Whats the catch????

Quote:

---

Originally Posted by LandyAndy

Ean,from a industry point of view how do you find his program????
As a purchaser,I love it.
Wanted to buy some FRESH aussie fish from Coles Narrogin last nite.The only aussie fresh fish was Crimsom Snapper at $35.00Kg It was poorly fileted,still had visible bones and stomach skin,the colour of the fillets looked like it was a few days old:mad::mad::mad:.You have got to be joking!!!!!
If I can ever get some top end Barra of you I will be a very happy man;););) Wallet is WIDE OPEN;);););)
Andrew

---

Andy, try coral trout, queen fish or (north Australian) mackerel. Barra is very over-rated, it's a better sporting fish than eatinng fish.

Quote:

---

Originally Posted by V8Ian

Andy, try coral trout, queen fish or (north Australian) mackerel. Barra is very over-rated, it's a better sporting fish than eatinng fish.

---

Sorry Ian,your taste buds are over rated;););)
Andrew

What he is trying to do is what should have been done along time ago and has been tried by more than 1 industry that I know of, and I hope he succeeds where others have failed.


Anything that promotes Australian caught/grown/made is top shelf with me, and he deserves a lot of credit for tackling the issue . I found his prawn stuff a bit wrong as a lot of the by-catch that see put back into the sea is because the license stipulate Nil Take of many species, eg, if we catch 10 snapper, be have a limit of 0 , so even though they are perfectly good fish that is dead, it cant be kept due to a limit enforced by fisheries, so he hasn't explained that side of things and it made the fishery look worse for it.


The pizza shop was a great example of what local product is all about. Can only hope in 6 months time they are still doing the same if not better.


All in all he's on the right track and hope he succeeds in his quest. I certainly hope that shark fisherman catches more than 2 sharks at a time, not much return in that.


Cheers Ean

The macroalgae project I work for is going to be on the show tonight. Keep an eye out for Rocky De Nys, my boss.

I must admit that we are spoilt, as we buy our fish and stuff from Savages Seafood on Bribie Is. most of it is locally caught and all is fresh,so anybody who wants good cooked or raw seafood try Savages at Bribie fully licensed and open Tuesday to Sunday ;)

Quote:

---

Originally Posted by UncleHo

I must admit that we are spoilt, as we buy our fish and stuff from Savages Seafood on Bribie Is. most of it is locally caught and all is fresh,so anybody who wants good cooked or raw seafood try Savages at Bribie fully licensed and open Tuesday to Sunday ;)

---

I think you mean:

Quote:

---

Saviges Seafood
07 3410 0084

---

They don't say what their flake is or where it is from. So they are guilty of the same problem highlighted in the show we are talking about... (if you have watched it). Best not talk about the salmon either...

https://fbcdn-sphotos-c-a.akamaihd.n...1b86465b248dab

It appears that we are going to heading in the right direction....

Senate committee recommends country-of-origin label be displayed on all cooked seafood products

Onya Matthew Evans.His hard work may have had some good.
Even if I have to pay a bit more to know where the fish came from Im happy.
Like the thought of eating fish farmed in a river that doubles as a sewer,or fish that have been dredged to extinction????
Andrew