Do you eat lobster mustard?

If so the experts would like to talk to you!
In April the South Australian Research and Development Institute (SARDI) conducted an on-line survey on rock lobster (crayfish) consumption.
Analysis of the results has shown a very interesting difference in how lobsters are consumed between lobster fishing areas. In the Tasmanian Western Region, 21% of respondents stated they eat the mustard (the hepatopancreas or liver-like organ). In the Eastern Region, 15% consume the mustard. In South Australia, only 5% consume this part of the lobster (the picture above shows mustard being used as a sauce).

The researchers are using this information to assess risk from marine biotoxins from eating lobsters. However, they would need to collect more detailed information around these consumption patterns to work out how much is consumed in one meal and are seeking out the help of people that eat the mustard.
They would like to find out the weight of all lobster tissues that are consumed and how the lobsters were prepared for eating. Participants will be asked to weigh out the lobster tissues consumed and record this information through December and January. This information will be really important in defining risk posed from biotoxin events to consumers of lobsters.
If you eat lobster mustard, would you be willing to participate? If so, the SARDI researchers will organise to send you a participation pack containing detailed instructions, and a set of digital kitchen scales for you to accurately weigh the amount of lobster consumed. The scales are yours to keep after the survey work is complete.

If you are interested in participating, please contact Navreet Malhi on This email address is being protected from spambots. You need JavaScript enabled to view it. or (08) 8303 9769 to register your interest.
Fishers are reminded to check out the closure status and public health alerts before fishing and consuming rock lobster.
Recreational Fisheries Section, DPIPWE
Phone: 1300 720 647
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

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