Victoria's Sustainable Seafood
Most Victorian consumers are choosing to buy fresh fish so there is a need for vibrant commercial fisheries in Victoria.
Harvesting of these valuable fisheries resources is managed by Fisheries Victoria, who work in partnership with commercial and recreational fishing stakeholders to ensure fishing is at sustainable and there is fish for the future.
Controls placed on commercial fisheries such as minimum size limits, licences and equipment restrictions are intended to protect the fish stocks from excessive fishing pressure and minimise undesirable interactions with other users of public waters.
Seafood products from Victoria’s fisheries are amongst the cleanest in the world, coming from unpolluted marine and estuarine waters. These products are keenly sought in markets and by interstate and overseas fish consumers.
Seafood is widely available, quick and easy to prepare and forms part of a healthy diet. It is a food of choice for the health-conscious.
Omega 3 oils provide many health benefits particularly in the fight against coronary disease, high blood pressure, arthritis, asthma and depression.
In addition to being the best natural source of Omega 3, seafood is typically:
- low in kilojoules
- high in readily digestible protein
- low in saturated fat, high in good fats (such as omega 3’s and omega 6’s)
- low in cholesterol
- high in vitamins A B E & D and high in iodine and calcium.
Sustainable seafood choices for consumers include snapper, rock lobster, eels, abalone, bream, flathead, garfish, King George whiting and calamari.