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Your haul of all things seafood
Welcome to the tenth edition of FishFiles!
This article has been modified in format only for Tasfish,com
This week the regular haggle of restaurant critics plumb the depths to explore everything from squid to scallop, salmon to kingfish, yabbies, prawns, lobster, octopus and mussels too.
At home, automated processing is elevating local Eastern School Whiting to the domestic marketplace, crowd-funding is helping to increase Macquarie perch populations and FRDC funding has helped connect chefs and professional fishing crews for the viewing pleasure of consumers on TV program Seafood Escape.
Meanwhile, further afield the Netherlands mussel industry is experiencing a boom borne of innovation. Global fishing vessel location data collected by satellites and run through advanced algorithms is drawing back the curtain on transshipping and the Independent explores the 'what ifs' for the global fishing industry through the global warming and nationalism looking glass.
New Zealand fisheries are exploring whether cameras will put an end to fish dumping and ensure all play by the rules, while in Australia some of the world's most innovative crime researchers are helping crab fishers put an end to theft.
Anthony Huckstep visited Tasman Sea Salt, a young company breathing life into the forgotten art of sea salt making, SBS tackled the fish pills verse eating fish health debate, also a neat FRDC video takes a look at PEJO Salt Water Barramundi in far North Queensland.
We hope you enjoy,
Seafood seems to be top of mind for the nation’s critics and chefs alike at the moment.
In Melbourne Gemima Cody (The Age) discovered a bit of true Melbourne restaurant identity that's celebrating Australian seafood at The Recreation Bistro and Bottle Shop - "Lightly battered squid tentacles curl around tiny crisp potatoes flavoured with lemon and bay oil. A scallop drenched in herb butter sits atop a salmon mousse that might be even better with a few seconds less under the grill."
Meanwhile Anthony Huckstep (delicious.) made his way to the water’s edge at the new Barangaroo development for a bit of Southern American at Nola - "An entree of kingfish pastrami tastes sweet beneath pomegranate and creme fraiche, while grilled yabbies are well matched with a savoury butter. Yet nicely grilled prawns are let down with a lacklustre gazpacho reduction. The standout starter is the butter-poached lobster tail served with steak tartare and a delicate salad burnet sauce."
Still in Sydney, Terry Durack (SMH) headed to the northern beaches for a taste of regional Italian at Sotto Sopra – "Cacciucco pie is less of a pie and more of a traditional Livornese seafood zuppa topped with a crisp crust of oven-freckled pastry ($38), but no matter. Occy, mussels, fish and fleshy prawns swim around in the enriched tomato sugo, the pastry standing in for the usual grilled bread."
Whiting on its way up
The small but sweet fillets of Eastern School Whiting harvested in Lakes Entrance are reaching local markets, thanks to an initiative to invest in automated processing. Click here for more.
Pairing professional fishing crews with leading Australian chefs has provided the formula for a special television series to showcase the hard work involved in bringing Australia's diverse and high-quality seafood to consumers. Click here for more.
Seeking funds to save the Macquarie Perch
In a first for northern Victoria, the Goulburn Broken Catchment Management Authority is looking for public funds through crowd-funding to help increase Macquarie perch populations in the catchment. Click here for more.
Dutch mussel industry booming
The Netherlands mussel industry is booming - so much so that the bivalves are now referred to as "black gold" in the areas where they're cultivated. Now producing around 50,000 metric tons (MT) of blue mussels (Mytilus edulis) per year, what measures have they taken to promote such growth? Click here for more.
Global fishing hotspots
Fishing vessel location data collected by satellites and run through advanced algorithms have drawn back the curtain on transshipping - a common method of mixing illegally caught fish with legal fish to slip it into global markets. Click here for more.
Will global warming and nationalism affect global fish industry?
The twin threats of climate change and growing nationalism could lead to an outbreak of conflicts over fish stocks – like the infamous Cod Wars between the UK and Iceland – that could threaten the global supply of food and "decimate" marine ecosystems, experts have warned.Click here for more.
Sustainable Seafood Day is fast approaching - Save the date
Let sustainable seafood take centre stage on 31 March: whether you host a seafood spread for lunch, make a date night dinner for your sweetheart, or prepare a fish taco feast for your family, choose seafood with the blue MSC label for your meal. Click here for more.
Will cameras end fish dumping?
A review of New Zealand's fisheries has commenced and it includes a plan to install cameras on all commercial fishing boats with a mind to reassure the public and overseas markets that its fishers are playing by the rules. But will it work, and does the outcome justify the cost? Click here for more.
Forces combine to tackle crab pot crime
Some of the world's most innovative crime researchers are helping crab fishers with the pervasive and damaging impact of crab pot theft. Click here for more.
On the plate
Pills vs Gills
What's better for you? Consuming fish oil pills or to eat more fish? SBS explored the benefits of both with some surprising results. Click here for more.
Wetting the line
Salt of the sea
The provenance and quality of ingredients is paramount in commercial kitchens down under, but what about salt? Anthony Huckstep visited Tasman Sea Salt, a young company breathing life into the forgotten art of sea salt making. Click here for more
Off the hook
Watch: PEJO Salt Water Barramundi
From cane farming, to bananas and paw paws, the PEJO Salt Water Barramundi farm in North Queensland is a fascinating Australian success story of adapting to change and embracing diversity to seize opportunity. Click here for more.
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