The world of seafood seen from the eyes of an experienced professional

World Aquaculture Conference (3): Kangaroo Island

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Big event for Australia which needs to be the beginning of fully utilising the resources Australia has been blessed with – clearly this needs to be done in a sustainable fashion but importantly we are dealing with a renewable resource which creates the best nutritious food you can put in your mouth

Foodies Cucina - Food and Travel Blog, Canberra

Kangaroo Island (KI), the third largest island in Australia, has gained success in the aquaculture industry. Lying 112 km south-west to Adelaide, KI was often classified as a popular tourist destination. Prior to 2008, not many people has heard of aquaculture seafood from KI but more media and social media coverage were seen about the seafood produced from the island. In fact, the clean and cold water of KI produces some of the highest quality seafood in the world both in wild fisheries and in aquaculture. The region gained reputation among locals from wild fisheries traditionally. Purple scallop and purple sea urchins are just some examples of the broad range of wild fishery seafood from the island. However, in recent years, consumers are more likely to hear marrons, yabbies and abalones from the island. These species are farmed varieties from the aquaculture sector.

nEO_IMG_abalone tanks Photo courtesy of PIRSA


Abalones farming in South Australia…

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