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Restaurant Uses Boutique Fishery

AUSTRALIA - The Department of Primary Industries has announced that one of the country's top restaurants, Rockpool, is now serving fresh and healthy seafood caught from Victoria's pristine Corner Inlet, just to the east of Wilsons Promontory.

Executive Director Fisheries Victoria, Anthony Hurst, said it was great to see top restaurants taking advantage of Victoria's high-quality, sustainable, healthy and locally caught seafood.

“Corner Inlet is a boutique fishery that supplies a limited quantity of highly sought after and sustainable products to the consumers,” Mr Hurst said.

“The fishery is closely monitored by Fisheries Victoria and managed using a range of measures such as limiting the number of commercial fishers operating in Corner Inlet, size limits and gears restrictions.

“The industry also proactively self-manages the distribution of its fishing effort.”

Corner Inlet-sourced King George whiting and calamari have recently been certified as sustainable seafood products by the Australian Conservation Foundation.

“This is the first independent assessment of its kind carried out in Victoria. It provides consumers with sustainable seafood choices and encourages seafood producers by promoting the public profile of seafood,” Mr Hurst said.

Cornet Inlet commercial fisherman, Bruce Collis, said he was supplying Rockpool restaurants in Melbourne and Sydney with products including King George whiting, calamari, rock flathead and garfish.

“Corner Inlet in South Gippsland has been a source of fresh seafood to consumers for over 150 years,” Mr Collis said.

"By supplying our fresh-caught seafood to our best restaurants we maximise the value of this great resource,” Mr Collis concluded.

In 2010 renowned chef, Neil Perry, owner of the Rockpool restaurants, teamed up with the Fisheries Victoria and the seafood industry to create a short video that provides a fresh focus on commercial fishing incorporating some of his favourite recipes.

the Fish Site Editor

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