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Tasmania’s wild and aquaculture fisheries are located in the cool, crystal-clear waters adjacent to the Southern Ocean. From these beautiful blue, pristine waters, Tasmanians harvest premium quality seafood, which graces the tables of the world’s best restaurants. The island state has a reputation for premium seafood, which is fresh, succulent and bursting with flavour.
Quality assurance and care
Tasmanian fishermen and marine farmers use sophisticated handling techniques, state of the art processing systems and stringent quality assurance programs. These systems ensure that Tasmanian seafood is handled with utmost care, maximising the unique flavours and texture of the product.
Sustainability of fisheries
World-class sustainable management arrangements ensure the long term viability of all major fish species. Tasmania’s relative isolation and strict quarantine controls ensure that Tasmania is relatively free of serious aquatic diseases.
Tasmania’s seafood is an excellent source of protein, and is rich in essential polyunsaturated fatty acids. Low in saturated fats, our products contribute to a healthy diet. Consumption of Tasmanian seafood is associated with a wide range of health benefits including the prevention and management of coronary heart disease, high blood pressure, diabetes and rheumatoid arthritis.
Tasmania’s seafood industry has the capability to provide fresh products for the majority of the year. With the exception of wild southern rock lobster and wild scallops, fresh Tasmanian seafood can be provided throughout the entire year.