Green seafood

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Choosing local and sustainable seafood products will encourage seafood producers to move towards sustainability. That will improve the health of our oceans while also supporting our coastal lifestyle and the economies of regional communities.

Independent and scientifically rigorous assessments take out the confusion and guesswork for consumers who want to make sustainable seafood choices.

The Australian Conservation Foundation (ACF) and the University of Technology, Sydney (UTS) have advised the results of independent sustainability assessment of the following Australian regional seafood products:

  • Blacklip abalone from Ocean Wave Seafoods Pty Ltd, Lara near Geelong, Victoria
  • Snapper from Port Phillip Bay, Victoria
  • Rock flathead from Corner Inlet, Victoria
  • Silver trevally from Corner Inlet, Victoria
  • Silver trevally from Port Phillip Bay, Victoria
  • Southern calamari from Corner Inlet
  • Southern calamari from Port Phillip Bay
  • King george whiting from Port Phillip Bay
  • King george whiting from Corner Inlet
  • Blue mussel from Sea Bounty Pty Ltd, Corio Bay
  • Rainbow trout from Goulburn River Trout Pty Ltd, Alexandra
  • Red emperor from the Pilbara, Western Australia
  • Farmed barramundi from Marine Produce Australia, Cone Bay, Western Australia
  • Yelloweye mullet from the Coorong, South Australia
  • King prawn from the Spencer Gulf, South Australia
  • Squid from the Hawkesbury River, New South Wales[1]

The Sustainable Australian Seafood Assessment Program will continue to assess regional seafood products in Australia’s oceans. Funding for the Victorian project has been provided by the Lord Mayor’s Charitable Foundation and the Ruffin-Falkiner Foundation.

[edit] External links

[edit] References

  1. Sustainable Victorian seafood in time for Christmas, ACF
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