Project number: 2003-414
Project Status:
Budget expenditure: $46,739.00
Principal Investigator: Cheryl Hughes
Organisation: Indian Ocean Fresh Australia Pty Ltd
Project start/end date: 29 Nov 2003 - 1 Aug 2005


As mentioned, both the east and west coast longline fisheries have recently developed Codes of Practice for responsible fishing but these are generic in nature and only intended to cover the fundamentals of personal, and workplace hygiene

To date no documented process exists for best practice handling processes for tuna caught in the Australian fisheries. Implementing this process and profiling it with purchasers will contribute to consistent high quality tuna being delivered to market. This should ensure that Australian tuna is seen as a premium product and result in improved demand and value for the fishery

There is also a need for concrete initiatives to be developed which articulate and demonstrate benchmarks such as the Australian Seafood Standard in a manner consistent with the Seafood Industry Training Package. As industry moves towards outcome based standards such as these and the PPPS and FSC, there is a need for Codes of Practice and Protocols to be developed. This application will fulfill such a need.


1. To compile a manual of best handling practice for the tuna longline industry
2. To conduct extension fieldwork to disseminate this information directly to the crews of longline vessels and staff of processing facilities
3. To promote the process to domestic and international tuna buyers


ISBN: 86905-930-0
Author: Erica Starling and Geoff Diver
Manual • 2005-09-19 • 1.66 MB
2003-414-The Australian Tuna Handling Manual- A practical guide for industry.pdf


The Australian tuna industry provides premium quality products to very particular markets. Delivering quality product to the tuna market is how we earn our living. Better quality results in higher prices. All efforts are wasted if the tuna arrive at the market place in poor condition.

When working on an Australian tuna vessel, you become part of the chain delivering these quality seafood products. The way you handle the catch from when it is hooked, to when it is landed, cleaned, chilled and stored will affect its quality. Your work in managing the deck and storage spaces of the vessel before fishing, during fishing, and after unloading can influence the quality of the product coming from your vessel. Everything you do on the deck of the boat, from cleaning to the storage of chemicals, bait, and product, has the potential to affect the quality of the catch.

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