the Australian Fish and Chips Awards in Canberra, Australian Capital Territory | Reference website

the Australian Fish and Chips Awards

Locality: Canberra, Australian Capital Territory

Phone: +61 2 6285 0400

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25.01.2022 In response to the COVID-19 issues impacting our communities and the Australian fishing and aquaculture industry, the upcoming edition of FISH Magazine has been split into two special editions. The editions, in place of the June edition of the quarterly FISH Magazine, will be focusing on the industrys response to COVID-19, staying safe physically and mentally during the crisis, strategies adaption, and how the industry is sharing the challenges together. The first special edition is out now. You can read it here: https://frdc.com.au/media-pu//FISH-COVID19-Special-Issue-1

25.01.2022 All great love letters to the South Coast include Aussie fishnchips

24.01.2022 This week Aussie fishing brand, Alvey Reels, is celebrating their centennial. Started in 1920 by Charles Alvey, the family-owned business has thrilled anglers for 100 years with their iconic side-cast reel design. All the little nuts and bolts and screws and pins that hold everything together are made here, says Bruce, Charles Alveys great-grandson, on what helps make the reels so special. But two years ago, the family business came close to shutting its doors due to poor... sales, cheap imports, and high manufacturing costs, and the unique challenge, Bruce explains, Alvey reels dont break." Some people say thats our demise, that we make a reel that peoples grandparents have passed down to the current generation, Bruce said. Upon hearing Alvey Reels would be closing back in July 2017, the news went viral and sparked a flood of orders from the fishing community worth $1 million, saving the business from closure. When the orders kept coming, owner Bruce teamed up with businessman Con Athans, a semi-retired branding and sales expert, to help stay open for good. "Its a great relief to our staff. Theres still hard work to go, its not just easy, Bruce said, "the companys been profitable since weve had all the sales, but we have to keep that going now, thats going to be the trick." The business has now set their sights to new horizons, flying their majority stakeholder Con Athans to America in hope of luring new anglers. Weve been (in America) in a small way in the past, Bruce said, but weve found some new people who are very keen to take it to a new level. If Con comes back with some decent orders from America, well probably have to put more people on which is what its all about.

23.01.2022 Seafood is a nutritionally important food in the Australian diet, containing energy (kilojoules), protein, selenium, zinc, iodine and vitamins A and D, as well as omega-3 long chain polyunsaturated fatty acids (omega-3s). In 2019, as part of an on-going project funded by the FRDC, dietitian and nutritionist Nicole Senior completed a resource package to help Australian health and food science professionals provide consumers with evidence-based nutrition relating to seafood con...sumption, along with information on which seafood species in Australia are sustainable. The resource aims to provide support and remove confusion around which species health professionals should be recommending to their communities. New seafood nutrition resources: http://www.fishfiles.com.au/E/HealthProfessionals/Resources To complement this information, Nicoles team have designed a selection of healthy seafood recipes for families to enjoy, found here: http://www.fishfiles.com.au//healthy-family-friendly-recip Key health findings: -Two servings of fish and other seafood a week is recommended as part of many national dietary guidelines; -Australias seafood consumption is associated with better child health outcomes; -Fish may help improve cognitive performance in children and adolescents; -Fish in the diet of children may reduce their risk of asthma; -Evidence supports fish and other seafood as a cardioprotective food; -Omega-3 fatty acids in seafood are important for metabolic health; -Fish consumption is associated with better bone health in older people; -Fish and other seafood consumption is associated with reduced risk of depression; -Fish consumption supports eye health. https://www.frdc.com.au//Connecting-health-professionals-w

23.01.2022 Happy New Years Eve! Step right up and Play the Past, Play the Future Will you peak behind the fisheries and aquaculture curtain and explore how fisheries can move forward or discover what unexpected challenges may arise? Save a copy and play our fisheries snakes and ladders!

23.01.2022 Another pic from Saturdays fishing outing with George and his brother John. This time George has caught this solid Salmon on a piece of fresh squid. Fresh or a...live is best when it comes to bait and this Salmon followed the berley trail of fresh squid we were throwing over the side as we were cleaning them on the back of the boat. See more

22.01.2022 A large part of the FRDC’s business over the past few months has been to understand what is happening around the country. As the COVID-19 crisis deepened, we examined the purpose of FISH magazine, did an about-turn, and dedicated two editions to recording the impacts of the COVID-19 crisis on the sector around the country, speaking to retailers, fishers, researchers and others in the process. As we found with our two COVID-19 editions of the magazine, it’s a tough ask to get ...an accurate picture of what is going on around the country, especially with the diversity of players within Australian fishing and aquaculture. COVID-19 editions of FISH Magazine: https://www.frdc.com.au/medi//FISH-COVID19-Special-Issue-1 https://www.frdc.com.au/medi//FISH-COVID19-Special-Issue-2 In the October edition of FISH Magazine, we have opted for a simple snapshot in time, speaking to the owners of fish and chips shops around the country as a kind of litmus test of how things are going in each state and territory, bar the ACT. A serve of grilled or fried fish and chips enjoyed by the waterside was an unremarkable outing just six months ago. Now it is a simple pleasure to be grateful for. Wherever they live, people are still eating fish and chips and the people who make that possible continue to work hard, often in trying circumstances. Post 1 of 4 Read 'around the country in fish and chips' at FISH Magazine: https://www.frdc.com.au/media//FISH-Vol-28-2/What-we-value

22.01.2022 Today is National Fish and Chips Day! The event takes place on the first Friday in June every year and recognised and celebrated in all civilised countries that eat fish and chips. Lets take this opportunity to pay homage to the great and tasty feed of fish and chips!... #nationalfishandchipday Just to avoid confusion and for some clarification - the home of the National Fish and Chips Awards (https://www.neoda.org.uk/fishandchipday/) have noted they have push their day back to September - we are happy to celebrate both days.

21.01.2022 The future landscape of aquaculture, particularly in Australia, will bring technological advances and evolving workforce opportunities, leading Atlantic Salmon producer Frances Bender says. Australias wild harvest stocks are well managed and are among the healthiest in the world, with almost 85 per cent classified sustainable or recovering. While Australia is a world-leader in sustainable fisheries, and recent studies have indicated that fishing is increasingly sustainable i...n developing countries (https://news.un.org/en/story/2019/11/1051641), with one study finding nearly half of the worlds harvested fish come from stocks that are scientifically monitored and are, on average, increasing in abundance (https://www.washington.edu//fisheries-management-is-actua/), sustainable fisheries remain to be a struggle in poorer regions. Aquaculture is expected to play a key role in answering the demand for fish protein, a role that may help mitigate overfishing. We have a growing world population, Frances says, the only way we can feed this growing population is through aquaculture. I see enormous opportunities and I see Australia having a bigger role than we do currently. Frances, the Executive Director and co-founder of Huon Aquaculture, says opportunities range from researching emerging species, building and running aquaculture operations in new regions, and even lay at the forefront of technological changes. For example, Frances says, at Huon, we recently won a national IT award for our remote feeding system, which uses artificial intelligence. The system controlled from our headquarters in Collins Street, Hobart trains itself as it feeds our fish in the waters off southern and eastern Tasmania. The development of that technology has happened here, in Tasmania, and the rest of the world has nothing like it. Read the article here: https://www.frdc.com.au//fish/FISH-Vol/growth-expectations

20.01.2022 A unique mentoring program for female anglers is helping more women build their confidence with the rod and reel in an initiative to create a larger and more diverse community of recreational fishers. The BarraPrentice program, run by Jo Starling and Vicki Lear, takes one woman under its helm each year as an apprentice, to train them in everything from knots and casting to hooking up a boat trailer and reversing down a boat ramp. At the culmination of the program, the partic...ipants then have their skills put to the test in the all-female Secret Womens Business Barra Challenge fishing competition in the Northern Territory. Now entering its sixth year, the feedback from the six women who have graduated has been overwhelmingly positive with participants praising the program for giving them a greater sense of self-confidence and belonging in the recreational fishing community. What they get out of it is the self-belief that comes from becoming proficient at something that they always thought theyd just be a novice at and a tag-along, Jo Starling says. They end up going home and teaching their husbands knots, and taking the kids fishing when husbands away. Its all about encouraging as many people to fish as possible, says Belinda Yim, from the Victorian Fishing Authority. Fishing is very popular amongst the male population already, but were missing the women and the kids. If we can attract the women, then more than likely theyll bring their kids along too. Historically weve had a certain demographic of rec fisher represented on those committees generally Anglo-Saxon males above 50, for example, Dallas DSilva says. Now with the work were doing with the Chinese community, multicultural community, women in rec fishing, the Aboriginal community, were getting a much bigger group thats more diverse. https://www.frdc.com.au//the-changing-face-of-recreational Photo: Program participant Nadia Taylor

19.01.2022 UPDATE FISH AND CHIPS AWARDS: Thank you so much to the many people who have contacted us. We have received so many questions from fish and chips lovers - shops and consumers about the Awards. As we all know and appreciate COVID-19 has made things very tough for many. This has definitely been on our minds and while we would love to run the awards. However, public health and safety remains our primary concern and until the issues with social distancing and travel are resolved... we have put the awards on hold. Some have asked us to look at the awards in the later half of the year - even in a different format. We are open to this but would appreciate any feedback on whether you think we should do this or wait until next year. Stay safe, support each other and we hope you are still enjoying your favorite fish and chips.

19.01.2022 We are starting to see more consideration of Indigenous people and perspectives in the management of fisheries, says Stan Lui, chair of the FRDCs Indigenous Reference Group. One of the major recent changes is about recognition of Indigenous and recreational fishing in the Commonwealth Fisheries Management Act 1991. This has changed the consultation that fisheries managers now need to do, Stan says, as part of all their advisory groups and management committees, they now h...ave to include an Indigenous and a recreational fishing representative. Without the political will and ministerial assistance of Richard Colbeck and Anne Ruston [both of whom have held the position of Assistant Minister for Agriculture and Water Resources] the changes to the Act would not have been possible, he says. This is a good example of things moving in that direction, he says viewing the Commonwealths progress, it would be a good outcome if all the states provided the same kind of representation for Indigenous fisheries. The next step Stan hopes to see is the inclusion of Indigenous wellbeing in the processes that fisheries managers undertake to assess ecologically sustainable development and make fisheries decisions. Indigenous people have always been part of the Australian environment and we continue to practise our culture and traditions in harmony with nature, Stan says, Indigenous philosophies of sustainability and reciprocity could be integrated into the management of Australias fisheries as a whole. This would also allow us to strengthen cultural connections; we would be able to take our kids down to the water and teach them the traditional way of harvesting and sharing the stories around a place, passing on traditional knowledge, Stan says. Find the full article at FISH Magazine: https://www.frdc.com.au//cultural-recognition-on-the-agenda

19.01.2022 To celebrate the work Australian barramundi producers do to put fresh and sustainable barramundi on Aussie plates, top chefs and restaurants from across the country have rose to the challenge to serve barramundi specials this National Barramundi Day! You can find a list of some of the restaurants serving up barra specials today at: http://ow.ly/19sz50C0k6h Returning from a cooking feature on the Netflix series, Chef's Table, Lennox Hastie, co-owner of renowned Sydney restaura...nt Firedoor, will be hosting a free virtual ‘barramundi and fire’ masterclass today between 1-2pm AEDT. In the free masterclass, Hastie will show you his favourite ways to cook Australian barramundi on an open flame. Register your ticket here: http://ow.ly/sl3650C0k6k Find out more about National Barramundi Day by visiting: https://australianbarramundi.com.au/barra-day/

19.01.2022 A special shout out to the the Cripps family of Cripps Family Fish & Chips for the monumental effort they have put in to support communities impacted by the bushfires. Over the past week, commercial fishermen and local businesses rallied together to donate a boatload of supplies to the people of Mallacoota. With the help of San Remo Fishermans Co-op, their co-op members and greater local community, the Cripps family delivered much needed food, supplies and essentials to the small Victorian coastal town of Mallacoota. Following boating in the donations, the Cripps family set up fish n chip shop to donate and serve over 900 meals to the town. Thank you, Cripps Family Fish & Chips!

17.01.2022 As experts in all things fish and chips we can confirm that - yes, battered fish is best consumed with the batter What do you think of this battered fish theory

17.01.2022 Celebrate the Australia Day long-weekend in style with Australias spectacular seafood! Fishfiles is full of family-friendly recipes from seafood skewers, burgers, salads and curries, to recipes celebrating Australias grandest including BBQ Red Emperor, crispy-skinned barramund, and BBQ gummy shark tortilla with green tomato jalapeno salsa and herb saladi: https://www.fishfiles.com.au/consuming/recipes

15.01.2022 Heres a great fish and chips recipe for kids Try it at home: Parmesan-crusted fish and chips https://www.fishfiles.com.au//parmesan-crusted-fish-and-ch

15.01.2022 Re-opening for business after being closed during COVID? The UK Seafish - yes our friends who run the UK Fish and Chips Awards - have put together some simple, but really good advice for shops re-opening. Tips on staff and customer safety, hygiene, receiving goods and taking orders and payment over the phone. https://seafish.org/artic/reopening-your-fish-and-chip-shop

14.01.2022 Here at the Australian Fish and Chips Awards we think hot chips are at their best when served golden and crispy, their outer layer hiding light and fluffy goodness from within, and wrapped with a paper bundle of steaming hot fish! But what do Australias fish and chips enthusiasts prefer? Fat potato chips, thin, french-fry, deep-fried and battered - served with regular salt or chicken salt - and with which sauce? Have you cooked fish and chips at home and substituted potato f...or another vegetable (a mistake that wont make again or a secret pleasure)? Tell everyone in the comments below what style of fish and chips you recommend! 2019 was an exciting year for fish and chip shops across Australia with the Australian Fish and Chips Awards receiving over 40,000 unique votes from fish and chips enthusiasts for their favourite fishnchipper! Heres a reminder where you can find Australias best fish and chips as voted by fish and chips enthusiasts across Australia (Peoples Choice) and selected by our expert judges (Judges Choice): https://www.fishandchipsawards.com.au/award-winners https://www.fishandchipsawards.com.au/state-territory

13.01.2022 Have some down time and keen to check out extraordinary scenes under the waves? Every episode of Al McGlashans gripping underwater feature Life on the Line: The Story of the Southern Bluefin Tuna is available to stream on Channel 9s free streaming service Ninenow! The Aussie documentary follows Al, keen angler and Fishn with Mates star, as he explores the spectacular underwater journey of the Southern Bluefin Tuna and unlocks the secrets of the global migratory species near demise and steady return! Find out more about the FRDC-funded documentary here: https://www.frdc.com.au/project/2017-098

13.01.2022 Ever wondered what kind of potatoes make for the best home-cooked chips?

12.01.2022 Seafood is a nutritionally important food, one that has a long and rich history with the people of Australia. From the First Nations who were the first to fish along Australian waters, who also engineered the oldest aquaculture complex in the world the Budj Bim Cultural Landscape; to small-scale commercial fisheries that have operated in Australia for over 180 years, and Australias fisheries sectors today that can proudly say over 85% of Australian fish species are sustain...able. Entwined with Australias culture is none other than our iconic Aussie fish n chips. Here are some excellent fishnchip recipes you can try at home: https://www.fishfiles.com.au//fish-and-chips-pete-hilcke-s https://www.fishfiles.com.au//flathead-fish-and-chips-st-p Or try our Greek baked fish with roasted potatoes, a healthy twist on the classic dish crafted and recommended by our health professionals! https://www.fishfiles.com.au//greek-baked-fish-with-roaste

12.01.2022 Great seeing the QLD winners catching up and sharing good fish and chips!

11.01.2022 Happy Easter from FRDC!

09.01.2022 If you plan on heading out on the water this summer, being prepared and aware of the risks can help see you and your mates home safely. Stay sea safe this summer and comply with safety regulations to help bring more fishmen home. The SeSAFE project commenced in 2018 with the goal to raise awareness and improve safety performance in the fishing and aquaculture industry Australia wide. Find out more about the project here http://www.sesafe.com.au/

09.01.2022 Here is the full list of the Top 10 People's Choice as voted by fish 'n' chips enthusiasts per state! Check them out!

08.01.2022 Throwback to last week chasing fresh bait! This is the first step you take when looking to fish for big predators like Kingfish and Mulloway. Bread seems to att...ract many different baitfish species including mullet which are great live or filleted. A light rod and small SHIMANO Australia Fishing spin reel is all you need loaded with 6 pound line no sinker just a hook and enough bread to cover the shank and only lightly squeezed on so it still floats on the surface. Start with your bread burley then when you see the swirls of the mullet eating your bread burley cast your bait right in amongst the action. I like to ever so lightly wind the bread bait back to me enticing a harder bite and better hook up rate.m! Enjoy See more

08.01.2022 A shout out to the winners and all the fish n chip enthusiasts from the 2019 Australian Fish and Chips Awards! Have you visited the winning fish and chip shop/s in your state?

07.01.2022 Searching for the best of seafood this summer? Our fin-tastic recipes will make a brilliant addition to your seafood platter: https://www.fishfiles.com.au/consuming/recipes Find our Crispy-skinned farmed barramundi with lemon myrtle dressing recipe here (medium cooking difficulty): https://www.fishfiles.com.au//crispy-skinned-farmed-barram

06.01.2022 Here is the full list of the Top 10 Peoples Choice as voted by fish n chips enthusiasts per state! Check them out!

06.01.2022 Around the country in fish and chips shops South Coast, NSW Pelican Rocks Seafood Restaurant and Café, Sam Cardow It’s been a rough year. First the bushfires, and then we’ve had two floods since Christmas-time, and then COVID hit.... We had eight really goods weeks, where, with everyone not allowed overseas and some amazing weather here, lots of Sydney people came down the coast for day trips. Now it’s slowing down a little bit. We’ve had to employ someone to be a safety marshal, we had to reduce our seating from 130 to 70 people because we’ve got to keep a distance. The challenges are sticking with the guidelines and keeping everybody happy at the same time. As long as we don’t go into another lockdown, I think we’ll be OK. Or if a meteor hits or aliens invade. Capalaba, Queensland Costa’s Seafood, Jason Tapinos It’s been a bit strange. I can never pick whether it’s going to be busy or quiet, day to day. We did see a decline in sales at the start. But once we adapted to online ordering, home delivery and contactless delivery, we found the demand was there. We just had to work out how to meet it. Post 3 of 4 Read the article at FISH Magazine: https://www.frdc.com.au/media//FISH-Vol-28-2/What-we-value

06.01.2022 Around the country in fish and chips shops First stop, Albany, Western Australia Ocean and Paddock, Trenton Brennan Sales are up by half on July last year, although there was a significant financial loss from shutting the business for six weeks earlier in the year.... We are also actively looking to recruit staff in preparation for summer and increased numbers of tourists. But if we had to close again, we would be broke. I love our business, our family, our location. This all keeps me going. We are fortunate that we are in the country in Albany, and people are already mindful about supporting local suppliers. COVID has generally created a sharper focus on where our food is coming from, where everything is coming from, and there is a growing anti-import sentiment. Darwin, Northern Territory Frying Nemo, Eddie Willoughby-Smith About half our business during the dry season, from May to September, is from tourists (and 40 per cent come from Melbourne). So our trade is down compared to last year, although it’s not down a lot. We have a strong local following, including takeaway, which has really helped. We have had no supply issues. Because other hospitality businesses have closed, there is plenty of local seafood at the moment. Henley Beach, South Australia The Stunned Mullet, Amanda Papadopoulos Once restrictions in South Australia lifted, business pretty much returned to normal. I hear that many takeaway businesses are actually doing really well. Our customers are really appreciative of the fact that we are still open and operating, as a lot of other businesses decided to close. It’s actually a real privilege that we can continue to provide a service to our customers and most people are so thankful. Post 2 of 4 Read the article at FISH Magazine: https://www.frdc.com.au/media//FISH-Vol-28-2/What-we-value

06.01.2022 Blast from the newsblast past! Here are the top ten fish and chips shops across the nation (not by state) as voted by fish and chips enthusiasts!

05.01.2022 Thinking one of Queenslands greatest for summer? BBQ red emperor with dessert lime, peppercorn and curry leaf dressing; easy cooking difficulty: https://www.fishfiles.com.au/consum/recipes/bbq-red-emperor Catch the fish & recipe on Escape with ETs cooking segment: https://www.youtube.com/watch?v=Hciiba4TiEE&feature=emb_logo

04.01.2022 Freezing seafood is a great way to extend the amount of time you can store seafood and maintain its quality. But how do you tell higher quality from lesser quality while seafood is still frozen? Heres how you can do a quality check for better frozen seafood! Appearance... All over check: Evenly frozen fish with no ice crystals indicates higher quality. Ice crystals that have built up within the gaps of the flesh may indicate lesser quality. Did you know? Raised edges and ice crystals between muscle segments indicate that the original product was frozen slowly (not prime condition) or that it has been thawed and refrozen. Colour: Bright and glossy, particularly cut surfaces is best. Colour that appears slightly dull and discoloured (bleached, yellow, brown or black spots), or that has slightly dried out edges or some cottony patches indicates lesser quality. Properly frozen seafood will retain much of its colour. Bruising can cause black discolouration. Dehydration can result in freezer burnbleached spots, papery or cottony edges and a dry texture. Oxidation causes the flesh to turn yellow and then brown. Did you know? Dehydration and oxidation are not health hazards but do indicate poor eating quality. Packaging: Tight wrapping, moisture-proof wrapping with undamaged packaging is best. Packaging that is slightly dull, has a "sticky" appearance, or that has irregular darkening or has drying at edges indicates lesser quality. Did you know? Generally, damaged packaging indicates rough handling and the entry of air. It is advisable not to buy frozen seafood that is poorly packed. Odour: A clean, fresh smell; virtually odourless is best. A distinct "refrigerator" smell indicates lesser quality. The colder the seafood , the less odour it emits. Texture: Hard frozen seafood indicates higher quality. Signs of partial thawing indicates lesser. Find the checklist: https://www.fishfiles.com.au//quali/frozen-seafood-quality

04.01.2022 Fish fresh + frozen, a new cookbook which showcases the versatility of seafood is available free to download just in time for your Easter seafood treats. Download the cookbook FREE here https://www.fishfiles.com.au/media/cook-books Read more about the research and its results here http://www.frdc.com.au//FIS/Seafood-quality-frozen-in-time

03.01.2022 Happy National Barramundi Day! Help celebrate what is arguably one of Australia’s most famous fish species by supporting our Aussie barramundi fishers. Native to the northern coastlines of Australia and in waters across the Indo-West Pacific region, the species name is said to be Aboriginal in origin (although it’s exact Indigenous language group is unknown), meaning fish with big scales.... Over 40 per cent of the species sold in Australia is caught or farmed here, however much is imported. You can support our Aussie fishers this weekend or at any other time of the year by checking that your fresh or frozen barramundi purchase is produced locally in Australia. Australian Barramundi Farmers Association, a collective of Australia’s barramundi farmers, have put together a list of spectacular barramundi recipes that take as little as 10 minutes to cook, or that have up to 50 minute cooking times for grander dishes: https://australianbarramundi.com.au/recipes/ Find out about how Aussie barramundi producers have been helping struggling families and businesses during the effects of lockdown: https://www.frdc.com.au//Seafood-sector-steps-up-to-feed-t Aussie barramundi fishers request for consumer support: https://www.abc.net.au//coronavirus-lockdown-barr/12334662 Or find out about the species' sustainability at: https://www.fish.gov.au/report/204-Barramundi-2018; and https://australianbarramundi.com.au/ Recipe pictured: Crispy skin Humpty Doo barramundi on kelp noodles with truffled seafood bisque, https://www.fishfiles.com.au//crispy-skin-humpty-doo-barra

03.01.2022 Spud love! How do you like your potato's? https://www.goodfood.com.au//from-wedges-to-chips-the-defi

02.01.2022 Fishing on your mind? Catch up on the latest episodes from Escape with ET season 3 on: - Saturdays at 6:30am on Network Ten; Southern Cross and WIN; - Saturdays at 11am on TEN BOLD; - Sundays at 12pm on TEN BOLD;... - Or stream on the go with channel 10s free streaming service TENPLAY (10play.com.au). Or find every episode from season 1 and 2 of Escape with ET on FRDCs official Youtube channel FisheriesResearchAU: Season 1: https://www.youtube.com/watch Season 2: https://www.youtube.com/watch

02.01.2022 Changing environments, populations, technologies, and increasingly, community values are all rapidly impacting on the fishing landscape. Such changes, the CEO of Recfishwest, Western Australias peak recfish organisation, Andrew Roland, says present huge challenges for the future of rec fishing, but also opportunities. As a sector we need to become more agile, savvy and tenacious than ever to meet these challenges, Andrew explains, by providing innovative solutions such as... stock enhancement, habitat restoration and artificial reef systems, we can help aquatic resource management evolve and future-proof against many of the challenges. Often regarded as a final resort to rebuild depleted fish stocks, producing fish fry or fingerlings and releasing them into waters has been used as a management tool to aid the sector meet community expectations about how stock is managed in terms of quality rec fishing, conservation outcomes and subsequent economic benefits. A strategic stocking program, Andrew says, can allow for consistent and stable fishing experiences. In years of good recruitment, no stocking may be needed; in years when environmental conditions suggest recruitment may be poor, stocking can take a leading role in a management strategy. The benefits of stocking have long been evident in put and take freshwater fisheries around the world. However, there is no reason why stocking programs cannot be applied to a broader range of estuarine and marine species, he says. Recfishwests Snapper Guardians program is one example of how approaching fish stocking differently can provide outcomes of greater community engagement, changed community perceptions and improved fishing experiences. Artificial reef construction to create highly productive habitats and new fishing havens, as well as nurturing the rec fishing communitys growing participation in citizen science, for example, the communitys mounting involvement in habitat conservation, are among the opportunities that can benefit the sector. "Recreational fishers have an important role to play in increasing the abundance and resilience of our fish stocks," Andrew states, "We live in a fast-paced world that is speeding up all the time. We need to not just meet these challenges and opportunities, but get ahead of them." "We need to work smart and focus on solutions that benefit our sector, the community and the environment in the weeks, months and years to come. I, for one, relish that responsibility and challenge bring it on!" https://www.frdc.com.au//F/rapid-evolution-is-the-solution

01.01.2022 Thawing seafood can help ensure fish stays moist, retains its quality and cooks evenly. But what are the methods for thawing frozen seafood? The most commonly used methods to thaw frozen seafood are slow thawing in the refrigerator, using a microwave oven, and circulating the frozen seafood cold water. But there are exceptions to thawing. Very small finfish do not need to be thawed before cooking, neither do pre-crumbed, battered or sauced seafood products that are specif...ically intended to be cooked directly from the frozen state. As always, it is important not to refreeze seafood once its thawed. Here are some handy how to guidelines to help you thaw your seafood: Using a refrigerator: Place the frozen seafood in the lower part of refrigerator, use a sealed container, keep refrigerator closed, and wash the seafood when thawed. Using a microwave oven: Partially cover the frozen seafood with cling wrap or a loosely fitting lid. Set thawing time to a minimum, check regularly and thaw until slightly icy. Rest the seafood in the microwave oven for one or two minutes after thawing. Tips for thawing when using a microwave oven: -Microwave thawing causes water and juices to seep from seafood, and should be used as a last resort. -It is better to underthaw than to overthaw, as overthawed seafood will start to cook. -Thawing using a microwave oven must be done immediately prior to cooking because hot spots can allow bacteria to grow very quickly. - Crocodile flesh should not be thawed in the microwave. https://www.fishfiles.com.au//how-to-guides/thawing-seafood

01.01.2022 In recent years, Australias wild harvest fisheries have averaged a yield of 166,000 tonnes, a decline of almost 30 per cent on our peak fish production in 2004-05. The decline, far from being the effect of a dwindling resource, represents an opportunity for Australias wild fisheries to increase volumes currently harvested. In a recent FRDC-funded study, researchers found that current wild harvest stocks, rebuilt to the baseline where necessary, could allow for double the ...volumes currently fished. The project team, led by David Smith and Rich Little, included fisheries scientists from each jurisdiction, calculated the maximum sustainable yield (MSY) for 290 fish species and stocks (as some species have multiple stocks). This allowed the team to estimate what the biomass and sustainable harvest volume could be for each of these species. When researchers tallied the total MSY for the 290 species and stocks they were able to assess, it came to 345,000 tonnes compared to an actual catch of 139,000 tonnes of these species. Thats an additional 206,000 tonnes, and a potential national catch of 371,500 tonnes (see Adding it up graphic). With so many uncaught fish potentially available for harvest, the FRDC and its partners are investing in a series of projects to identify barriers and increase the market demand and value for these species. Market forces are widely recognised as one reason why Australia does not catch as many of the fish as it could; simply put, it costs more to catch them than fishers can earn for them. Lack of demand for lesser-known species, an undifferentiated commodity product approach, a long and complex supply chain, and processing facilities are others. Seafood is the worlds most traded commodity, one which represents 70 per cent of seafood available to the Australian market. With so many fish imported, the potential to double harvest provides an opportunity to balance our trade, and in effect, take responsibility for and influence fishing impacts we accept from imported harvests. Read the full story in FISH Magazine: http://frdc.com.au//FISH-Vol/doubling-up-on-wild-fisheries FRDC RESEARCH CODES: 2016-056, 2016-224