Victorian Seafood comes in many shapes, sizes and forms; from some of the most pristine fisheries in the world. When you are enjoying Victorian Seafood, you are not only getting your required intake of Omega 3 but you are supporting one of Victoria’s oldest and most important primary industries.
Bay and Inlet Fisheries
Port Phillip Bay, Western Port, Corner Inlet and Gippsland Lakes make up the Bay and Inlet Fisheries. Victorian Bay and Inlet seafood fisheries are amongst the oldest fisheries in Australia, having existed for over 170 years.
It provides many of Victoria’s bread and butter species like King George whiting, bream and flathead. Popular seafood harvested from Bay and Inlet Fisheries :
- King George Whiting
- Australian Salmon
- Silver Trevally
- Southern Calamari
For a 2013 information flyer on the Port Phillip Bay Fishery please click here.
Two types of Abalone are harvested in Victoria they are greenlip and blacklip abalone. Abalone is Victoria’s most valuable fishery. Abalone is ‘big business’ in Victoria and is a seafood delicacy that is in demand overseas. The majority of abalone is exported.
Southern Rock Lobster
The Victorian rock lobster fishery is the second most valuable fishery in Victoria. Southern rocklobster is renowned for it is exceptional eating qualities and the majority of the catch is exported live to Asia. It is considered the most flavoursome of lobsters.
Victoria has developed many exciting and productive aquaculture industries including; trout/salmon, mussels, abalone and eel.
You will find Australia’s pioneering, Victorian salmonoid aquaculture industries focused around the upper reaches of the Goulburn River. Many of the region’s trout and salmon farms have been seafood producers for more than 50 years, long before Tasmanian salmonoid industries were developed. The local industry has diversified to offer many different products including caviar and many value added products.
Another major aquaculture industry is Port Phillip Bay’s mussel farms. Mussel farms can be found near Geelong and Mornington Peninsula. Abalone and eel are other productive Victorian aquaculture industries.
Southern Shark Fishery
The shark fishery is primarily a Commonwealth controlled fishery adjacent to Victoria, Tasmania and South Australia. Roughly 50 per cent of shark from this fishery is landed in Victoria the majority of the catch landed in other states comes back to Victoria, destined for the Melbourne fish and chip trade.
The flesh of gummy shark is known as flake because of its white flaky texture, mild taste and boneless nature. A popular choice at your local fish & chip shop.
South East Fishery
The south east fishery stretches from waters off NSW southwards around Tasmania to South Australia. It is a multi species fishery and is located in Commonwealth waters. It is a major source of fresh seafood in Victoria, some popular seafood from this fishery include:
- Blue-eye Trevella
- Tiger Flathead
- Blue Grenadier
These seafood options tend to be meatier and chunkier than their shallow water counterparts. They make perfect seafood steaks, healthy too.
Southern calamari are seasonally plentiful in Victoria’s large bays and inlets and in the State’s coastal waters. Most of Victoria’s calamari comes from Port Phillip Bay and Corner Inlet. Southern calamari are a fast growing and short-lived species.
Calamari is a versatile seafood option and can withstand bold flavour combinations.
Gould’s squid (Arrow squid) live in marine waters over the continental shelf and upper slope and are commonly found at depths from 50 to 200m. They form schools or aggregations near the seabed during the day and disperse at night.Arrow squid does have the tendency to be tough if cooked incorrectly. It requires quick cooking or a long slow cook on low heat. Perfect for a BBQ or a braise.
There are a few other Victorian Seafood fisheries including eel, scallops, giant crab, anchovies. All of which add a little special something to any seafoodie’s basket.
Seasonal Victorian Seafood
Victorian seafood like most other foods has its optimum season. Victorian seafood changes with the summer, autumn, spring and winter seasons.
To download a chart of the commercially important temperate finish of Australia please click here.
To download a chart of the commercially important crustaceans and shellfish of Australia please click here.
To download a chart of the commercially important tropical finish of Australia please click here.