Aquaculture for all

Super Seafood Recipes hit the Mark

Crustaceans Sustainability Marketing +5 more

AUSTRALIA - Delicious, healthy and sustainable South Australian seafood was on show at the SARDI Aquatic Sciences Open Day on Sunday 17 November.

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Thousands flocked to the SARDI Aquatic Sciences Centre at West Beach for the special event, which featured cooking demonstrations by SA Premium Food and Wine from our Clean Environment Ambassador Simon Bryant.

The Super Seafood demonstrations were inspired by SARDI research into the nutritional components of common farmed and wild fresh seafood varieties, such as Western King Prawns and Sardines.

The results of this Australian Seafood Cooperative Research Centre-funded study showed that Australian seafood is healthy, safe to eat and contains vital nutrients and omega 3.

“I’d like to thank everyone for helping us to promote the importance of scientific research in producing high quality seafood from sustainable systems,” said Aquatic Sciences Research Chief Professor Gavin Begg.

“The delicious local Prawn, King George Whiting and Sardine recipes prepared by local chef Simon Bryant, highlighted the significance of supporting sustainable wild fisheries in our local seas.

“With due care and the support of industry and the public, we will continue to enjoy a sustainable supply of premium seafood produced from clean waters around our State.”

Dozens of SARDI scientists and technical support staff ran the free community event, displaying the secrets of world-class marine and freshwater research.

SARDI laboratories, live animal exhibits and public lectures showcased a range of projects on wild fisheries and freshwater species and developing industries important to regional communities, including Oyster and Abalone production.

SA’s rich history in marine biology also was on display, with a 50-year-old diving chamber built by pioneer geologist Dr Reg Sprigg, along with research vessels, dive equipment, touch tanks and other children’s activities, and SARDI’s oceanography and endangered species research work.

Prof Begg acknowledged the support of the Australian Seafood Cooperative Research Centre, Government of SA and Primary Industries and Regions SA (PIRSA), the national Fisheries Research and Development Corporation, Marine Innovation Southern Australia, industry partners, community volunteer groups and others who supported the open day.

Download the two delicious seafood recipes prepared by Simon Bryant – Prawn and Whiting Pithivier and Salt-baked Sardines with Gribiche.

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