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.