Australia boasts come of the world's finest and most diverse seafood. The variety is enormous. Over 600 species of finfish and shellfish, both marine and freshwater, are caught and sold for local and overseas consumption.

Some of these - such as red emperor and whiting - are well known to fishermen and have been popular as a food item for many decades. Others are relatively new to Australian palates but have gained rapid consumer acceptance. For example, the main fishing grounds for orange roughy and oreos were only discovered in the late 1980s, but these species are now among Australia's most popular food fishes. Still others, Atlantic salmon, oysters and marron to name a few - are produced by a rapidly expanding aquaculture industry.

There are two main reasons for the enormous variety of Australian seafood. Firstly, Australia is responsible for some 16 million square kilometres of ocean and other aquatic areas. These areas encompass a plethora of tropical, temperate Antarctic habitats, including freshwater lakes, rivers, estuaries, beaches, coastal bays, reefs, the continental shelf and oceanic waters nearly 6 kilometres deep. The oceanic area extends 200 nautical miles off the coast. Together with the seas surrounding Australia's various island territories, these huge aquatic domains are home to hundreds of seafood species, many of which are harvested or farmed for human consumption.

Secondly, Australia's seafood diversity is well matched by its cultural diversity. The many cultural groups have preferences for certain seafoods. Consequently, some species that were previously non-targeted or were discarded are now utilised. For example, jellyfish and sea urchins may not be high on the shopping list of those of northern European descent but are highly regarded by many Asians. The availability of new products and the influence of the different cultures has created opportunities for imaginative and experimental preparation and cooking by all Australians.

Australians are beginning to understand the benefits of eating seafood. Apart from its varied appearance, taste and texture, it is generally widely available, quick and easy to prepare and very healthy. Seafood is stacked with key long-chain omega-3 fatty acids - which help prevent coronary heart disease. It is generally low in cholesterol. It is also high in vitamins, protein and minerals although its nutritional value varies greatly between species and groups.

Aquatas Tasmania Atlantic Salmon Farmers
Mulataga Aquaculture