The flavour of a seafood is one of several sensory properties that determines whether it is marketable and at what market price.  Those species of crustaceans that possess characteristic flavours, such as the Endeavour prawn, the Royal Red prawn and the Balmain Bug have from time to time been unpopular in markets because of the occurrence of these natural flavours.  Other species with bland or little flavour also draw critical comment from consumers paying high prices in restaurants.  Although some evidence has indicated that diet and environment are major contributing factors in the determination of the flavours of crustaceans, no definite link has been established.  The current study was accordingly undertaken to identify the sources of the compounds responsible for such characteristic flavours, and to provide an explanation for the occasional outbreaks of strong flavours in wild-harvested prawns, and the absence of natural flavours in cultivated animals.  The technological aim of the work was to improve the flavour quality of Australian produced prawns for both domestic and overseas consumption.  The ultimate return to the fishing industry from this research would be products of reliable flavour quality capable of yielding high market prices.

Evidence obtained from the chemical and sensory analyses of nine species of wild-harvested prawns and two species of cultivated prawns showed that bromophenols, particularly 2-bromophenol, 4-bromophenol, 2,6-dibromophenol and 2,4,6-tribromophenol, enhanced the desirable seafood flavours of wild-harvested animals.  Conversely, the near absence of these compounds from cultivated prawns left the flesh bland and lacking prawn-like flavours.  In addition, these analyses showed that the bromophenol content of prawn heads (which includes the gut) was seven times that found in the tails for wild-harvested prawns and three times that found in cultivated animals.  As an adjunct to this work 31 species of ocean fish were analysed for their bromophenol content.  Results from these analyses showed that the average total bromophenol content of benthic carnivores and omnivores was 100 times greater than that of piscivorous carnivores.  The analyses also showed that the bromophenol content in the animal’s gut was greater than that found in the flesh.  These findings supported the belief that bromophenols are derived from the diet of marine animals.

Following detailed surveys of literature pertaining to the dietary intake of prawns and fish, the likely sources of bromophenols in these animals appeared to be polychaetes and marine algae.  Analyses of 16 species of polychaetes showed that these soft bodied organisms were a major source of bromophenols in the marine environment.  Analyses of 50 species of marine algae showed that these plants were probably the world’s major repository of bromophenols in the marine environment, because of the wide occurrence of such plants along the nations’ coastlines. 

Modified prawn feeds were prepared in which bromophenols both in the free form and as their sulfate esters were added to a CSIRO formulation.  The concentrations of these compounds were similar to the highest levels found in commercial feeds. Results from feeding trials showed that the prawns did not discriminate between the modified feeds and the control.  Furthermore, sensory analyses carried out on these prawns showed that the modified feeds enhanced the natural flavour of prawn meat.  Of equal importance, it was found prawns fed on modified feed containing free bromophenols retained more of these compounds than prawns fed on feed containing the sulfate esters.

The flavour of a seafood is one of several sensory properties that determines whether it is marketable and at what market price.  Those species of crustaceans that possess characteristic flavours, such as the Endeavour prawn, the Royal Red prawn and the Balmain Bug have from time to time been unpopular in markets because of the occurrence of these natural flavours.  Other species with bland or little flavour also draw critical comment from consumers paying high prices in restaurants.  Although some evidence has indicated that diet and environment are major contributing factors in the determination of the flavours of crustaceans, no definite link has been established.  The current study was accordingly undertaken to identify the sources of the compounds responsible for such characteristic flavours, and to provide an explanation for the occasional outbreaks of strong flavours in wild-harvested prawns, and the absence of natural flavours in cultivated animals.  The technological aim of the work was to improve the flavour quality of Australian produced prawns for both domestic and overseas consumption.  The ultimate return to the fishing industry from this research would be products of reliable flavour quality capable of yielding high market prices.

Evidence obtained from the chemical and sensory analyses of nine species of wild-harvested prawns and two species of cultivated prawns showed that bromophenols, particularly 2-bromophenol, 4-bromophenol, 2,6-dibromophenol and 2,4,6-tribromophenol, enhanced the desirable seafood flavours of wild-harvested animals.  Conversely, the near absence of these compounds from cultivated prawns left the flesh bland and lacking prawn-like flavours.  In addition, these analyses showed that the bromophenol content of prawn heads (which includes the gut) was seven times that found in the tails for wild-harvested prawns and three times that found in cultivated animals.  As an adjunct to this work 31 species of ocean fish were analysed for their bromophenol content.  Results from these analyses showed that the average total bromophenol content of benthic carnivores and omnivores was 100 times greater than that of piscivorous carnivores.  The analyses also showed that the bromophenol content in the animal’s gut was greater than that found in the flesh.  These findings supported the belief that bromophenols are derived from the diet of marine animals.

Following detailed surveys of literature pertaining to the dietary intake of prawns and fish, the likely sources of bromophenols in these animals appeared to be polychaetes and marine algae.  Analyses of 16 species of polychaetes showed that these soft bodied organisms were a major source of bromophenols in the marine environment.  Analyses of 50 species of marine algae showed that these plants were probably the world’s major repository of bromophenols in the marine environment, because of the wide occurrence of such plants along the nations’ coastlines. 

Modified prawn feeds were prepared in which bromophenols both in the free form and as their sulfate esters were added to a CSIRO formulation.  The concentrations of these compounds were similar to the highest levels found in commercial feeds. Results from feeding trials showed that the prawns did not discriminate between the modified feeds and the control.  Furthermore, sensory analyses carried out on these prawns showed that the modified feeds enhanced the natural flavour of prawn meat.  Of equal importance, it was found prawns fed on modified feed containing free bromophenols retained more of these compounds than prawns fed on feed containing the sulfate esters.

The flavour of a seafood is one of several sensory properties that determines whether it is marketable and at what market price.  Those species of crustaceans that possess characteristic flavours, such as the Endeavour prawn, the Royal Red prawn and the Balmain Bug have from time to time been unpopular in markets because of the occurrence of these natural flavours.  Other species with bland or little flavour also draw critical comment from consumers paying high prices in restaurants.  Although some evidence has indicated that diet and environment are major contributing factors in the determination of the flavours of crustaceans, no definite link has been established.  The current study was accordingly undertaken to identify the sources of the compounds responsible for such characteristic flavours, and to provide an explanation for the occasional outbreaks of strong flavours in wild-harvested prawns, and the absence of natural flavours in cultivated animals.  The technological aim of the work was to improve the flavour quality of Australian produced prawns for both domestic and overseas consumption.  The ultimate return to the fishing industry from this research would be products of reliable flavour quality capable of yielding high market prices.

Evidence obtained from the chemical and sensory analyses of nine species of wild-harvested prawns and two species of cultivated prawns showed that bromophenols, particularly 2-bromophenol, 4-bromophenol, 2,6-dibromophenol and 2,4,6-tribromophenol, enhanced the desirable seafood flavours of wild-harvested animals.  Conversely, the near absence of these compounds from cultivated prawns left the flesh bland and lacking prawn-like flavours.  In addition, these analyses showed that the bromophenol content of prawn heads (which includes the gut) was seven times that found in the tails for wild-harvested prawns and three times that found in cultivated animals.  As an adjunct to this work 31 species of ocean fish were analysed for their bromophenol content.  Results from these analyses showed that the average total bromophenol content of benthic carnivores and omnivores was 100 times greater than that of piscivorous carnivores.  The analyses also showed that the bromophenol content in the animal’s gut was greater than that found in the flesh.  These findings supported the belief that bromophenols are derived from the diet of marine animals.

Following detailed surveys of literature pertaining to the dietary intake of prawns and fish, the likely sources of bromophenols in these animals appeared to be polychaetes and marine algae.  Analyses of 16 species of polychaetes showed that these soft bodied organisms were a major source of bromophenols in the marine environment.  Analyses of 50 species of marine algae showed that these plants were probably the world’s major repository of bromophenols in the marine environment, because of the wide occurrence of such plants along the nations’ coastlines. 

Modified prawn feeds were prepared in which bromophenols both in the free form and as their sulfate esters were added to a CSIRO formulation.  The concentrations of these compounds were similar to the highest levels found in commercial feeds. Results from feeding trials showed that the prawns did not discriminate between the modified feeds and the control.  Furthermore, sensory analyses carried out on these prawns showed that the modified feeds enhanced the natural flavour of prawn meat.  Of equal importance, it was found prawns fed on modified feed containing free bromophenols retained more of these compounds than prawns fed on feed containing the sulfate esters.

The flavour of a seafood is one of several sensory properties that determines whether it is marketable and at what market price.  Those species of crustaceans that possess characteristic flavours, such as the Endeavour prawn, the Royal Red prawn and the Balmain Bug have from time to time been unpopular in markets because of the occurrence of these natural flavours.  Other species with bland or little flavour also draw critical comment from consumers paying high prices in restaurants.  Although some evidence has indicated that diet and environment are major contributing factors in the determination of the flavours of crustaceans, no definite link has been established.  The current study was accordingly undertaken to identify the sources of the compounds responsible for such characteristic flavours, and to provide an explanation for the occasional outbreaks of strong flavours in wild-harvested prawns, and the absence of natural flavours in cultivated animals.  The technological aim of the work was to improve the flavour quality of Australian produced prawns for both domestic and overseas consumption.  The ultimate return to the fishing industry from this research would be products of reliable flavour quality capable of yielding high market prices.

Evidence obtained from the chemical and sensory analyses of nine species of wild-harvested prawns and two species of cultivated prawns showed that bromophenols, particularly 2-bromophenol, 4-bromophenol, 2,6-dibromophenol and 2,4,6-tribromophenol, enhanced the desirable seafood flavours of wild-harvested animals.  Conversely, the near absence of these compounds from cultivated prawns left the flesh bland and lacking prawn-like flavours.  In addition, these analyses showed that the bromophenol content of prawn heads (which includes the gut) was seven times that found in the tails for wild-harvested prawns and three times that found in cultivated animals.  As an adjunct to this work 31 species of ocean fish were analysed for their bromophenol content.  Results from these analyses showed that the average total bromophenol content of benthic carnivores and omnivores was 100 times greater than that of piscivorous carnivores.  The analyses also showed that the bromophenol content in the animal’s gut was greater than that found in the flesh.  These findings supported the belief that bromophenols are derived from the diet of marine animals.

Following detailed surveys of literature pertaining to the dietary intake of prawns and fish, the likely sources of bromophenols in these animals appeared to be polychaetes and marine algae.  Analyses of 16 species of polychaetes showed that these soft bodied organisms were a major source of bromophenols in the marine environment.  Analyses of 50 species of marine algae showed that these plants were probably the world’s major repository of bromophenols in the marine environment, because of the wide occurrence of such plants along the nations’ coastlines. 

Modified prawn feeds were prepared in which bromophenols both in the free form and as their sulfate esters were added to a CSIRO formulation.  The concentrations of these compounds were similar to the highest levels found in commercial feeds. Results from feeding trials showed that the prawns did not discriminate between the modified feeds and the control.  Furthermore, sensory analyses carried out on these prawns showed that the modified feeds enhanced the natural flavour of prawn meat.  Of equal importance, it was found prawns fed on modified feed containing free bromophenols retained more of these compounds than prawns fed on feed containing the sulfate esters.

The flavour of a seafood is one of several sensory properties that determines whether it is marketable and at what market price.  Those species of crustaceans that possess characteristic flavours, such as the Endeavour prawn, the Royal Red prawn and the Balmain Bug have from time to time been unpopular in markets because of the occurrence of these natural flavours.  Other species with bland or little flavour also draw critical comment from consumers paying high prices in restaurants.  Although some evidence has indicated that diet and environment are major contributing factors in the determination of the flavours of crustaceans, no definite link has been established.  The current study was accordingly undertaken to identify the sources of the compounds responsible for such characteristic flavours, and to provide an explanation for the occasional outbreaks of strong flavours in wild-harvested prawns, and the absence of natural flavours in cultivated animals.  The technological aim of the work was to improve the flavour quality of Australian produced prawns for both domestic and overseas consumption.  The ultimate return to the fishing industry from this research would be products of reliable flavour quality capable of yielding high market prices.

Evidence obtained from the chemical and sensory analyses of nine species of wild-harvested prawns and two species of cultivated prawns showed that bromophenols, particularly 2-bromophenol, 4-bromophenol, 2,6-dibromophenol and 2,4,6-tribromophenol, enhanced the desirable seafood flavours of wild-harvested animals.  Conversely, the near absence of these compounds from cultivated prawns left the flesh bland and lacking prawn-like flavours.  In addition, these analyses showed that the bromophenol content of prawn heads (which includes the gut) was seven times that found in the tails for wild-harvested prawns and three times that found in cultivated animals.  As an adjunct to this work 31 species of ocean fish were analysed for their bromophenol content.  Results from these analyses showed that the average total bromophenol content of benthic carnivores and omnivores was 100 times greater than that of piscivorous carnivores.  The analyses also showed that the bromophenol content in the animal’s gut was greater than that found in the flesh.  These findings supported the belief that bromophenols are derived from the diet of marine animals.

Following detailed surveys of literature pertaining to the dietary intake of prawns and fish, the likely sources of bromophenols in these animals appeared to be polychaetes and marine algae.  Analyses of 16 species of polychaetes showed that these soft bodied organisms were a major source of bromophenols in the marine environment.  Analyses of 50 species of marine algae showed that these plants were probably the world’s major repository of bromophenols in the marine environment, because of the wide occurrence of such plants along the nations’ coastlines. 

Modified prawn feeds were prepared in which bromophenols both in the free form and as their sulfate esters were added to a CSIRO formulation.  The concentrations of these compounds were similar to the highest levels found in commercial feeds. Results from feeding trials showed that the prawns did not discriminate between the modified feeds and the control.  Furthermore, sensory analyses carried out on these prawns showed that the modified feeds enhanced the natural flavour of prawn meat.  Of equal importance, it was found prawns fed on modified feed containing free bromophenols retained more of these compounds than prawns fed on feed containing the sulfate esters.

The flavour of a seafood is one of several sensory properties that determines whether it is marketable and at what market price.  Those species of crustaceans that possess characteristic flavours, such as the Endeavour prawn, the Royal Red prawn and the Balmain Bug have from time to time been unpopular in markets because of the occurrence of these natural flavours.  Other species with bland or little flavour also draw critical comment from consumers paying high prices in restaurants.  Although some evidence has indicated that diet and environment are major contributing factors in the determination of the flavours of crustaceans, no definite link has been established.  The current study was accordingly undertaken to identify the sources of the compounds responsible for such characteristic flavours, and to provide an explanation for the occasional outbreaks of strong flavours in wild-harvested prawns, and the absence of natural flavours in cultivated animals.  The technological aim of the work was to improve the flavour quality of Australian produced prawns for both domestic and overseas consumption.  The ultimate return to the fishing industry from this research would be products of reliable flavour quality capable of yielding high market prices.

Evidence obtained from the chemical and sensory analyses of nine species of wild-harvested prawns and two species of cultivated prawns showed that bromophenols, particularly 2-bromophenol, 4-bromophenol, 2,6-dibromophenol and 2,4,6-tribromophenol, enhanced the desirable seafood flavours of wild-harvested animals.  Conversely, the near absence of these compounds from cultivated prawns left the flesh bland and lacking prawn-like flavours.  In addition, these analyses showed that the bromophenol content of prawn heads (which includes the gut) was seven times that found in the tails for wild-harvested prawns and three times that found in cultivated animals.  As an adjunct to this work 31 species of ocean fish were analysed for their bromophenol content.  Results from these analyses showed that the average total bromophenol content of benthic carnivores and omnivores was 100 times greater than that of piscivorous carnivores.  The analyses also showed that the bromophenol content in the animal’s gut was greater than that found in the flesh.  These findings supported the belief that bromophenols are derived from the diet of marine animals.

Following detailed surveys of literature pertaining to the dietary intake of prawns and fish, the likely sources of bromophenols in these animals appeared to be polychaetes and marine algae.  Analyses of 16 species of polychaetes showed that these soft bodied organisms were a major source of bromophenols in the marine environment.  Analyses of 50 species of marine algae showed that these plants were probably the world’s major repository of bromophenols in the marine environment, because of the wide occurrence of such plants along the nations’ coastlines. 

Modified prawn feeds were prepared in which bromophenols both in the free form and as their sulfate esters were added to a CSIRO formulation.  The concentrations of these compounds were similar to the highest levels found in commercial feeds. Results from feeding trials showed that the prawns did not discriminate between the modified feeds and the control.  Furthermore, sensory analyses carried out on these prawns showed that the modified feeds enhanced the natural flavour of prawn meat.  Of equal importance, it was found prawns fed on modified feed containing free bromophenols retained more of these compounds than prawns fed on feed containing the sulfate esters.

The flavour of a seafood is one of several sensory properties that determines whether it is marketable and at what market price.  Those species of crustaceans that possess characteristic flavours, such as the Endeavour prawn, the Royal Red prawn and the Balmain Bug have from time to time been unpopular in markets because of the occurrence of these natural flavours.  Other species with bland or little flavour also draw critical comment from consumers paying high prices in restaurants.  Although some evidence has indicated that diet and environment are major contributing factors in the determination of the flavours of crustaceans, no definite link has been established.  The current study was accordingly undertaken to identify the sources of the compounds responsible for such characteristic flavours, and to provide an explanation for the occasional outbreaks of strong flavours in wild-harvested prawns, and the absence of natural flavours in cultivated animals.  The technological aim of the work was to improve the flavour quality of Australian produced prawns for both domestic and overseas consumption.  The ultimate return to the fishing industry from this research would be products of reliable flavour quality capable of yielding high market prices.

Evidence obtained from the chemical and sensory analyses of nine species of wild-harvested prawns and two species of cultivated prawns showed that bromophenols, particularly 2-bromophenol, 4-bromophenol, 2,6-dibromophenol and 2,4,6-tribromophenol, enhanced the desirable seafood flavours of wild-harvested animals.  Conversely, the near absence of these compounds from cultivated prawns left the flesh bland and lacking prawn-like flavours.  In addition, these analyses showed that the bromophenol content of prawn heads (which includes the gut) was seven times that found in the tails for wild-harvested prawns and three times that found in cultivated animals.  As an adjunct to this work 31 species of ocean fish were analysed for their bromophenol content.  Results from these analyses showed that the average total bromophenol content of benthic carnivores and omnivores was 100 times greater than that of piscivorous carnivores.  The analyses also showed that the bromophenol content in the animal’s gut was greater than that found in the flesh.  These findings supported the belief that bromophenols are derived from the diet of marine animals.

Following detailed surveys of literature pertaining to the dietary intake of prawns and fish, the likely sources of bromophenols in these animals appeared to be polychaetes and marine algae.  Analyses of 16 species of polychaetes showed that these soft bodied organisms were a major source of bromophenols in the marine environment.  Analyses of 50 species of marine algae showed that these plants were probably the world’s major repository of bromophenols in the marine environment, because of the wide occurrence of such plants along the nations’ coastlines. 

Modified prawn feeds were prepared in which bromophenols both in the free form and as their sulfate esters were added to a CSIRO formulation.  The concentrations of these compounds were similar to the highest levels found in commercial feeds. Results from feeding trials showed that the prawns did not discriminate between the modified feeds and the control.  Furthermore, sensory analyses carried out on these prawns showed that the modified feeds enhanced the natural flavour of prawn meat.  Of equal importance, it was found prawns fed on modified feed containing free bromophenols retained more of these compounds than prawns fed on feed containing the sulfate esters.

The flavour of a seafood is one of several sensory properties that determines whether it is marketable and at what market price.  Those species of crustaceans that possess characteristic flavours, such as the Endeavour prawn, the Royal Red prawn and the Balmain Bug have from time to time been unpopular in markets because of the occurrence of these natural flavours.  Other species with bland or little flavour also draw critical comment from consumers paying high prices in restaurants.  Although some evidence has indicated that diet and environment are major contributing factors in the determination of the flavours of crustaceans, no definite link has been established.  The current study was accordingly undertaken to identify the sources of the compounds responsible for such characteristic flavours, and to provide an explanation for the occasional outbreaks of strong flavours in wild-harvested prawns, and the absence of natural flavours in cultivated animals.  The technological aim of the work was to improve the flavour quality of Australian produced prawns for both domestic and overseas consumption.  The ultimate return to the fishing industry from this research would be products of reliable flavour quality capable of yielding high market prices.

Evidence obtained from the chemical and sensory analyses of nine species of wild-harvested prawns and two species of cultivated prawns showed that bromophenols, particularly 2-bromophenol, 4-bromophenol, 2,6-dibromophenol and 2,4,6-tribromophenol, enhanced the desirable seafood flavours of wild-harvested animals.  Conversely, the near absence of these compounds from cultivated prawns left the flesh bland and lacking prawn-like flavours.  In addition, these analyses showed that the bromophenol content of prawn heads (which includes the gut) was seven times that found in the tails for wild-harvested prawns and three times that found in cultivated animals.  As an adjunct to this work 31 species of ocean fish were analysed for their bromophenol content.  Results from these analyses showed that the average total bromophenol content of benthic carnivores and omnivores was 100 times greater than that of piscivorous carnivores.  The analyses also showed that the bromophenol content in the animal’s gut was greater than that found in the flesh.  These findings supported the belief that bromophenols are derived from the diet of marine animals.

Following detailed surveys of literature pertaining to the dietary intake of prawns and fish, the likely sources of bromophenols in these animals appeared to be polychaetes and marine algae.  Analyses of 16 species of polychaetes showed that these soft bodied organisms were a major source of bromophenols in the marine environment.  Analyses of 50 species of marine algae showed that these plants were probably the world’s major repository of bromophenols in the marine environment, because of the wide occurrence of such plants along the nations’ coastlines. 

Modified prawn feeds were prepared in which bromophenols both in the free form and as their sulfate esters were added to a CSIRO formulation.  The concentrations of these compounds were similar to the highest levels found in commercial feeds. Results from feeding trials showed that the prawns did not discriminate between the modified feeds and the control.  Furthermore, sensory analyses carried out on these prawns showed that the modified feeds enhanced the natural flavour of prawn meat.  Of equal importance, it was found prawns fed on modified feed containing free bromophenols retained more of these compounds than prawns fed on feed containing the sulfate esters.

The flavour of a seafood is one of several sensory properties that determines whether it is marketable and at what market price.  Those species of crustaceans that possess characteristic flavours, such as the Endeavour prawn, the Royal Red prawn and the Balmain Bug have from time to time been unpopular in markets because of the occurrence of these natural flavours.  Other species with bland or little flavour also draw critical comment from consumers paying high prices in restaurants.  Although some evidence has indicated that diet and environment are major contributing factors in the determination of the flavours of crustaceans, no definite link has been established.  The current study was accordingly undertaken to identify the sources of the compounds responsible for such characteristic flavours, and to provide an explanation for the occasional outbreaks of strong flavours in wild-harvested prawns, and the absence of natural flavours in cultivated animals.  The technological aim of the work was to improve the flavour quality of Australian produced prawns for both domestic and overseas consumption.  The ultimate return to the fishing industry from this research would be products of reliable flavour quality capable of yielding high market prices.

Evidence obtained from the chemical and sensory analyses of nine species of wild-harvested prawns and two species of cultivated prawns showed that bromophenols, particularly 2-bromophenol, 4-bromophenol, 2,6-dibromophenol and 2,4,6-tribromophenol, enhanced the desirable seafood flavours of wild-harvested animals.  Conversely, the near absence of these compounds from cultivated prawns left the flesh bland and lacking prawn-like flavours.  In addition, these analyses showed that the bromophenol content of prawn heads (which includes the gut) was seven times that found in the tails for wild-harvested prawns and three times that found in cultivated animals.  As an adjunct to this work 31 species of ocean fish were analysed for their bromophenol content.  Results from these analyses showed that the average total bromophenol content of benthic carnivores and omnivores was 100 times greater than that of piscivorous carnivores.  The analyses also showed that the bromophenol content in the animal’s gut was greater than that found in the flesh.  These findings supported the belief that bromophenols are derived from the diet of marine animals.

Following detailed surveys of literature pertaining to the dietary intake of prawns and fish, the likely sources of bromophenols in these animals appeared to be polychaetes and marine algae.  Analyses of 16 species of polychaetes showed that these soft bodied organisms were a major source of bromophenols in the marine environment.  Analyses of 50 species of marine algae showed that these plants were probably the world’s major repository of bromophenols in the marine environment, because of the wide occurrence of such plants along the nations’ coastlines. 

Modified prawn feeds were prepared in which bromophenols both in the free form and as their sulfate esters were added to a CSIRO formulation.  The concentrations of these compounds were similar to the highest levels found in commercial feeds. Results from feeding trials showed that the prawns did not discriminate between the modified feeds and the control.  Furthermore, sensory analyses carried out on these prawns showed that the modified feeds enhanced the natural flavour of prawn meat.  Of equal importance, it was found prawns fed on modified feed containing free bromophenols retained more of these compounds than prawns fed on feed containing the sulfate esters.

The flavour of a seafood is one of several sensory properties that determines whether it is marketable and at what market price.  Those species of crustaceans that possess characteristic flavours, such as the Endeavour prawn, the Royal Red prawn and the Balmain Bug have from time to time been unpopular in markets because of the occurrence of these natural flavours.  Other species with bland or little flavour also draw critical comment from consumers paying high prices in restaurants.  Although some evidence has indicated that diet and environment are major contributing factors in the determination of the flavours of crustaceans, no definite link has been established.  The current study was accordingly undertaken to identify the sources of the compounds responsible for such characteristic flavours, and to provide an explanation for the occasional outbreaks of strong flavours in wild-harvested prawns, and the absence of natural flavours in cultivated animals.  The technological aim of the work was to improve the flavour quality of Australian produced prawns for both domestic and overseas consumption.  The ultimate return to the fishing industry from this research would be products of reliable flavour quality capable of yielding high market prices.

Evidence obtained from the chemical and sensory analyses of nine species of wild-harvested prawns and two species of cultivated prawns showed that bromophenols, particularly 2-bromophenol, 4-bromophenol, 2,6-dibromophenol and 2,4,6-tribromophenol, enhanced the desirable seafood flavours of wild-harvested animals.  Conversely, the near absence of these compounds from cultivated prawns left the flesh bland and lacking prawn-like flavours.  In addition, these analyses showed that the bromophenol content of prawn heads (which includes the gut) was seven times that found in the tails for wild-harvested prawns and three times that found in cultivated animals.  As an adjunct to this work 31 species of ocean fish were analysed for their bromophenol content.  Results from these analyses showed that the average total bromophenol content of benthic carnivores and omnivores was 100 times greater than that of piscivorous carnivores.  The analyses also showed that the bromophenol content in the animal’s gut was greater than that found in the flesh.  These findings supported the belief that bromophenols are derived from the diet of marine animals.

Following detailed surveys of literature pertaining to the dietary intake of prawns and fish, the likely sources of bromophenols in these animals appeared to be polychaetes and marine algae.  Analyses of 16 species of polychaetes showed that these soft bodied organisms were a major source of bromophenols in the marine environment.  Analyses of 50 species of marine algae showed that these plants were probably the world’s major repository of bromophenols in the marine environment, because of the wide occurrence of such plants along the nations’ coastlines. 

Modified prawn feeds were prepared in which bromophenols both in the free form and as their sulfate esters were added to a CSIRO formulation.  The concentrations of these compounds were similar to the highest levels found in commercial feeds. Results from feeding trials showed that the prawns did not discriminate between the modified feeds and the control.  Furthermore, sensory analyses carried out on these prawns showed that the modified feeds enhanced the natural flavour of prawn meat.  Of equal importance, it was found prawns fed on modified feed containing free bromophenols retained more of these compounds than prawns fed on feed containing the sulfate esters.

The flavour of a seafood is one of several sensory properties that determines whether it is marketable and at what market price.  Those species of crustaceans that possess characteristic flavours, such as the Endeavour prawn, the Royal Red prawn and the Balmain Bug have from time to time been unpopular in markets because of the occurrence of these natural flavours.  Other species with bland or little flavour also draw critical comment from consumers paying high prices in restaurants.  Although some evidence has indicated that diet and environment are major contributing factors in the determination of the flavours of crustaceans, no definite link has been established.  The current study was accordingly undertaken to identify the sources of the compounds responsible for such characteristic flavours, and to provide an explanation for the occasional outbreaks of strong flavours in wild-harvested prawns, and the absence of natural flavours in cultivated animals.  The technological aim of the work was to improve the flavour quality of Australian produced prawns for both domestic and overseas consumption.  The ultimate return to the fishing industry from this research would be products of reliable flavour quality capable of yielding high market prices.

Evidence obtained from the chemical and sensory analyses of nine species of wild-harvested prawns and two species of cultivated prawns showed that bromophenols, particularly 2-bromophenol, 4-bromophenol, 2,6-dibromophenol and 2,4,6-tribromophenol, enhanced the desirable seafood flavours of wild-harvested animals.  Conversely, the near absence of these compounds from cultivated prawns left the flesh bland and lacking prawn-like flavours.  In addition, these analyses showed that the bromophenol content of prawn heads (which includes the gut) was seven times that found in the tails for wild-harvested prawns and three times that found in cultivated animals.  As an adjunct to this work 31 species of ocean fish were analysed for their bromophenol content.  Results from these analyses showed that the average total bromophenol content of benthic carnivores and omnivores was 100 times greater than that of piscivorous carnivores.  The analyses also showed that the bromophenol content in the animal’s gut was greater than that found in the flesh.  These findings supported the belief that bromophenols are derived from the diet of marine animals.

Following detailed surveys of literature pertaining to the dietary intake of prawns and fish, the likely sources of bromophenols in these animals appeared to be polychaetes and marine algae.  Analyses of 16 species of polychaetes showed that these soft bodied organisms were a major source of bromophenols in the marine environment.  Analyses of 50 species of marine algae showed that these plants were probably the world’s major repository of bromophenols in the marine environment, because of the wide occurrence of such plants along the nations’ coastlines. 

Modified prawn feeds were prepared in which bromophenols both in the free form and as their sulfate esters were added to a CSIRO formulation.  The concentrations of these compounds were similar to the highest levels found in commercial feeds. Results from feeding trials showed that the prawns did not discriminate between the modified feeds and the control.  Furthermore, sensory analyses carried out on these prawns showed that the modified feeds enhanced the natural flavour of prawn meat.  Of equal importance, it was found prawns fed on modified feed containing free bromophenols retained more of these compounds than prawns fed on feed containing the sulfate esters.

The flavour of a seafood is one of several sensory properties that determines whether it is marketable and at what market price.  Those species of crustaceans that possess characteristic flavours, such as the Endeavour prawn, the Royal Red prawn and the Balmain Bug have from time to time been unpopular in markets because of the occurrence of these natural flavours.  Other species with bland or little flavour also draw critical comment from consumers paying high prices in restaurants.  Although some evidence has indicated that diet and environment are major contributing factors in the determination of the flavours of crustaceans, no definite link has been established.  The current study was accordingly undertaken to identify the sources of the compounds responsible for such characteristic flavours, and to provide an explanation for the occasional outbreaks of strong flavours in wild-harvested prawns, and the absence of natural flavours in cultivated animals.  The technological aim of the work was to improve the flavour quality of Australian produced prawns for both domestic and overseas consumption.  The ultimate return to the fishing industry from this research would be products of reliable flavour quality capable of yielding high market prices.

Evidence obtained from the chemical and sensory analyses of nine species of wild-harvested prawns and two species of cultivated prawns showed that bromophenols, particularly 2-bromophenol, 4-bromophenol, 2,6-dibromophenol and 2,4,6-tribromophenol, enhanced the desirable seafood flavours of wild-harvested animals.  Conversely, the near absence of these compounds from cultivated prawns left the flesh bland and lacking prawn-like flavours.  In addition, these analyses showed that the bromophenol content of prawn heads (which includes the gut) was seven times that found in the tails for wild-harvested prawns and three times that found in cultivated animals.  As an adjunct to this work 31 species of ocean fish were analysed for their bromophenol content.  Results from these analyses showed that the average total bromophenol content of benthic carnivores and omnivores was 100 times greater than that of piscivorous carnivores.  The analyses also showed that the bromophenol content in the animal’s gut was greater than that found in the flesh.  These findings supported the belief that bromophenols are derived from the diet of marine animals.

Following detailed surveys of literature pertaining to the dietary intake of prawns and fish, the likely sources of bromophenols in these animals appeared to be polychaetes and marine algae.  Analyses of 16 species of polychaetes showed that these soft bodied organisms were a major source of bromophenols in the marine environment.  Analyses of 50 species of marine algae showed that these plants were probably the world’s major repository of bromophenols in the marine environment, because of the wide occurrence of such plants along the nations’ coastlines. 

Modified prawn feeds were prepared in which bromophenols both in the free form and as their sulfate esters were added to a CSIRO formulation.  The concentrations of these compounds were similar to the highest levels found in commercial feeds. Results from feeding trials showed that the prawns did not discriminate between the modified feeds and the control.  Furthermore, sensory analyses carried out on these prawns showed that the modified feeds enhanced the natural flavour of prawn meat.  Of equal importance, it was found prawns fed on modified feed containing free bromophenols retained more of these compounds than prawns fed on feed containing the sulfate esters.

The flavour of a seafood is one of several sensory properties that determines whether it is marketable and at what market price.  Those species of crustaceans that possess characteristic flavours, such as the Endeavour prawn, the Royal Red prawn and the Balmain Bug have from time to time been unpopular in markets because of the occurrence of these natural flavours.  Other species with bland or little flavour also draw critical comment from consumers paying high prices in restaurants.  Although some evidence has indicated that diet and environment are major contributing factors in the determination of the flavours of crustaceans, no definite link has been established.  The current study was accordingly undertaken to identify the sources of the compounds responsible for such characteristic flavours, and to provide an explanation for the occasional outbreaks of strong flavours in wild-harvested prawns, and the absence of natural flavours in cultivated animals.  The technological aim of the work was to improve the flavour quality of Australian produced prawns for both domestic and overseas consumption.  The ultimate return to the fishing industry from this research would be products of reliable flavour quality capable of yielding high market prices.

Evidence obtained from the chemical and sensory analyses of nine species of wild-harvested prawns and two species of cultivated prawns showed that bromophenols, particularly 2-bromophenol, 4-bromophenol, 2,6-dibromophenol and 2,4,6-tribromophenol, enhanced the desirable seafood flavours of wild-harvested animals.  Conversely, the near absence of these compounds from cultivated prawns left the flesh bland and lacking prawn-like flavours.  In addition, these analyses showed that the bromophenol content of prawn heads (which includes the gut) was seven times that found in the tails for wild-harvested prawns and three times that found in cultivated animals.  As an adjunct to this work 31 species of ocean fish were analysed for their bromophenol content.  Results from these analyses showed that the average total bromophenol content of benthic carnivores and omnivores was 100 times greater than that of piscivorous carnivores.  The analyses also showed that the bromophenol content in the animal’s gut was greater than that found in the flesh.  These findings supported the belief that bromophenols are derived from the diet of marine animals.

Following detailed surveys of literature pertaining to the dietary intake of prawns and fish, the likely sources of bromophenols in these animals appeared to be polychaetes and marine algae.  Analyses of 16 species of polychaetes showed that these soft bodied organisms were a major source of bromophenols in the marine environment.  Analyses of 50 species of marine algae showed that these plants were probably the world’s major repository of bromophenols in the marine environment, because of the wide occurrence of such plants along the nations’ coastlines. 

Modified prawn feeds were prepared in which bromophenols both in the free form and as their sulfate esters were added to a CSIRO formulation.  The concentrations of these compounds were similar to the highest levels found in commercial feeds. Results from feeding trials showed that the prawns did not discriminate between the modified feeds and the control.  Furthermore, sensory analyses carried out on these prawns showed that the modified feeds enhanced the natural flavour of prawn meat.  Of equal importance, it was found prawns fed on modified feed containing free bromophenols retained more of these compounds than prawns fed on feed containing the sulfate esters.

The flavour of a seafood is one of several sensory properties that determines whether it is marketable and at what market price.  Those species of crustaceans that possess characteristic flavours, such as the Endeavour prawn, the Royal Red prawn and the Balmain Bug have from time to time been unpopular in markets because of the occurrence of these natural flavours.  Other species with bland or little flavour also draw critical comment from consumers paying high prices in restaurants.  Although some evidence has indicated that diet and environment are major contributing factors in the determination of the flavours of crustaceans, no definite link has been established.  The current study was accordingly undertaken to identify the sources of the compounds responsible for such characteristic flavours, and to provide an explanation for the occasional outbreaks of strong flavours in wild-harvested prawns, and the absence of natural flavours in cultivated animals.  The technological aim of the work was to improve the flavour quality of Australian produced prawns for both domestic and overseas consumption.  The ultimate return to the fishing industry from this research would be products of reliable flavour quality capable of yielding high market prices.

Evidence obtained from the chemical and sensory analyses of nine species of wild-harvested prawns and two species of cultivated prawns showed that bromophenols, particularly 2-bromophenol, 4-bromophenol, 2,6-dibromophenol and 2,4,6-tribromophenol, enhanced the desirable seafood flavours of wild-harvested animals.  Conversely, the near absence of these compounds from cultivated prawns left the flesh bland and lacking prawn-like flavours.  In addition, these analyses showed that the bromophenol content of prawn heads (which includes the gut) was seven times that found in the tails for wild-harvested prawns and three times that found in cultivated animals.  As an adjunct to this work 31 species of ocean fish were analysed for their bromophenol content.  Results from these analyses showed that the average total bromophenol content of benthic carnivores and omnivores was 100 times greater than that of piscivorous carnivores.  The analyses also showed that the bromophenol content in the animal’s gut was greater than that found in the flesh.  These findings supported the belief that bromophenols are derived from the diet of marine animals.

Following detailed surveys of literature pertaining to the dietary intake of prawns and fish, the likely sources of bromophenols in these animals appeared to be polychaetes and marine algae.  Analyses of 16 species of polychaetes showed that these soft bodied organisms were a major source of bromophenols in the marine environment.  Analyses of 50 species of marine algae showed that these plants were probably the world’s major repository of bromophenols in the marine environment, because of the wide occurrence of such plants along the nations’ coastlines. 

Modified prawn feeds were prepared in which bromophenols both in the free form and as their sulfate esters were added to a CSIRO formulation.  The concentrations of these compounds were similar to the highest levels found in commercial feeds. Results from feeding trials showed that the prawns did not discriminate between the modified feeds and the control.  Furthermore, sensory analyses carried out on these prawns showed that the modified feeds enhanced the natural flavour of prawn meat.  Of equal importance, it was found prawns fed on modified feed containing free bromophenols retained more of these compounds than prawns fed on feed containing the sulfate esters.

The flavour of a seafood is one of several sensory properties that determines whether it is marketable and at what market price.  Those species of crustaceans that possess characteristic flavours, such as the Endeavour prawn, the Royal Red prawn and the Balmain Bug have from time to time been unpopular in markets because of the occurrence of these natural flavours.  Other species with bland or little flavour also draw critical comment from consumers paying high prices in restaurants.  Although some evidence has indicated that diet and environment are major contributing factors in the determination of the flavours of crustaceans, no definite link has been established.  The current study was accordingly undertaken to identify the sources of the compounds responsible for such characteristic flavours, and to provide an explanation for the occasional outbreaks of strong flavours in wild-harvested prawns, and the absence of natural flavours in cultivated animals.  The technological aim of the work was to improve the flavour quality of Australian produced prawns for both domestic and overseas consumption.  The ultimate return to the fishing industry from this research would be products of reliable flavour quality capable of yielding high market prices.

Evidence obtained from the chemical and sensory analyses of nine species of wild-harvested prawns and two species of cultivated prawns showed that bromophenols, particularly 2-bromophenol, 4-bromophenol, 2,6-dibromophenol and 2,4,6-tribromophenol, enhanced the desirable seafood flavours of wild-harvested animals.  Conversely, the near absence of these compounds from cultivated prawns left the flesh bland and lacking prawn-like flavours.  In addition, these analyses showed that the bromophenol content of prawn heads (which includes the gut) was seven times that found in the tails for wild-harvested prawns and three times that found in cultivated animals.  As an adjunct to this work 31 species of ocean fish were analysed for their bromophenol content.  Results from these analyses showed that the average total bromophenol content of benthic carnivores and omnivores was 100 times greater than that of piscivorous carnivores.  The analyses also showed that the bromophenol content in the animal’s gut was greater than that found in the flesh.  These findings supported the belief that bromophenols are derived from the diet of marine animals.

Following detailed surveys of literature pertaining to the dietary intake of prawns and fish, the likely sources of bromophenols in these animals appeared to be polychaetes and marine algae.  Analyses of 16 species of polychaetes showed that these soft bodied organisms were a major source of bromophenols in the marine environment.  Analyses of 50 species of marine algae showed that these plants were probably the world’s major repository of bromophenols in the marine environment, because of the wide occurrence of such plants along the nations’ coastlines. 

Modified prawn feeds were prepared in which bromophenols both in the free form and as their sulfate esters were added to a CSIRO formulation.  The concentrations of these compounds were similar to the highest levels found in commercial feeds. Results from feeding trials showed that the prawns did not discriminate between the modified feeds and the control.  Furthermore, sensory analyses carried out on these prawns showed that the modified feeds enhanced the natural flavour of prawn meat.  Of equal importance, it was found prawns fed on modified feed containing free bromophenols retained more of these compounds than prawns fed on feed containing the sulfate esters.

There is worldwide concern over the potential effects of by-catch and discarding of fish in commercial fisheries, particularly trawling. Although mortalities of discards are highly variable, it is likely that a large proportion of fish discarded at sea by trawlers do not survive. Consequently, discards at sea represent real losses from fish populations. Therefore, stock assessments that ignore the discarded component of catch are biased by an unknown amount, resulting in biomass and yield estimates that may be incorrect.

In Australia, the issue of primary concern is the direct mortality resulting from the capture and discard of commercially and recreationally important species by trawlers. This may result in negative impacts on: (i) stocks of fish targeted by the fishery concerned and/or (ii) other commercial or recreational fisheries (interacting fisheries) which catch the species discarded.

Fish trawling occurs off the coast of NSW between Crowdy Head and Eden and components of this fishery are managed by NSW Fisheries (north of Barrenjoey headland and less than 3 nm offshore to the south of Barrenjoey) and by the Commonwealth - the South East Fishery (> 3 nm offshore south of Barrenjoey).

Prior to the commencement of this project (in 1992): (i) except for anecdotal reports, nothing was known about quantities and sizes of fish discarded by fish trawlers; (ii) no reliable information existed about the quantities and sizes of fish in retained catches for fish trawlers north of Barrenjoey; (iii) quantities and sizes of non-quota species retained by fish trawlers in the SEF were not generally known.

Consequently, there was a need to (i) quantify magnitudes and size-compositions of retained and discarded catches of fish trawlers; (ii) facilitate assessment of the impact of by­catch and discards on the fish trawl fisheries in NSW and on interacting fisheries.

There is worldwide concern over the potential effects of by-catch and discarding of fish in commercial fisheries, particularly trawling. Although mortalities of discards are highly variable, it is likely that a large proportion of fish discarded at sea by trawlers do not survive. Consequently, discards at sea represent real losses from fish populations. Therefore, stock assessments that ignore the discarded component of catch are biased by an unknown amount, resulting in biomass and yield estimates that may be incorrect.

In Australia, the issue of primary concern is the direct mortality resulting from the capture and discard of commercially and recreationally important species by trawlers. This may result in negative impacts on: (i) stocks of fish targeted by the fishery concerned and/or (ii) other commercial or recreational fisheries (interacting fisheries) which catch the species discarded.

Fish trawling occurs off the coast of NSW between Crowdy Head and Eden and components of this fishery are managed by NSW Fisheries (north of Barrenjoey headland and less than 3 nm offshore to the south of Barrenjoey) and by the Commonwealth - the South East Fishery (> 3 nm offshore south of Barrenjoey).

Prior to the commencement of this project (in 1992): (i) except for anecdotal reports, nothing was known about quantities and sizes of fish discarded by fish trawlers; (ii) no reliable information existed about the quantities and sizes of fish in retained catches for fish trawlers north of Barrenjoey; (iii) quantities and sizes of non-quota species retained by fish trawlers in the SEF were not generally known.

Consequently, there was a need to (i) quantify magnitudes and size-compositions of retained and discarded catches of fish trawlers; (ii) facilitate assessment of the impact of by­catch and discards on the fish trawl fisheries in NSW and on interacting fisheries.

There is worldwide concern over the potential effects of by-catch and discarding of fish in commercial fisheries, particularly trawling. Although mortalities of discards are highly variable, it is likely that a large proportion of fish discarded at sea by trawlers do not survive. Consequently, discards at sea represent real losses from fish populations. Therefore, stock assessments that ignore the discarded component of catch are biased by an unknown amount, resulting in biomass and yield estimates that may be incorrect.

In Australia, the issue of primary concern is the direct mortality resulting from the capture and discard of commercially and recreationally important species by trawlers. This may result in negative impacts on: (i) stocks of fish targeted by the fishery concerned and/or (ii) other commercial or recreational fisheries (interacting fisheries) which catch the species discarded.

Fish trawling occurs off the coast of NSW between Crowdy Head and Eden and components of this fishery are managed by NSW Fisheries (north of Barrenjoey headland and less than 3 nm offshore to the south of Barrenjoey) and by the Commonwealth - the South East Fishery (> 3 nm offshore south of Barrenjoey).

Prior to the commencement of this project (in 1992): (i) except for anecdotal reports, nothing was known about quantities and sizes of fish discarded by fish trawlers; (ii) no reliable information existed about the quantities and sizes of fish in retained catches for fish trawlers north of Barrenjoey; (iii) quantities and sizes of non-quota species retained by fish trawlers in the SEF were not generally known.

Consequently, there was a need to (i) quantify magnitudes and size-compositions of retained and discarded catches of fish trawlers; (ii) facilitate assessment of the impact of by­catch and discards on the fish trawl fisheries in NSW and on interacting fisheries.

There is worldwide concern over the potential effects of by-catch and discarding of fish in commercial fisheries, particularly trawling. Although mortalities of discards are highly variable, it is likely that a large proportion of fish discarded at sea by trawlers do not survive. Consequently, discards at sea represent real losses from fish populations. Therefore, stock assessments that ignore the discarded component of catch are biased by an unknown amount, resulting in biomass and yield estimates that may be incorrect.

In Australia, the issue of primary concern is the direct mortality resulting from the capture and discard of commercially and recreationally important species by trawlers. This may result in negative impacts on: (i) stocks of fish targeted by the fishery concerned and/or (ii) other commercial or recreational fisheries (interacting fisheries) which catch the species discarded.

Fish trawling occurs off the coast of NSW between Crowdy Head and Eden and components of this fishery are managed by NSW Fisheries (north of Barrenjoey headland and less than 3 nm offshore to the south of Barrenjoey) and by the Commonwealth - the South East Fishery (> 3 nm offshore south of Barrenjoey).

Prior to the commencement of this project (in 1992): (i) except for anecdotal reports, nothing was known about quantities and sizes of fish discarded by fish trawlers; (ii) no reliable information existed about the quantities and sizes of fish in retained catches for fish trawlers north of Barrenjoey; (iii) quantities and sizes of non-quota species retained by fish trawlers in the SEF were not generally known.

Consequently, there was a need to (i) quantify magnitudes and size-compositions of retained and discarded catches of fish trawlers; (ii) facilitate assessment of the impact of by­catch and discards on the fish trawl fisheries in NSW and on interacting fisheries.

There is worldwide concern over the potential effects of by-catch and discarding of fish in commercial fisheries, particularly trawling. Although mortalities of discards are highly variable, it is likely that a large proportion of fish discarded at sea by trawlers do not survive. Consequently, discards at sea represent real losses from fish populations. Therefore, stock assessments that ignore the discarded component of catch are biased by an unknown amount, resulting in biomass and yield estimates that may be incorrect.

In Australia, the issue of primary concern is the direct mortality resulting from the capture and discard of commercially and recreationally important species by trawlers. This may result in negative impacts on: (i) stocks of fish targeted by the fishery concerned and/or (ii) other commercial or recreational fisheries (interacting fisheries) which catch the species discarded.

Fish trawling occurs off the coast of NSW between Crowdy Head and Eden and components of this fishery are managed by NSW Fisheries (north of Barrenjoey headland and less than 3 nm offshore to the south of Barrenjoey) and by the Commonwealth - the South East Fishery (> 3 nm offshore south of Barrenjoey).

Prior to the commencement of this project (in 1992): (i) except for anecdotal reports, nothing was known about quantities and sizes of fish discarded by fish trawlers; (ii) no reliable information existed about the quantities and sizes of fish in retained catches for fish trawlers north of Barrenjoey; (iii) quantities and sizes of non-quota species retained by fish trawlers in the SEF were not generally known.

Consequently, there was a need to (i) quantify magnitudes and size-compositions of retained and discarded catches of fish trawlers; (ii) facilitate assessment of the impact of by­catch and discards on the fish trawl fisheries in NSW and on interacting fisheries.

There is worldwide concern over the potential effects of by-catch and discarding of fish in commercial fisheries, particularly trawling. Although mortalities of discards are highly variable, it is likely that a large proportion of fish discarded at sea by trawlers do not survive. Consequently, discards at sea represent real losses from fish populations. Therefore, stock assessments that ignore the discarded component of catch are biased by an unknown amount, resulting in biomass and yield estimates that may be incorrect.

In Australia, the issue of primary concern is the direct mortality resulting from the capture and discard of commercially and recreationally important species by trawlers. This may result in negative impacts on: (i) stocks of fish targeted by the fishery concerned and/or (ii) other commercial or recreational fisheries (interacting fisheries) which catch the species discarded.

Fish trawling occurs off the coast of NSW between Crowdy Head and Eden and components of this fishery are managed by NSW Fisheries (north of Barrenjoey headland and less than 3 nm offshore to the south of Barrenjoey) and by the Commonwealth - the South East Fishery (> 3 nm offshore south of Barrenjoey).

Prior to the commencement of this project (in 1992): (i) except for anecdotal reports, nothing was known about quantities and sizes of fish discarded by fish trawlers; (ii) no reliable information existed about the quantities and sizes of fish in retained catches for fish trawlers north of Barrenjoey; (iii) quantities and sizes of non-quota species retained by fish trawlers in the SEF were not generally known.

Consequently, there was a need to (i) quantify magnitudes and size-compositions of retained and discarded catches of fish trawlers; (ii) facilitate assessment of the impact of by­catch and discards on the fish trawl fisheries in NSW and on interacting fisheries.

There is worldwide concern over the potential effects of by-catch and discarding of fish in commercial fisheries, particularly trawling. Although mortalities of discards are highly variable, it is likely that a large proportion of fish discarded at sea by trawlers do not survive. Consequently, discards at sea represent real losses from fish populations. Therefore, stock assessments that ignore the discarded component of catch are biased by an unknown amount, resulting in biomass and yield estimates that may be incorrect.

In Australia, the issue of primary concern is the direct mortality resulting from the capture and discard of commercially and recreationally important species by trawlers. This may result in negative impacts on: (i) stocks of fish targeted by the fishery concerned and/or (ii) other commercial or recreational fisheries (interacting fisheries) which catch the species discarded.

Fish trawling occurs off the coast of NSW between Crowdy Head and Eden and components of this fishery are managed by NSW Fisheries (north of Barrenjoey headland and less than 3 nm offshore to the south of Barrenjoey) and by the Commonwealth - the South East Fishery (> 3 nm offshore south of Barrenjoey).

Prior to the commencement of this project (in 1992): (i) except for anecdotal reports, nothing was known about quantities and sizes of fish discarded by fish trawlers; (ii) no reliable information existed about the quantities and sizes of fish in retained catches for fish trawlers north of Barrenjoey; (iii) quantities and sizes of non-quota species retained by fish trawlers in the SEF were not generally known.

Consequently, there was a need to (i) quantify magnitudes and size-compositions of retained and discarded catches of fish trawlers; (ii) facilitate assessment of the impact of by­catch and discards on the fish trawl fisheries in NSW and on interacting fisheries.

There is worldwide concern over the potential effects of by-catch and discarding of fish in commercial fisheries, particularly trawling. Although mortalities of discards are highly variable, it is likely that a large proportion of fish discarded at sea by trawlers do not survive. Consequently, discards at sea represent real losses from fish populations. Therefore, stock assessments that ignore the discarded component of catch are biased by an unknown amount, resulting in biomass and yield estimates that may be incorrect.

In Australia, the issue of primary concern is the direct mortality resulting from the capture and discard of commercially and recreationally important species by trawlers. This may result in negative impacts on: (i) stocks of fish targeted by the fishery concerned and/or (ii) other commercial or recreational fisheries (interacting fisheries) which catch the species discarded.

Fish trawling occurs off the coast of NSW between Crowdy Head and Eden and components of this fishery are managed by NSW Fisheries (north of Barrenjoey headland and less than 3 nm offshore to the south of Barrenjoey) and by the Commonwealth - the South East Fishery (> 3 nm offshore south of Barrenjoey).

Prior to the commencement of this project (in 1992): (i) except for anecdotal reports, nothing was known about quantities and sizes of fish discarded by fish trawlers; (ii) no reliable information existed about the quantities and sizes of fish in retained catches for fish trawlers north of Barrenjoey; (iii) quantities and sizes of non-quota species retained by fish trawlers in the SEF were not generally known.

Consequently, there was a need to (i) quantify magnitudes and size-compositions of retained and discarded catches of fish trawlers; (ii) facilitate assessment of the impact of by­catch and discards on the fish trawl fisheries in NSW and on interacting fisheries.

There is worldwide concern over the potential effects of by-catch and discarding of fish in commercial fisheries, particularly trawling. Although mortalities of discards are highly variable, it is likely that a large proportion of fish discarded at sea by trawlers do not survive. Consequently, discards at sea represent real losses from fish populations. Therefore, stock assessments that ignore the discarded component of catch are biased by an unknown amount, resulting in biomass and yield estimates that may be incorrect.

In Australia, the issue of primary concern is the direct mortality resulting from the capture and discard of commercially and recreationally important species by trawlers. This may result in negative impacts on: (i) stocks of fish targeted by the fishery concerned and/or (ii) other commercial or recreational fisheries (interacting fisheries) which catch the species discarded.

Fish trawling occurs off the coast of NSW between Crowdy Head and Eden and components of this fishery are managed by NSW Fisheries (north of Barrenjoey headland and less than 3 nm offshore to the south of Barrenjoey) and by the Commonwealth - the South East Fishery (> 3 nm offshore south of Barrenjoey).

Prior to the commencement of this project (in 1992): (i) except for anecdotal reports, nothing was known about quantities and sizes of fish discarded by fish trawlers; (ii) no reliable information existed about the quantities and sizes of fish in retained catches for fish trawlers north of Barrenjoey; (iii) quantities and sizes of non-quota species retained by fish trawlers in the SEF were not generally known.

Consequently, there was a need to (i) quantify magnitudes and size-compositions of retained and discarded catches of fish trawlers; (ii) facilitate assessment of the impact of by­catch and discards on the fish trawl fisheries in NSW and on interacting fisheries.

There is worldwide concern over the potential effects of by-catch and discarding of fish in commercial fisheries, particularly trawling. Although mortalities of discards are highly variable, it is likely that a large proportion of fish discarded at sea by trawlers do not survive. Consequently, discards at sea represent real losses from fish populations. Therefore, stock assessments that ignore the discarded component of catch are biased by an unknown amount, resulting in biomass and yield estimates that may be incorrect.

In Australia, the issue of primary concern is the direct mortality resulting from the capture and discard of commercially and recreationally important species by trawlers. This may result in negative impacts on: (i) stocks of fish targeted by the fishery concerned and/or (ii) other commercial or recreational fisheries (interacting fisheries) which catch the species discarded.

Fish trawling occurs off the coast of NSW between Crowdy Head and Eden and components of this fishery are managed by NSW Fisheries (north of Barrenjoey headland and less than 3 nm offshore to the south of Barrenjoey) and by the Commonwealth - the South East Fishery (> 3 nm offshore south of Barrenjoey).

Prior to the commencement of this project (in 1992): (i) except for anecdotal reports, nothing was known about quantities and sizes of fish discarded by fish trawlers; (ii) no reliable information existed about the quantities and sizes of fish in retained catches for fish trawlers north of Barrenjoey; (iii) quantities and sizes of non-quota species retained by fish trawlers in the SEF were not generally known.

Consequently, there was a need to (i) quantify magnitudes and size-compositions of retained and discarded catches of fish trawlers; (ii) facilitate assessment of the impact of by­catch and discards on the fish trawl fisheries in NSW and on interacting fisheries.

There is worldwide concern over the potential effects of by-catch and discarding of fish in commercial fisheries, particularly trawling. Although mortalities of discards are highly variable, it is likely that a large proportion of fish discarded at sea by trawlers do not survive. Consequently, discards at sea represent real losses from fish populations. Therefore, stock assessments that ignore the discarded component of catch are biased by an unknown amount, resulting in biomass and yield estimates that may be incorrect.

In Australia, the issue of primary concern is the direct mortality resulting from the capture and discard of commercially and recreationally important species by trawlers. This may result in negative impacts on: (i) stocks of fish targeted by the fishery concerned and/or (ii) other commercial or recreational fisheries (interacting fisheries) which catch the species discarded.

Fish trawling occurs off the coast of NSW between Crowdy Head and Eden and components of this fishery are managed by NSW Fisheries (north of Barrenjoey headland and less than 3 nm offshore to the south of Barrenjoey) and by the Commonwealth - the South East Fishery (> 3 nm offshore south of Barrenjoey).

Prior to the commencement of this project (in 1992): (i) except for anecdotal reports, nothing was known about quantities and sizes of fish discarded by fish trawlers; (ii) no reliable information existed about the quantities and sizes of fish in retained catches for fish trawlers north of Barrenjoey; (iii) quantities and sizes of non-quota species retained by fish trawlers in the SEF were not generally known.

Consequently, there was a need to (i) quantify magnitudes and size-compositions of retained and discarded catches of fish trawlers; (ii) facilitate assessment of the impact of by­catch and discards on the fish trawl fisheries in NSW and on interacting fisheries.

There is worldwide concern over the potential effects of by-catch and discarding of fish in commercial fisheries, particularly trawling. Although mortalities of discards are highly variable, it is likely that a large proportion of fish discarded at sea by trawlers do not survive. Consequently, discards at sea represent real losses from fish populations. Therefore, stock assessments that ignore the discarded component of catch are biased by an unknown amount, resulting in biomass and yield estimates that may be incorrect.

In Australia, the issue of primary concern is the direct mortality resulting from the capture and discard of commercially and recreationally important species by trawlers. This may result in negative impacts on: (i) stocks of fish targeted by the fishery concerned and/or (ii) other commercial or recreational fisheries (interacting fisheries) which catch the species discarded.

Fish trawling occurs off the coast of NSW between Crowdy Head and Eden and components of this fishery are managed by NSW Fisheries (north of Barrenjoey headland and less than 3 nm offshore to the south of Barrenjoey) and by the Commonwealth - the South East Fishery (> 3 nm offshore south of Barrenjoey).

Prior to the commencement of this project (in 1992): (i) except for anecdotal reports, nothing was known about quantities and sizes of fish discarded by fish trawlers; (ii) no reliable information existed about the quantities and sizes of fish in retained catches for fish trawlers north of Barrenjoey; (iii) quantities and sizes of non-quota species retained by fish trawlers in the SEF were not generally known.

Consequently, there was a need to (i) quantify magnitudes and size-compositions of retained and discarded catches of fish trawlers; (ii) facilitate assessment of the impact of by­catch and discards on the fish trawl fisheries in NSW and on interacting fisheries.

There is worldwide concern over the potential effects of by-catch and discarding of fish in commercial fisheries, particularly trawling. Although mortalities of discards are highly variable, it is likely that a large proportion of fish discarded at sea by trawlers do not survive. Consequently, discards at sea represent real losses from fish populations. Therefore, stock assessments that ignore the discarded component of catch are biased by an unknown amount, resulting in biomass and yield estimates that may be incorrect.

In Australia, the issue of primary concern is the direct mortality resulting from the capture and discard of commercially and recreationally important species by trawlers. This may result in negative impacts on: (i) stocks of fish targeted by the fishery concerned and/or (ii) other commercial or recreational fisheries (interacting fisheries) which catch the species discarded.

Fish trawling occurs off the coast of NSW between Crowdy Head and Eden and components of this fishery are managed by NSW Fisheries (north of Barrenjoey headland and less than 3 nm offshore to the south of Barrenjoey) and by the Commonwealth - the South East Fishery (> 3 nm offshore south of Barrenjoey).

Prior to the commencement of this project (in 1992): (i) except for anecdotal reports, nothing was known about quantities and sizes of fish discarded by fish trawlers; (ii) no reliable information existed about the quantities and sizes of fish in retained catches for fish trawlers north of Barrenjoey; (iii) quantities and sizes of non-quota species retained by fish trawlers in the SEF were not generally known.

Consequently, there was a need to (i) quantify magnitudes and size-compositions of retained and discarded catches of fish trawlers; (ii) facilitate assessment of the impact of by­catch and discards on the fish trawl fisheries in NSW and on interacting fisheries.

There is worldwide concern over the potential effects of by-catch and discarding of fish in commercial fisheries, particularly trawling. Although mortalities of discards are highly variable, it is likely that a large proportion of fish discarded at sea by trawlers do not survive. Consequently, discards at sea represent real losses from fish populations. Therefore, stock assessments that ignore the discarded component of catch are biased by an unknown amount, resulting in biomass and yield estimates that may be incorrect.

In Australia, the issue of primary concern is the direct mortality resulting from the capture and discard of commercially and recreationally important species by trawlers. This may result in negative impacts on: (i) stocks of fish targeted by the fishery concerned and/or (ii) other commercial or recreational fisheries (interacting fisheries) which catch the species discarded.

Fish trawling occurs off the coast of NSW between Crowdy Head and Eden and components of this fishery are managed by NSW Fisheries (north of Barrenjoey headland and less than 3 nm offshore to the south of Barrenjoey) and by the Commonwealth - the South East Fishery (> 3 nm offshore south of Barrenjoey).

Prior to the commencement of this project (in 1992): (i) except for anecdotal reports, nothing was known about quantities and sizes of fish discarded by fish trawlers; (ii) no reliable information existed about the quantities and sizes of fish in retained catches for fish trawlers north of Barrenjoey; (iii) quantities and sizes of non-quota species retained by fish trawlers in the SEF were not generally known.

Consequently, there was a need to (i) quantify magnitudes and size-compositions of retained and discarded catches of fish trawlers; (ii) facilitate assessment of the impact of by­catch and discards on the fish trawl fisheries in NSW and on interacting fisheries.

There is worldwide concern over the potential effects of by-catch and discarding of fish in commercial fisheries, particularly trawling. Although mortalities of discards are highly variable, it is likely that a large proportion of fish discarded at sea by trawlers do not survive. Consequently, discards at sea represent real losses from fish populations. Therefore, stock assessments that ignore the discarded component of catch are biased by an unknown amount, resulting in biomass and yield estimates that may be incorrect.

In Australia, the issue of primary concern is the direct mortality resulting from the capture and discard of commercially and recreationally important species by trawlers. This may result in negative impacts on: (i) stocks of fish targeted by the fishery concerned and/or (ii) other commercial or recreational fisheries (interacting fisheries) which catch the species discarded.

Fish trawling occurs off the coast of NSW between Crowdy Head and Eden and components of this fishery are managed by NSW Fisheries (north of Barrenjoey headland and less than 3 nm offshore to the south of Barrenjoey) and by the Commonwealth - the South East Fishery (> 3 nm offshore south of Barrenjoey).

Prior to the commencement of this project (in 1992): (i) except for anecdotal reports, nothing was known about quantities and sizes of fish discarded by fish trawlers; (ii) no reliable information existed about the quantities and sizes of fish in retained catches for fish trawlers north of Barrenjoey; (iii) quantities and sizes of non-quota species retained by fish trawlers in the SEF were not generally known.

Consequently, there was a need to (i) quantify magnitudes and size-compositions of retained and discarded catches of fish trawlers; (ii) facilitate assessment of the impact of by­catch and discards on the fish trawl fisheries in NSW and on interacting fisheries.

There is worldwide concern over the potential effects of by-catch and discarding of fish in commercial fisheries, particularly trawling. Although mortalities of discards are highly variable, it is likely that a large proportion of fish discarded at sea by trawlers do not survive. Consequently, discards at sea represent real losses from fish populations. Therefore, stock assessments that ignore the discarded component of catch are biased by an unknown amount, resulting in biomass and yield estimates that may be incorrect.

In Australia, the issue of primary concern is the direct mortality resulting from the capture and discard of commercially and recreationally important species by trawlers. This may result in negative impacts on: (i) stocks of fish targeted by the fishery concerned and/or (ii) other commercial or recreational fisheries (interacting fisheries) which catch the species discarded.

Fish trawling occurs off the coast of NSW between Crowdy Head and Eden and components of this fishery are managed by NSW Fisheries (north of Barrenjoey headland and less than 3 nm offshore to the south of Barrenjoey) and by the Commonwealth - the South East Fishery (> 3 nm offshore south of Barrenjoey).

Prior to the commencement of this project (in 1992): (i) except for anecdotal reports, nothing was known about quantities and sizes of fish discarded by fish trawlers; (ii) no reliable information existed about the quantities and sizes of fish in retained catches for fish trawlers north of Barrenjoey; (iii) quantities and sizes of non-quota species retained by fish trawlers in the SEF were not generally known.

Consequently, there was a need to (i) quantify magnitudes and size-compositions of retained and discarded catches of fish trawlers; (ii) facilitate assessment of the impact of by­catch and discards on the fish trawl fisheries in NSW and on interacting fisheries.

This project was undertaken in collaboration with Pacific Export Services Queensland Pty Ltd and had the primary objective of developing a powdered shark cartilage product on a pilot commercial scale for the domestic and export markets. The investigations undertaken in this project required several discrete development steps: sourcing of the raw material, removal of excess flesh from the backbone, development of the drying, milling and packaging protocols, establishment of suitable quality manufacturing and testing procedures, and identification of the markets and market requirements. Considerable time and effort was committed to the development of the appropriate techniques and equipment necessary for the production of a quality powdered shark cartilage product. The procedure which is currently employed for shark cartilage powder manufacture involves a heat-pump drying process and a sequence of milling steps. The final product must maintain a low moisture content and produce a fine (<40µm) powder. Additionally, considerable expertise was developed in the handling of the powdered product, and in the further value-adding of the powder into encapsulated and tableted products. Although this project has concluded, the author has a keen interest in the product and in the potential for alternative uses of the shark cartilage. These uses include: treatments of various inflammatory ailments (e.g. arthritis), extraction of collagen or gelatin for the food or pharmaceutical industries, and extraction of chondroitin sulfate for use in corneal transportation media. This project has developed ideas also in the area of total utilisation of the shark, which includes such areas as leather, meat, offal and fin. The project has successfully developed a method for the manufacture of a fine white powder derived from the backbone of the shark. The commercial partner is very satisfied with the results and is keen to continue the development of the process and improvement of the product. Sales of the product in the domestic and international arenas have surpassed expectations.

This project was undertaken in collaboration with Pacific Export Services Queensland Pty Ltd and had the primary objective of developing a powdered shark cartilage product on a pilot commercial scale for the domestic and export markets. The investigations undertaken in this project required several discrete development steps: sourcing of the raw material, removal of excess flesh from the backbone, development of the drying, milling and packaging protocols, establishment of suitable quality manufacturing and testing procedures, and identification of the markets and market requirements. Considerable time and effort was committed to the development of the appropriate techniques and equipment necessary for the production of a quality powdered shark cartilage product. The procedure which is currently employed for shark cartilage powder manufacture involves a heat-pump drying process and a sequence of milling steps. The final product must maintain a low moisture content and produce a fine (<40µm) powder. Additionally, considerable expertise was developed in the handling of the powdered product, and in the further value-adding of the powder into encapsulated and tableted products. Although this project has concluded, the author has a keen interest in the product and in the potential for alternative uses of the shark cartilage. These uses include: treatments of various inflammatory ailments (e.g. arthritis), extraction of collagen or gelatin for the food or pharmaceutical industries, and extraction of chondroitin sulfate for use in corneal transportation media. This project has developed ideas also in the area of total utilisation of the shark, which includes such areas as leather, meat, offal and fin. The project has successfully developed a method for the manufacture of a fine white powder derived from the backbone of the shark. The commercial partner is very satisfied with the results and is keen to continue the development of the process and improvement of the product. Sales of the product in the domestic and international arenas have surpassed expectations.

This project was undertaken in collaboration with Pacific Export Services Queensland Pty Ltd and had the primary objective of developing a powdered shark cartilage product on a pilot commercial scale for the domestic and export markets. The investigations undertaken in this project required several discrete development steps: sourcing of the raw material, removal of excess flesh from the backbone, development of the drying, milling and packaging protocols, establishment of suitable quality manufacturing and testing procedures, and identification of the markets and market requirements. Considerable time and effort was committed to the development of the appropriate techniques and equipment necessary for the production of a quality powdered shark cartilage product. The procedure which is currently employed for shark cartilage powder manufacture involves a heat-pump drying process and a sequence of milling steps. The final product must maintain a low moisture content and produce a fine (<40µm) powder. Additionally, considerable expertise was developed in the handling of the powdered product, and in the further value-adding of the powder into encapsulated and tableted products. Although this project has concluded, the author has a keen interest in the product and in the potential for alternative uses of the shark cartilage. These uses include: treatments of various inflammatory ailments (e.g. arthritis), extraction of collagen or gelatin for the food or pharmaceutical industries, and extraction of chondroitin sulfate for use in corneal transportation media. This project has developed ideas also in the area of total utilisation of the shark, which includes such areas as leather, meat, offal and fin. The project has successfully developed a method for the manufacture of a fine white powder derived from the backbone of the shark. The commercial partner is very satisfied with the results and is keen to continue the development of the process and improvement of the product. Sales of the product in the domestic and international arenas have surpassed expectations.

This project was undertaken in collaboration with Pacific Export Services Queensland Pty Ltd and had the primary objective of developing a powdered shark cartilage product on a pilot commercial scale for the domestic and export markets. The investigations undertaken in this project required several discrete development steps: sourcing of the raw material, removal of excess flesh from the backbone, development of the drying, milling and packaging protocols, establishment of suitable quality manufacturing and testing procedures, and identification of the markets and market requirements. Considerable time and effort was committed to the development of the appropriate techniques and equipment necessary for the production of a quality powdered shark cartilage product. The procedure which is currently employed for shark cartilage powder manufacture involves a heat-pump drying process and a sequence of milling steps. The final product must maintain a low moisture content and produce a fine (<40µm) powder. Additionally, considerable expertise was developed in the handling of the powdered product, and in the further value-adding of the powder into encapsulated and tableted products. Although this project has concluded, the author has a keen interest in the product and in the potential for alternative uses of the shark cartilage. These uses include: treatments of various inflammatory ailments (e.g. arthritis), extraction of collagen or gelatin for the food or pharmaceutical industries, and extraction of chondroitin sulfate for use in corneal transportation media. This project has developed ideas also in the area of total utilisation of the shark, which includes such areas as leather, meat, offal and fin. The project has successfully developed a method for the manufacture of a fine white powder derived from the backbone of the shark. The commercial partner is very satisfied with the results and is keen to continue the development of the process and improvement of the product. Sales of the product in the domestic and international arenas have surpassed expectations.

This project was undertaken in collaboration with Pacific Export Services Queensland Pty Ltd and had the primary objective of developing a powdered shark cartilage product on a pilot commercial scale for the domestic and export markets. The investigations undertaken in this project required several discrete development steps: sourcing of the raw material, removal of excess flesh from the backbone, development of the drying, milling and packaging protocols, establishment of suitable quality manufacturing and testing procedures, and identification of the markets and market requirements. Considerable time and effort was committed to the development of the appropriate techniques and equipment necessary for the production of a quality powdered shark cartilage product. The procedure which is currently employed for shark cartilage powder manufacture involves a heat-pump drying process and a sequence of milling steps. The final product must maintain a low moisture content and produce a fine (<40µm) powder. Additionally, considerable expertise was developed in the handling of the powdered product, and in the further value-adding of the powder into encapsulated and tableted products. Although this project has concluded, the author has a keen interest in the product and in the potential for alternative uses of the shark cartilage. These uses include: treatments of various inflammatory ailments (e.g. arthritis), extraction of collagen or gelatin for the food or pharmaceutical industries, and extraction of chondroitin sulfate for use in corneal transportation media. This project has developed ideas also in the area of total utilisation of the shark, which includes such areas as leather, meat, offal and fin. The project has successfully developed a method for the manufacture of a fine white powder derived from the backbone of the shark. The commercial partner is very satisfied with the results and is keen to continue the development of the process and improvement of the product. Sales of the product in the domestic and international arenas have surpassed expectations.

This project was undertaken in collaboration with Pacific Export Services Queensland Pty Ltd and had the primary objective of developing a powdered shark cartilage product on a pilot commercial scale for the domestic and export markets. The investigations undertaken in this project required several discrete development steps: sourcing of the raw material, removal of excess flesh from the backbone, development of the drying, milling and packaging protocols, establishment of suitable quality manufacturing and testing procedures, and identification of the markets and market requirements. Considerable time and effort was committed to the development of the appropriate techniques and equipment necessary for the production of a quality powdered shark cartilage product. The procedure which is currently employed for shark cartilage powder manufacture involves a heat-pump drying process and a sequence of milling steps. The final product must maintain a low moisture content and produce a fine (<40µm) powder. Additionally, considerable expertise was developed in the handling of the powdered product, and in the further value-adding of the powder into encapsulated and tableted products. Although this project has concluded, the author has a keen interest in the product and in the potential for alternative uses of the shark cartilage. These uses include: treatments of various inflammatory ailments (e.g. arthritis), extraction of collagen or gelatin for the food or pharmaceutical industries, and extraction of chondroitin sulfate for use in corneal transportation media. This project has developed ideas also in the area of total utilisation of the shark, which includes such areas as leather, meat, offal and fin. The project has successfully developed a method for the manufacture of a fine white powder derived from the backbone of the shark. The commercial partner is very satisfied with the results and is keen to continue the development of the process and improvement of the product. Sales of the product in the domestic and international arenas have surpassed expectations.

This project was undertaken in collaboration with Pacific Export Services Queensland Pty Ltd and had the primary objective of developing a powdered shark cartilage product on a pilot commercial scale for the domestic and export markets. The investigations undertaken in this project required several discrete development steps: sourcing of the raw material, removal of excess flesh from the backbone, development of the drying, milling and packaging protocols, establishment of suitable quality manufacturing and testing procedures, and identification of the markets and market requirements. Considerable time and effort was committed to the development of the appropriate techniques and equipment necessary for the production of a quality powdered shark cartilage product. The procedure which is currently employed for shark cartilage powder manufacture involves a heat-pump drying process and a sequence of milling steps. The final product must maintain a low moisture content and produce a fine (<40µm) powder. Additionally, considerable expertise was developed in the handling of the powdered product, and in the further value-adding of the powder into encapsulated and tableted products. Although this project has concluded, the author has a keen interest in the product and in the potential for alternative uses of the shark cartilage. These uses include: treatments of various inflammatory ailments (e.g. arthritis), extraction of collagen or gelatin for the food or pharmaceutical industries, and extraction of chondroitin sulfate for use in corneal transportation media. This project has developed ideas also in the area of total utilisation of the shark, which includes such areas as leather, meat, offal and fin. The project has successfully developed a method for the manufacture of a fine white powder derived from the backbone of the shark. The commercial partner is very satisfied with the results and is keen to continue the development of the process and improvement of the product. Sales of the product in the domestic and international arenas have surpassed expectations.

This project was undertaken in collaboration with Pacific Export Services Queensland Pty Ltd and had the primary objective of developing a powdered shark cartilage product on a pilot commercial scale for the domestic and export markets. The investigations undertaken in this project required several discrete development steps: sourcing of the raw material, removal of excess flesh from the backbone, development of the drying, milling and packaging protocols, establishment of suitable quality manufacturing and testing procedures, and identification of the markets and market requirements. Considerable time and effort was committed to the development of the appropriate techniques and equipment necessary for the production of a quality powdered shark cartilage product. The procedure which is currently employed for shark cartilage powder manufacture involves a heat-pump drying process and a sequence of milling steps. The final product must maintain a low moisture content and produce a fine (<40µm) powder. Additionally, considerable expertise was developed in the handling of the powdered product, and in the further value-adding of the powder into encapsulated and tableted products. Although this project has concluded, the author has a keen interest in the product and in the potential for alternative uses of the shark cartilage. These uses include: treatments of various inflammatory ailments (e.g. arthritis), extraction of collagen or gelatin for the food or pharmaceutical industries, and extraction of chondroitin sulfate for use in corneal transportation media. This project has developed ideas also in the area of total utilisation of the shark, which includes such areas as leather, meat, offal and fin. The project has successfully developed a method for the manufacture of a fine white powder derived from the backbone of the shark. The commercial partner is very satisfied with the results and is keen to continue the development of the process and improvement of the product. Sales of the product in the domestic and international arenas have surpassed expectations.

This project was undertaken in collaboration with Pacific Export Services Queensland Pty Ltd and had the primary objective of developing a powdered shark cartilage product on a pilot commercial scale for the domestic and export markets. The investigations undertaken in this project required several discrete development steps: sourcing of the raw material, removal of excess flesh from the backbone, development of the drying, milling and packaging protocols, establishment of suitable quality manufacturing and testing procedures, and identification of the markets and market requirements. Considerable time and effort was committed to the development of the appropriate techniques and equipment necessary for the production of a quality powdered shark cartilage product. The procedure which is currently employed for shark cartilage powder manufacture involves a heat-pump drying process and a sequence of milling steps. The final product must maintain a low moisture content and produce a fine (<40µm) powder. Additionally, considerable expertise was developed in the handling of the powdered product, and in the further value-adding of the powder into encapsulated and tableted products. Although this project has concluded, the author has a keen interest in the product and in the potential for alternative uses of the shark cartilage. These uses include: treatments of various inflammatory ailments (e.g. arthritis), extraction of collagen or gelatin for the food or pharmaceutical industries, and extraction of chondroitin sulfate for use in corneal transportation media. This project has developed ideas also in the area of total utilisation of the shark, which includes such areas as leather, meat, offal and fin. The project has successfully developed a method for the manufacture of a fine white powder derived from the backbone of the shark. The commercial partner is very satisfied with the results and is keen to continue the development of the process and improvement of the product. Sales of the product in the domestic and international arenas have surpassed expectations.

This project was undertaken in collaboration with Pacific Export Services Queensland Pty Ltd and had the primary objective of developing a powdered shark cartilage product on a pilot commercial scale for the domestic and export markets. The investigations undertaken in this project required several discrete development steps: sourcing of the raw material, removal of excess flesh from the backbone, development of the drying, milling and packaging protocols, establishment of suitable quality manufacturing and testing procedures, and identification of the markets and market requirements. Considerable time and effort was committed to the development of the appropriate techniques and equipment necessary for the production of a quality powdered shark cartilage product. The procedure which is currently employed for shark cartilage powder manufacture involves a heat-pump drying process and a sequence of milling steps. The final product must maintain a low moisture content and produce a fine (<40µm) powder. Additionally, considerable expertise was developed in the handling of the powdered product, and in the further value-adding of the powder into encapsulated and tableted products. Although this project has concluded, the author has a keen interest in the product and in the potential for alternative uses of the shark cartilage. These uses include: treatments of various inflammatory ailments (e.g. arthritis), extraction of collagen or gelatin for the food or pharmaceutical industries, and extraction of chondroitin sulfate for use in corneal transportation media. This project has developed ideas also in the area of total utilisation of the shark, which includes such areas as leather, meat, offal and fin. The project has successfully developed a method for the manufacture of a fine white powder derived from the backbone of the shark. The commercial partner is very satisfied with the results and is keen to continue the development of the process and improvement of the product. Sales of the product in the domestic and international arenas have surpassed expectations.

This project was undertaken in collaboration with Pacific Export Services Queensland Pty Ltd and had the primary objective of developing a powdered shark cartilage product on a pilot commercial scale for the domestic and export markets. The investigations undertaken in this project required several discrete development steps: sourcing of the raw material, removal of excess flesh from the backbone, development of the drying, milling and packaging protocols, establishment of suitable quality manufacturing and testing procedures, and identification of the markets and market requirements. Considerable time and effort was committed to the development of the appropriate techniques and equipment necessary for the production of a quality powdered shark cartilage product. The procedure which is currently employed for shark cartilage powder manufacture involves a heat-pump drying process and a sequence of milling steps. The final product must maintain a low moisture content and produce a fine (<40µm) powder. Additionally, considerable expertise was developed in the handling of the powdered product, and in the further value-adding of the powder into encapsulated and tableted products. Although this project has concluded, the author has a keen interest in the product and in the potential for alternative uses of the shark cartilage. These uses include: treatments of various inflammatory ailments (e.g. arthritis), extraction of collagen or gelatin for the food or pharmaceutical industries, and extraction of chondroitin sulfate for use in corneal transportation media. This project has developed ideas also in the area of total utilisation of the shark, which includes such areas as leather, meat, offal and fin. The project has successfully developed a method for the manufacture of a fine white powder derived from the backbone of the shark. The commercial partner is very satisfied with the results and is keen to continue the development of the process and improvement of the product. Sales of the product in the domestic and international arenas have surpassed expectations.

This project was undertaken in collaboration with Pacific Export Services Queensland Pty Ltd and had the primary objective of developing a powdered shark cartilage product on a pilot commercial scale for the domestic and export markets. The investigations undertaken in this project required several discrete development steps: sourcing of the raw material, removal of excess flesh from the backbone, development of the drying, milling and packaging protocols, establishment of suitable quality manufacturing and testing procedures, and identification of the markets and market requirements. Considerable time and effort was committed to the development of the appropriate techniques and equipment necessary for the production of a quality powdered shark cartilage product. The procedure which is currently employed for shark cartilage powder manufacture involves a heat-pump drying process and a sequence of milling steps. The final product must maintain a low moisture content and produce a fine (<40µm) powder. Additionally, considerable expertise was developed in the handling of the powdered product, and in the further value-adding of the powder into encapsulated and tableted products. Although this project has concluded, the author has a keen interest in the product and in the potential for alternative uses of the shark cartilage. These uses include: treatments of various inflammatory ailments (e.g. arthritis), extraction of collagen or gelatin for the food or pharmaceutical industries, and extraction of chondroitin sulfate for use in corneal transportation media. This project has developed ideas also in the area of total utilisation of the shark, which includes such areas as leather, meat, offal and fin. The project has successfully developed a method for the manufacture of a fine white powder derived from the backbone of the shark. The commercial partner is very satisfied with the results and is keen to continue the development of the process and improvement of the product. Sales of the product in the domestic and international arenas have surpassed expectations.

This project was undertaken in collaboration with Pacific Export Services Queensland Pty Ltd and had the primary objective of developing a powdered shark cartilage product on a pilot commercial scale for the domestic and export markets. The investigations undertaken in this project required several discrete development steps: sourcing of the raw material, removal of excess flesh from the backbone, development of the drying, milling and packaging protocols, establishment of suitable quality manufacturing and testing procedures, and identification of the markets and market requirements. Considerable time and effort was committed to the development of the appropriate techniques and equipment necessary for the production of a quality powdered shark cartilage product. The procedure which is currently employed for shark cartilage powder manufacture involves a heat-pump drying process and a sequence of milling steps. The final product must maintain a low moisture content and produce a fine (<40µm) powder. Additionally, considerable expertise was developed in the handling of the powdered product, and in the further value-adding of the powder into encapsulated and tableted products. Although this project has concluded, the author has a keen interest in the product and in the potential for alternative uses of the shark cartilage. These uses include: treatments of various inflammatory ailments (e.g. arthritis), extraction of collagen or gelatin for the food or pharmaceutical industries, and extraction of chondroitin sulfate for use in corneal transportation media. This project has developed ideas also in the area of total utilisation of the shark, which includes such areas as leather, meat, offal and fin. The project has successfully developed a method for the manufacture of a fine white powder derived from the backbone of the shark. The commercial partner is very satisfied with the results and is keen to continue the development of the process and improvement of the product. Sales of the product in the domestic and international arenas have surpassed expectations.

This project was undertaken in collaboration with Pacific Export Services Queensland Pty Ltd and had the primary objective of developing a powdered shark cartilage product on a pilot commercial scale for the domestic and export markets. The investigations undertaken in this project required several discrete development steps: sourcing of the raw material, removal of excess flesh from the backbone, development of the drying, milling and packaging protocols, establishment of suitable quality manufacturing and testing procedures, and identification of the markets and market requirements. Considerable time and effort was committed to the development of the appropriate techniques and equipment necessary for the production of a quality powdered shark cartilage product. The procedure which is currently employed for shark cartilage powder manufacture involves a heat-pump drying process and a sequence of milling steps. The final product must maintain a low moisture content and produce a fine (<40µm) powder. Additionally, considerable expertise was developed in the handling of the powdered product, and in the further value-adding of the powder into encapsulated and tableted products. Although this project has concluded, the author has a keen interest in the product and in the potential for alternative uses of the shark cartilage. These uses include: treatments of various inflammatory ailments (e.g. arthritis), extraction of collagen or gelatin for the food or pharmaceutical industries, and extraction of chondroitin sulfate for use in corneal transportation media. This project has developed ideas also in the area of total utilisation of the shark, which includes such areas as leather, meat, offal and fin. The project has successfully developed a method for the manufacture of a fine white powder derived from the backbone of the shark. The commercial partner is very satisfied with the results and is keen to continue the development of the process and improvement of the product. Sales of the product in the domestic and international arenas have surpassed expectations.

This project was undertaken in collaboration with Pacific Export Services Queensland Pty Ltd and had the primary objective of developing a powdered shark cartilage product on a pilot commercial scale for the domestic and export markets. The investigations undertaken in this project required several discrete development steps: sourcing of the raw material, removal of excess flesh from the backbone, development of the drying, milling and packaging protocols, establishment of suitable quality manufacturing and testing procedures, and identification of the markets and market requirements. Considerable time and effort was committed to the development of the appropriate techniques and equipment necessary for the production of a quality powdered shark cartilage product. The procedure which is currently employed for shark cartilage powder manufacture involves a heat-pump drying process and a sequence of milling steps. The final product must maintain a low moisture content and produce a fine (<40µm) powder. Additionally, considerable expertise was developed in the handling of the powdered product, and in the further value-adding of the powder into encapsulated and tableted products. Although this project has concluded, the author has a keen interest in the product and in the potential for alternative uses of the shark cartilage. These uses include: treatments of various inflammatory ailments (e.g. arthritis), extraction of collagen or gelatin for the food or pharmaceutical industries, and extraction of chondroitin sulfate for use in corneal transportation media. This project has developed ideas also in the area of total utilisation of the shark, which includes such areas as leather, meat, offal and fin. The project has successfully developed a method for the manufacture of a fine white powder derived from the backbone of the shark. The commercial partner is very satisfied with the results and is keen to continue the development of the process and improvement of the product. Sales of the product in the domestic and international arenas have surpassed expectations.

In November 1992, this project commenced with the development of methods for the evaluation of striped trumpeter (Latris lineata) larvae cultured by the Finfish Development Program (FDP). The first year was spent in the selection of digestive enzymes for investigation and the modification of methods for their detection. In addition to the digestive enzymes selected, lipids and glycogen deposits were also studied to provide an indication of the status of larval energy uptake and storage. The project used the observation and measurement of samples of larvae to provide an assessment of growth, development and the general health of larvae. The methods developed by the project have been detailed in a Technical Report published by the DPI&F.

Preserved samples of larvae were processed, thin-sectioned and stained to provide information on the development of the swimbladder and the gut with its associated organs, as well as the presence of digestive enzymes at different stages of growth. The timing and method of swimbladder inflation, as well as the development of the digestive tract prior to metamorphosis, was investigated, providing valuable basic biological information on the species. This information was used to modify larviculture systems and techniques and resulted in the successful culture of juvenile striped trumpeters, banded morwong and greenback flounder in the 1994 rearing season.

In November 1992, this project commenced with the development of methods for the evaluation of striped trumpeter (Latris lineata) larvae cultured by the Finfish Development Program (FDP). The first year was spent in the selection of digestive enzymes for investigation and the modification of methods for their detection. In addition to the digestive enzymes selected, lipids and glycogen deposits were also studied to provide an indication of the status of larval energy uptake and storage. The project used the observation and measurement of samples of larvae to provide an assessment of growth, development and the general health of larvae. The methods developed by the project have been detailed in a Technical Report published by the DPI&F.

Preserved samples of larvae were processed, thin-sectioned and stained to provide information on the development of the swimbladder and the gut with its associated organs, as well as the presence of digestive enzymes at different stages of growth. The timing and method of swimbladder inflation, as well as the development of the digestive tract prior to metamorphosis, was investigated, providing valuable basic biological information on the species. This information was used to modify larviculture systems and techniques and resulted in the successful culture of juvenile striped trumpeters, banded morwong and greenback flounder in the 1994 rearing season.

In November 1992, this project commenced with the development of methods for the evaluation of striped trumpeter (Latris lineata) larvae cultured by the Finfish Development Program (FDP). The first year was spent in the selection of digestive enzymes for investigation and the modification of methods for their detection. In addition to the digestive enzymes selected, lipids and glycogen deposits were also studied to provide an indication of the status of larval energy uptake and storage. The project used the observation and measurement of samples of larvae to provide an assessment of growth, development and the general health of larvae. The methods developed by the project have been detailed in a Technical Report published by the DPI&F.

Preserved samples of larvae were processed, thin-sectioned and stained to provide information on the development of the swimbladder and the gut with its associated organs, as well as the presence of digestive enzymes at different stages of growth. The timing and method of swimbladder inflation, as well as the development of the digestive tract prior to metamorphosis, was investigated, providing valuable basic biological information on the species. This information was used to modify larviculture systems and techniques and resulted in the successful culture of juvenile striped trumpeters, banded morwong and greenback flounder in the 1994 rearing season.

In November 1992, this project commenced with the development of methods for the evaluation of striped trumpeter (Latris lineata) larvae cultured by the Finfish Development Program (FDP). The first year was spent in the selection of digestive enzymes for investigation and the modification of methods for their detection. In addition to the digestive enzymes selected, lipids and glycogen deposits were also studied to provide an indication of the status of larval energy uptake and storage. The project used the observation and measurement of samples of larvae to provide an assessment of growth, development and the general health of larvae. The methods developed by the project have been detailed in a Technical Report published by the DPI&F.

Preserved samples of larvae were processed, thin-sectioned and stained to provide information on the development of the swimbladder and the gut with its associated organs, as well as the presence of digestive enzymes at different stages of growth. The timing and method of swimbladder inflation, as well as the development of the digestive tract prior to metamorphosis, was investigated, providing valuable basic biological information on the species. This information was used to modify larviculture systems and techniques and resulted in the successful culture of juvenile striped trumpeters, banded morwong and greenback flounder in the 1994 rearing season.

In November 1992, this project commenced with the development of methods for the evaluation of striped trumpeter (Latris lineata) larvae cultured by the Finfish Development Program (FDP). The first year was spent in the selection of digestive enzymes for investigation and the modification of methods for their detection. In addition to the digestive enzymes selected, lipids and glycogen deposits were also studied to provide an indication of the status of larval energy uptake and storage. The project used the observation and measurement of samples of larvae to provide an assessment of growth, development and the general health of larvae. The methods developed by the project have been detailed in a Technical Report published by the DPI&F.

Preserved samples of larvae were processed, thin-sectioned and stained to provide information on the development of the swimbladder and the gut with its associated organs, as well as the presence of digestive enzymes at different stages of growth. The timing and method of swimbladder inflation, as well as the development of the digestive tract prior to metamorphosis, was investigated, providing valuable basic biological information on the species. This information was used to modify larviculture systems and techniques and resulted in the successful culture of juvenile striped trumpeters, banded morwong and greenback flounder in the 1994 rearing season.

In November 1992, this project commenced with the development of methods for the evaluation of striped trumpeter (Latris lineata) larvae cultured by the Finfish Development Program (FDP). The first year was spent in the selection of digestive enzymes for investigation and the modification of methods for their detection. In addition to the digestive enzymes selected, lipids and glycogen deposits were also studied to provide an indication of the status of larval energy uptake and storage. The project used the observation and measurement of samples of larvae to provide an assessment of growth, development and the general health of larvae. The methods developed by the project have been detailed in a Technical Report published by the DPI&F.

Preserved samples of larvae were processed, thin-sectioned and stained to provide information on the development of the swimbladder and the gut with its associated organs, as well as the presence of digestive enzymes at different stages of growth. The timing and method of swimbladder inflation, as well as the development of the digestive tract prior to metamorphosis, was investigated, providing valuable basic biological information on the species. This information was used to modify larviculture systems and techniques and resulted in the successful culture of juvenile striped trumpeters, banded morwong and greenback flounder in the 1994 rearing season.

In November 1992, this project commenced with the development of methods for the evaluation of striped trumpeter (Latris lineata) larvae cultured by the Finfish Development Program (FDP). The first year was spent in the selection of digestive enzymes for investigation and the modification of methods for their detection. In addition to the digestive enzymes selected, lipids and glycogen deposits were also studied to provide an indication of the status of larval energy uptake and storage. The project used the observation and measurement of samples of larvae to provide an assessment of growth, development and the general health of larvae. The methods developed by the project have been detailed in a Technical Report published by the DPI&F.

Preserved samples of larvae were processed, thin-sectioned and stained to provide information on the development of the swimbladder and the gut with its associated organs, as well as the presence of digestive enzymes at different stages of growth. The timing and method of swimbladder inflation, as well as the development of the digestive tract prior to metamorphosis, was investigated, providing valuable basic biological information on the species. This information was used to modify larviculture systems and techniques and resulted in the successful culture of juvenile striped trumpeters, banded morwong and greenback flounder in the 1994 rearing season.

In November 1992, this project commenced with the development of methods for the evaluation of striped trumpeter (Latris lineata) larvae cultured by the Finfish Development Program (FDP). The first year was spent in the selection of digestive enzymes for investigation and the modification of methods for their detection. In addition to the digestive enzymes selected, lipids and glycogen deposits were also studied to provide an indication of the status of larval energy uptake and storage. The project used the observation and measurement of samples of larvae to provide an assessment of growth, development and the general health of larvae. The methods developed by the project have been detailed in a Technical Report published by the DPI&F.

Preserved samples of larvae were processed, thin-sectioned and stained to provide information on the development of the swimbladder and the gut with its associated organs, as well as the presence of digestive enzymes at different stages of growth. The timing and method of swimbladder inflation, as well as the development of the digestive tract prior to metamorphosis, was investigated, providing valuable basic biological information on the species. This information was used to modify larviculture systems and techniques and resulted in the successful culture of juvenile striped trumpeters, banded morwong and greenback flounder in the 1994 rearing season.

In November 1992, this project commenced with the development of methods for the evaluation of striped trumpeter (Latris lineata) larvae cultured by the Finfish Development Program (FDP). The first year was spent in the selection of digestive enzymes for investigation and the modification of methods for their detection. In addition to the digestive enzymes selected, lipids and glycogen deposits were also studied to provide an indication of the status of larval energy uptake and storage. The project used the observation and measurement of samples of larvae to provide an assessment of growth, development and the general health of larvae. The methods developed by the project have been detailed in a Technical Report published by the DPI&F.

Preserved samples of larvae were processed, thin-sectioned and stained to provide information on the development of the swimbladder and the gut with its associated organs, as well as the presence of digestive enzymes at different stages of growth. The timing and method of swimbladder inflation, as well as the development of the digestive tract prior to metamorphosis, was investigated, providing valuable basic biological information on the species. This information was used to modify larviculture systems and techniques and resulted in the successful culture of juvenile striped trumpeters, banded morwong and greenback flounder in the 1994 rearing season.

In November 1992, this project commenced with the development of methods for the evaluation of striped trumpeter (Latris lineata) larvae cultured by the Finfish Development Program (FDP). The first year was spent in the selection of digestive enzymes for investigation and the modification of methods for their detection. In addition to the digestive enzymes selected, lipids and glycogen deposits were also studied to provide an indication of the status of larval energy uptake and storage. The project used the observation and measurement of samples of larvae to provide an assessment of growth, development and the general health of larvae. The methods developed by the project have been detailed in a Technical Report published by the DPI&F.

Preserved samples of larvae were processed, thin-sectioned and stained to provide information on the development of the swimbladder and the gut with its associated organs, as well as the presence of digestive enzymes at different stages of growth. The timing and method of swimbladder inflation, as well as the development of the digestive tract prior to metamorphosis, was investigated, providing valuable basic biological information on the species. This information was used to modify larviculture systems and techniques and resulted in the successful culture of juvenile striped trumpeters, banded morwong and greenback flounder in the 1994 rearing season.

In November 1992, this project commenced with the development of methods for the evaluation of striped trumpeter (Latris lineata) larvae cultured by the Finfish Development Program (FDP). The first year was spent in the selection of digestive enzymes for investigation and the modification of methods for their detection. In addition to the digestive enzymes selected, lipids and glycogen deposits were also studied to provide an indication of the status of larval energy uptake and storage. The project used the observation and measurement of samples of larvae to provide an assessment of growth, development and the general health of larvae. The methods developed by the project have been detailed in a Technical Report published by the DPI&F.

Preserved samples of larvae were processed, thin-sectioned and stained to provide information on the development of the swimbladder and the gut with its associated organs, as well as the presence of digestive enzymes at different stages of growth. The timing and method of swimbladder inflation, as well as the development of the digestive tract prior to metamorphosis, was investigated, providing valuable basic biological information on the species. This information was used to modify larviculture systems and techniques and resulted in the successful culture of juvenile striped trumpeters, banded morwong and greenback flounder in the 1994 rearing season.

In November 1992, this project commenced with the development of methods for the evaluation of striped trumpeter (Latris lineata) larvae cultured by the Finfish Development Program (FDP). The first year was spent in the selection of digestive enzymes for investigation and the modification of methods for their detection. In addition to the digestive enzymes selected, lipids and glycogen deposits were also studied to provide an indication of the status of larval energy uptake and storage. The project used the observation and measurement of samples of larvae to provide an assessment of growth, development and the general health of larvae. The methods developed by the project have been detailed in a Technical Report published by the DPI&F.

Preserved samples of larvae were processed, thin-sectioned and stained to provide information on the development of the swimbladder and the gut with its associated organs, as well as the presence of digestive enzymes at different stages of growth. The timing and method of swimbladder inflation, as well as the development of the digestive tract prior to metamorphosis, was investigated, providing valuable basic biological information on the species. This information was used to modify larviculture systems and techniques and resulted in the successful culture of juvenile striped trumpeters, banded morwong and greenback flounder in the 1994 rearing season.

In November 1992, this project commenced with the development of methods for the evaluation of striped trumpeter (Latris lineata) larvae cultured by the Finfish Development Program (FDP). The first year was spent in the selection of digestive enzymes for investigation and the modification of methods for their detection. In addition to the digestive enzymes selected, lipids and glycogen deposits were also studied to provide an indication of the status of larval energy uptake and storage. The project used the observation and measurement of samples of larvae to provide an assessment of growth, development and the general health of larvae. The methods developed by the project have been detailed in a Technical Report published by the DPI&F.

Preserved samples of larvae were processed, thin-sectioned and stained to provide information on the development of the swimbladder and the gut with its associated organs, as well as the presence of digestive enzymes at different stages of growth. The timing and method of swimbladder inflation, as well as the development of the digestive tract prior to metamorphosis, was investigated, providing valuable basic biological information on the species. This information was used to modify larviculture systems and techniques and resulted in the successful culture of juvenile striped trumpeters, banded morwong and greenback flounder in the 1994 rearing season.

In November 1992, this project commenced with the development of methods for the evaluation of striped trumpeter (Latris lineata) larvae cultured by the Finfish Development Program (FDP). The first year was spent in the selection of digestive enzymes for investigation and the modification of methods for their detection. In addition to the digestive enzymes selected, lipids and glycogen deposits were also studied to provide an indication of the status of larval energy uptake and storage. The project used the observation and measurement of samples of larvae to provide an assessment of growth, development and the general health of larvae. The methods developed by the project have been detailed in a Technical Report published by the DPI&F.

Preserved samples of larvae were processed, thin-sectioned and stained to provide information on the development of the swimbladder and the gut with its associated organs, as well as the presence of digestive enzymes at different stages of growth. The timing and method of swimbladder inflation, as well as the development of the digestive tract prior to metamorphosis, was investigated, providing valuable basic biological information on the species. This information was used to modify larviculture systems and techniques and resulted in the successful culture of juvenile striped trumpeters, banded morwong and greenback flounder in the 1994 rearing season.

In November 1992, this project commenced with the development of methods for the evaluation of striped trumpeter (Latris lineata) larvae cultured by the Finfish Development Program (FDP). The first year was spent in the selection of digestive enzymes for investigation and the modification of methods for their detection. In addition to the digestive enzymes selected, lipids and glycogen deposits were also studied to provide an indication of the status of larval energy uptake and storage. The project used the observation and measurement of samples of larvae to provide an assessment of growth, development and the general health of larvae. The methods developed by the project have been detailed in a Technical Report published by the DPI&F.

Preserved samples of larvae were processed, thin-sectioned and stained to provide information on the development of the swimbladder and the gut with its associated organs, as well as the presence of digestive enzymes at different stages of growth. The timing and method of swimbladder inflation, as well as the development of the digestive tract prior to metamorphosis, was investigated, providing valuable basic biological information on the species. This information was used to modify larviculture systems and techniques and resulted in the successful culture of juvenile striped trumpeters, banded morwong and greenback flounder in the 1994 rearing season.

An analysis of spatial and temporal variations in catch rates of Southern Bluefin Tuna (SBT) in relation to environmental factors was conducted for the region south of Tasmania up to 1he southern half of New South Wales. Substantial temporal and spatial variations were evident in catch-per-unit-effort (CPUE) as well as the size of SBT and attempts were made to relate these to environmental influences. Of these variations, spatial temperature variations in the study zone, in association with bathymetry, appear to influence the general spatial distribution of CPUE and size of SBT. Catch rates and size of SBT off eastern and southern Tasmania are significantly correlated with the Southern Oscillation Index (SOI), opening the possibility of predicting catch rates through forecasts of the SOI index. A wider study examining the downstream effects of the western surface fishery off WA and SA is recommended to examine the impacts of regional variations in fishing activities. There is a noticeable increase in the mean value of catch rates with full moon, particularly the waxing phase. Overall, the changes in mean catch rates with moon phase are small and reflect. A bias by outliers of large catch rates which are inferred as being due to enhanced aggregations during full moon. Observations of large SBT in the northern section of the fishing zone appear to be related to the unique energetic oceanic conditions off southern NSW. Temporal variation in CPUE from 1990-1995 do not appear to be significantly correlated with the chosen environmental factors although the variance of CPUE is correlated to the extent of warn/cold water masses. The consistency of CPUE, latter than CPUE itself, appears to be more strongly influenced by local environmental factors.  

An analysis of spatial and temporal variations in catch rates of Southern Bluefin Tuna (SBT) in relation to environmental factors was conducted for the region south of Tasmania up to 1he southern half of New South Wales. Substantial temporal and spatial variations were evident in catch-per-unit-effort (CPUE) as well as the size of SBT and attempts were made to relate these to environmental influences. Of these variations, spatial temperature variations in the study zone, in association with bathymetry, appear to influence the general spatial distribution of CPUE and size of SBT. Catch rates and size of SBT off eastern and southern Tasmania are significantly correlated with the Southern Oscillation Index (SOI), opening the possibility of predicting catch rates through forecasts of the SOI index. A wider study examining the downstream effects of the western surface fishery off WA and SA is recommended to examine the impacts of regional variations in fishing activities. There is a noticeable increase in the mean value of catch rates with full moon, particularly the waxing phase. Overall, the changes in mean catch rates with moon phase are small and reflect. A bias by outliers of large catch rates which are inferred as being due to enhanced aggregations during full moon. Observations of large SBT in the northern section of the fishing zone appear to be related to the unique energetic oceanic conditions off southern NSW. Temporal variation in CPUE from 1990-1995 do not appear to be significantly correlated with the chosen environmental factors although the variance of CPUE is correlated to the extent of warn/cold water masses. The consistency of CPUE, latter than CPUE itself, appears to be more strongly influenced by local environmental factors.  

An analysis of spatial and temporal variations in catch rates of Southern Bluefin Tuna (SBT) in relation to environmental factors was conducted for the region south of Tasmania up to 1he southern half of New South Wales. Substantial temporal and spatial variations were evident in catch-per-unit-effort (CPUE) as well as the size of SBT and attempts were made to relate these to environmental influences. Of these variations, spatial temperature variations in the study zone, in association with bathymetry, appear to influence the general spatial distribution of CPUE and size of SBT. Catch rates and size of SBT off eastern and southern Tasmania are significantly correlated with the Southern Oscillation Index (SOI), opening the possibility of predicting catch rates through forecasts of the SOI index. A wider study examining the downstream effects of the western surface fishery off WA and SA is recommended to examine the impacts of regional variations in fishing activities. There is a noticeable increase in the mean value of catch rates with full moon, particularly the waxing phase. Overall, the changes in mean catch rates with moon phase are small and reflect. A bias by outliers of large catch rates which are inferred as being due to enhanced aggregations during full moon. Observations of large SBT in the northern section of the fishing zone appear to be related to the unique energetic oceanic conditions off southern NSW. Temporal variation in CPUE from 1990-1995 do not appear to be significantly correlated with the chosen environmental factors although the variance of CPUE is correlated to the extent of warn/cold water masses. The consistency of CPUE, latter than CPUE itself, appears to be more strongly influenced by local environmental factors.  

An analysis of spatial and temporal variations in catch rates of Southern Bluefin Tuna (SBT) in relation to environmental factors was conducted for the region south of Tasmania up to 1he southern half of New South Wales. Substantial temporal and spatial variations were evident in catch-per-unit-effort (CPUE) as well as the size of SBT and attempts were made to relate these to environmental influences. Of these variations, spatial temperature variations in the study zone, in association with bathymetry, appear to influence the general spatial distribution of CPUE and size of SBT. Catch rates and size of SBT off eastern and southern Tasmania are significantly correlated with the Southern Oscillation Index (SOI), opening the possibility of predicting catch rates through forecasts of the SOI index. A wider study examining the downstream effects of the western surface fishery off WA and SA is recommended to examine the impacts of regional variations in fishing activities. There is a noticeable increase in the mean value of catch rates with full moon, particularly the waxing phase. Overall, the changes in mean catch rates with moon phase are small and reflect. A bias by outliers of large catch rates which are inferred as being due to enhanced aggregations during full moon. Observations of large SBT in the northern section of the fishing zone appear to be related to the unique energetic oceanic conditions off southern NSW. Temporal variation in CPUE from 1990-1995 do not appear to be significantly correlated with the chosen environmental factors although the variance of CPUE is correlated to the extent of warn/cold water masses. The consistency of CPUE, latter than CPUE itself, appears to be more strongly influenced by local environmental factors.  

An analysis of spatial and temporal variations in catch rates of Southern Bluefin Tuna (SBT) in relation to environmental factors was conducted for the region south of Tasmania up to 1he southern half of New South Wales. Substantial temporal and spatial variations were evident in catch-per-unit-effort (CPUE) as well as the size of SBT and attempts were made to relate these to environmental influences. Of these variations, spatial temperature variations in the study zone, in association with bathymetry, appear to influence the general spatial distribution of CPUE and size of SBT. Catch rates and size of SBT off eastern and southern Tasmania are significantly correlated with the Southern Oscillation Index (SOI), opening the possibility of predicting catch rates through forecasts of the SOI index. A wider study examining the downstream effects of the western surface fishery off WA and SA is recommended to examine the impacts of regional variations in fishing activities. There is a noticeable increase in the mean value of catch rates with full moon, particularly the waxing phase. Overall, the changes in mean catch rates with moon phase are small and reflect. A bias by outliers of large catch rates which are inferred as being due to enhanced aggregations during full moon. Observations of large SBT in the northern section of the fishing zone appear to be related to the unique energetic oceanic conditions off southern NSW. Temporal variation in CPUE from 1990-1995 do not appear to be significantly correlated with the chosen environmental factors although the variance of CPUE is correlated to the extent of warn/cold water masses. The consistency of CPUE, latter than CPUE itself, appears to be more strongly influenced by local environmental factors.  

An analysis of spatial and temporal variations in catch rates of Southern Bluefin Tuna (SBT) in relation to environmental factors was conducted for the region south of Tasmania up to 1he southern half of New South Wales. Substantial temporal and spatial variations were evident in catch-per-unit-effort (CPUE) as well as the size of SBT and attempts were made to relate these to environmental influences. Of these variations, spatial temperature variations in the study zone, in association with bathymetry, appear to influence the general spatial distribution of CPUE and size of SBT. Catch rates and size of SBT off eastern and southern Tasmania are significantly correlated with the Southern Oscillation Index (SOI), opening the possibility of predicting catch rates through forecasts of the SOI index. A wider study examining the downstream effects of the western surface fishery off WA and SA is recommended to examine the impacts of regional variations in fishing activities. There is a noticeable increase in the mean value of catch rates with full moon, particularly the waxing phase. Overall, the changes in mean catch rates with moon phase are small and reflect. A bias by outliers of large catch rates which are inferred as being due to enhanced aggregations during full moon. Observations of large SBT in the northern section of the fishing zone appear to be related to the unique energetic oceanic conditions off southern NSW. Temporal variation in CPUE from 1990-1995 do not appear to be significantly correlated with the chosen environmental factors although the variance of CPUE is correlated to the extent of warn/cold water masses. The consistency of CPUE, latter than CPUE itself, appears to be more strongly influenced by local environmental factors.  

An analysis of spatial and temporal variations in catch rates of Southern Bluefin Tuna (SBT) in relation to environmental factors was conducted for the region south of Tasmania up to 1he southern half of New South Wales. Substantial temporal and spatial variations were evident in catch-per-unit-effort (CPUE) as well as the size of SBT and attempts were made to relate these to environmental influences. Of these variations, spatial temperature variations in the study zone, in association with bathymetry, appear to influence the general spatial distribution of CPUE and size of SBT. Catch rates and size of SBT off eastern and southern Tasmania are significantly correlated with the Southern Oscillation Index (SOI), opening the possibility of predicting catch rates through forecasts of the SOI index. A wider study examining the downstream effects of the western surface fishery off WA and SA is recommended to examine the impacts of regional variations in fishing activities. There is a noticeable increase in the mean value of catch rates with full moon, particularly the waxing phase. Overall, the changes in mean catch rates with moon phase are small and reflect. A bias by outliers of large catch rates which are inferred as being due to enhanced aggregations during full moon. Observations of large SBT in the northern section of the fishing zone appear to be related to the unique energetic oceanic conditions off southern NSW. Temporal variation in CPUE from 1990-1995 do not appear to be significantly correlated with the chosen environmental factors although the variance of CPUE is correlated to the extent of warn/cold water masses. The consistency of CPUE, latter than CPUE itself, appears to be more strongly influenced by local environmental factors.  

An analysis of spatial and temporal variations in catch rates of Southern Bluefin Tuna (SBT) in relation to environmental factors was conducted for the region south of Tasmania up to 1he southern half of New South Wales. Substantial temporal and spatial variations were evident in catch-per-unit-effort (CPUE) as well as the size of SBT and attempts were made to relate these to environmental influences. Of these variations, spatial temperature variations in the study zone, in association with bathymetry, appear to influence the general spatial distribution of CPUE and size of SBT. Catch rates and size of SBT off eastern and southern Tasmania are significantly correlated with the Southern Oscillation Index (SOI), opening the possibility of predicting catch rates through forecasts of the SOI index. A wider study examining the downstream effects of the western surface fishery off WA and SA is recommended to examine the impacts of regional variations in fishing activities. There is a noticeable increase in the mean value of catch rates with full moon, particularly the waxing phase. Overall, the changes in mean catch rates with moon phase are small and reflect. A bias by outliers of large catch rates which are inferred as being due to enhanced aggregations during full moon. Observations of large SBT in the northern section of the fishing zone appear to be related to the unique energetic oceanic conditions off southern NSW. Temporal variation in CPUE from 1990-1995 do not appear to be significantly correlated with the chosen environmental factors although the variance of CPUE is correlated to the extent of warn/cold water masses. The consistency of CPUE, latter than CPUE itself, appears to be more strongly influenced by local environmental factors.  

An analysis of spatial and temporal variations in catch rates of Southern Bluefin Tuna (SBT) in relation to environmental factors was conducted for the region south of Tasmania up to 1he southern half of New South Wales. Substantial temporal and spatial variations were evident in catch-per-unit-effort (CPUE) as well as the size of SBT and attempts were made to relate these to environmental influences. Of these variations, spatial temperature variations in the study zone, in association with bathymetry, appear to influence the general spatial distribution of CPUE and size of SBT. Catch rates and size of SBT off eastern and southern Tasmania are significantly correlated with the Southern Oscillation Index (SOI), opening the possibility of predicting catch rates through forecasts of the SOI index. A wider study examining the downstream effects of the western surface fishery off WA and SA is recommended to examine the impacts of regional variations in fishing activities. There is a noticeable increase in the mean value of catch rates with full moon, particularly the waxing phase. Overall, the changes in mean catch rates with moon phase are small and reflect. A bias by outliers of large catch rates which are inferred as being due to enhanced aggregations during full moon. Observations of large SBT in the northern section of the fishing zone appear to be related to the unique energetic oceanic conditions off southern NSW. Temporal variation in CPUE from 1990-1995 do not appear to be significantly correlated with the chosen environmental factors although the variance of CPUE is correlated to the extent of warn/cold water masses. The consistency of CPUE, latter than CPUE itself, appears to be more strongly influenced by local environmental factors.  

An analysis of spatial and temporal variations in catch rates of Southern Bluefin Tuna (SBT) in relation to environmental factors was conducted for the region south of Tasmania up to 1he southern half of New South Wales. Substantial temporal and spatial variations were evident in catch-per-unit-effort (CPUE) as well as the size of SBT and attempts were made to relate these to environmental influences. Of these variations, spatial temperature variations in the study zone, in association with bathymetry, appear to influence the general spatial distribution of CPUE and size of SBT. Catch rates and size of SBT off eastern and southern Tasmania are significantly correlated with the Southern Oscillation Index (SOI), opening the possibility of predicting catch rates through forecasts of the SOI index. A wider study examining the downstream effects of the western surface fishery off WA and SA is recommended to examine the impacts of regional variations in fishing activities. There is a noticeable increase in the mean value of catch rates with full moon, particularly the waxing phase. Overall, the changes in mean catch rates with moon phase are small and reflect. A bias by outliers of large catch rates which are inferred as being due to enhanced aggregations during full moon. Observations of large SBT in the northern section of the fishing zone appear to be related to the unique energetic oceanic conditions off southern NSW. Temporal variation in CPUE from 1990-1995 do not appear to be significantly correlated with the chosen environmental factors although the variance of CPUE is correlated to the extent of warn/cold water masses. The consistency of CPUE, latter than CPUE itself, appears to be more strongly influenced by local environmental factors.  

An analysis of spatial and temporal variations in catch rates of Southern Bluefin Tuna (SBT) in relation to environmental factors was conducted for the region south of Tasmania up to 1he southern half of New South Wales. Substantial temporal and spatial variations were evident in catch-per-unit-effort (CPUE) as well as the size of SBT and attempts were made to relate these to environmental influences. Of these variations, spatial temperature variations in the study zone, in association with bathymetry, appear to influence the general spatial distribution of CPUE and size of SBT. Catch rates and size of SBT off eastern and southern Tasmania are significantly correlated with the Southern Oscillation Index (SOI), opening the possibility of predicting catch rates through forecasts of the SOI index. A wider study examining the downstream effects of the western surface fishery off WA and SA is recommended to examine the impacts of regional variations in fishing activities. There is a noticeable increase in the mean value of catch rates with full moon, particularly the waxing phase. Overall, the changes in mean catch rates with moon phase are small and reflect. A bias by outliers of large catch rates which are inferred as being due to enhanced aggregations during full moon. Observations of large SBT in the northern section of the fishing zone appear to be related to the unique energetic oceanic conditions off southern NSW. Temporal variation in CPUE from 1990-1995 do not appear to be significantly correlated with the chosen environmental factors although the variance of CPUE is correlated to the extent of warn/cold water masses. The consistency of CPUE, latter than CPUE itself, appears to be more strongly influenced by local environmental factors.  

An analysis of spatial and temporal variations in catch rates of Southern Bluefin Tuna (SBT) in relation to environmental factors was conducted for the region south of Tasmania up to 1he southern half of New South Wales. Substantial temporal and spatial variations were evident in catch-per-unit-effort (CPUE) as well as the size of SBT and attempts were made to relate these to environmental influences. Of these variations, spatial temperature variations in the study zone, in association with bathymetry, appear to influence the general spatial distribution of CPUE and size of SBT. Catch rates and size of SBT off eastern and southern Tasmania are significantly correlated with the Southern Oscillation Index (SOI), opening the possibility of predicting catch rates through forecasts of the SOI index. A wider study examining the downstream effects of the western surface fishery off WA and SA is recommended to examine the impacts of regional variations in fishing activities. There is a noticeable increase in the mean value of catch rates with full moon, particularly the waxing phase. Overall, the changes in mean catch rates with moon phase are small and reflect. A bias by outliers of large catch rates which are inferred as being due to enhanced aggregations during full moon. Observations of large SBT in the northern section of the fishing zone appear to be related to the unique energetic oceanic conditions off southern NSW. Temporal variation in CPUE from 1990-1995 do not appear to be significantly correlated with the chosen environmental factors although the variance of CPUE is correlated to the extent of warn/cold water masses. The consistency of CPUE, latter than CPUE itself, appears to be more strongly influenced by local environmental factors.  

An analysis of spatial and temporal variations in catch rates of Southern Bluefin Tuna (SBT) in relation to environmental factors was conducted for the region south of Tasmania up to 1he southern half of New South Wales. Substantial temporal and spatial variations were evident in catch-per-unit-effort (CPUE) as well as the size of SBT and attempts were made to relate these to environmental influences. Of these variations, spatial temperature variations in the study zone, in association with bathymetry, appear to influence the general spatial distribution of CPUE and size of SBT. Catch rates and size of SBT off eastern and southern Tasmania are significantly correlated with the Southern Oscillation Index (SOI), opening the possibility of predicting catch rates through forecasts of the SOI index. A wider study examining the downstream effects of the western surface fishery off WA and SA is recommended to examine the impacts of regional variations in fishing activities. There is a noticeable increase in the mean value of catch rates with full moon, particularly the waxing phase. Overall, the changes in mean catch rates with moon phase are small and reflect. A bias by outliers of large catch rates which are inferred as being due to enhanced aggregations during full moon. Observations of large SBT in the northern section of the fishing zone appear to be related to the unique energetic oceanic conditions off southern NSW. Temporal variation in CPUE from 1990-1995 do not appear to be significantly correlated with the chosen environmental factors although the variance of CPUE is correlated to the extent of warn/cold water masses. The consistency of CPUE, latter than CPUE itself, appears to be more strongly influenced by local environmental factors.  

An analysis of spatial and temporal variations in catch rates of Southern Bluefin Tuna (SBT) in relation to environmental factors was conducted for the region south of Tasmania up to 1he southern half of New South Wales. Substantial temporal and spatial variations were evident in catch-per-unit-effort (CPUE) as well as the size of SBT and attempts were made to relate these to environmental influences. Of these variations, spatial temperature variations in the study zone, in association with bathymetry, appear to influence the general spatial distribution of CPUE and size of SBT. Catch rates and size of SBT off eastern and southern Tasmania are significantly correlated with the Southern Oscillation Index (SOI), opening the possibility of predicting catch rates through forecasts of the SOI index. A wider study examining the downstream effects of the western surface fishery off WA and SA is recommended to examine the impacts of regional variations in fishing activities. There is a noticeable increase in the mean value of catch rates with full moon, particularly the waxing phase. Overall, the changes in mean catch rates with moon phase are small and reflect. A bias by outliers of large catch rates which are inferred as being due to enhanced aggregations during full moon. Observations of large SBT in the northern section of the fishing zone appear to be related to the unique energetic oceanic conditions off southern NSW. Temporal variation in CPUE from 1990-1995 do not appear to be significantly correlated with the chosen environmental factors although the variance of CPUE is correlated to the extent of warn/cold water masses. The consistency of CPUE, latter than CPUE itself, appears to be more strongly influenced by local environmental factors.  

An analysis of spatial and temporal variations in catch rates of Southern Bluefin Tuna (SBT) in relation to environmental factors was conducted for the region south of Tasmania up to 1he southern half of New South Wales. Substantial temporal and spatial variations were evident in catch-per-unit-effort (CPUE) as well as the size of SBT and attempts were made to relate these to environmental influences. Of these variations, spatial temperature variations in the study zone, in association with bathymetry, appear to influence the general spatial distribution of CPUE and size of SBT. Catch rates and size of SBT off eastern and southern Tasmania are significantly correlated with the Southern Oscillation Index (SOI), opening the possibility of predicting catch rates through forecasts of the SOI index. A wider study examining the downstream effects of the western surface fishery off WA and SA is recommended to examine the impacts of regional variations in fishing activities. There is a noticeable increase in the mean value of catch rates with full moon, particularly the waxing phase. Overall, the changes in mean catch rates with moon phase are small and reflect. A bias by outliers of large catch rates which are inferred as being due to enhanced aggregations during full moon. Observations of large SBT in the northern section of the fishing zone appear to be related to the unique energetic oceanic conditions off southern NSW. Temporal variation in CPUE from 1990-1995 do not appear to be significantly correlated with the chosen environmental factors although the variance of CPUE is correlated to the extent of warn/cold water masses. The consistency of CPUE, latter than CPUE itself, appears to be more strongly influenced by local environmental factors.