PROJECT NUMBER
•
2011-069
PROJECT STATUS:
COMPLETED
ORGANISATION:
University of Tasmania (UTAS)
SPECIES
2,377 results
PROJECT NUMBER
•
2010-767
PROJECT STATUS:
COMPLETED
ORGANISATION:
CSIRO Oceans and Atmosphere Hobart
SPECIES
PROJECT NUMBER
•
1994-115
PROJECT STATUS:
COMPLETED
Marine oils from Australian fish: characterisation and value added products
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....
ORGANISATION:
CSIRO Oceans and Atmosphere Hobart
PROJECT NUMBER
•
2009-743
PROJECT STATUS:
COMPLETED
ORGANISATION:
Australian Seafood Industries Pty Ltd (ASI)
SPECIES
PROJECT NUMBER
•
2006-062
PROJECT STATUS:
COMPLETED
ORGANISATION:
Queensland Museum
SPECIES
PROJECT NUMBER
•
2013-748
PROJECT STATUS:
COMPLETED
ORGANISATION:
University of Tasmania (UTAS)
SCRC: Optimising harvest practices for Yellowtail Kingfish
Project number:
2010-778
Project Status:
Completed
Budget expenditure:
$0.00
Principal Investigator:
Trent D'Antignana
Organisation:
Flinders University
Project start/end date:
30 Jun 2011
-
30 Jun 2013
Contact:
FRDC
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
ISBN:
978-0-9874281-1-0
Author:
Trent D'Antignana
Final Report
•
2013-05-01
•
1.72 MB
2010-778-DLD.pdf
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.
PROJECT NUMBER
•
2016-246
PROJECT STATUS:
COMPLETED
Australian Fisheries and Aquaculture Statistics 2015
Outcomes achieved to date:
A reliable time series of economic data about Australia’s fishing and aquaculture industries provided to ensure well informed investment, management and policy decisions by governments, the fishing industry and the public in general.
Accurate information...
ORGANISATION:
Department of Agriculture, Fisheries and Forestry (DAFF) ABARES
PROJECT NUMBER
•
2001-074
PROJECT STATUS:
COMPLETED
ORGANISATION:
University of Tasmania (UTAS)
SPECIES
PROJECT NUMBER
•
1996-347
PROJECT STATUS:
COMPLETED
Identification of a Y-chromosome marker in Atlantic salmon (extension to FRDC 95/80)
The aquaculture of Atlantic salmon began in Australia in the mid-1960' s with an importation of ova from Canada to New South Wales. Anecdotal evidence suggested that the Australian population went through a severe bottleneck event during the early years due to poor survival and subsequent small...
ORGANISATION:
CSIRO Oceans and Atmosphere Hobart
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