Seafood Directions originated in 1999 as an initiative of the Fisheries Research and Development Corporation (FRDC). Its intention was to provide a national forum for the exchange of ideas, identification of national seafood issues and to provide an opportunity for learning from experts, colleagues and associated industries. That legacy continues and we now invite you to the Crown Perth to be part of Seafood Directions 2015 (SD 2015).

SD 2015 will bring together a wide range of stakeholders in the Australian fishing and seafood industry as presenters and exhibitors. In 2015 we will be "Selling Our Story". The event will examine where we have been, where we are and most importantly where we need to be through a range of topics and themes. SD 2015 will also build on learnings from previous events.

The outcomes and outputs of the conference will assist to develop critical strategies from which actions will drive and guide the industry into the future. The industry never faces a shortage of challenges and this event will help unfold some of these and identify ways and opportunities for the future.

For more information click here. 

Useful links to websites - Fisheries Association Businesses; Australian Seafood Industry; Fisheries Management; Fisheries Research; Environmental Management.

Along with the Citrus, Dairy and Meat Industries, the Seafood Industry was considered to have some significant risks. The Seafood Regulations 2006 were passed and came into force on the 1st of July 2006. Information about The Seafood Food Safety Scheme and SA Shellfish Quality Assurance Program (SASQAP).

Important new (2006) information on seafood labeling standards.

Seafood Services Australia established the Fish Names Committee to progress the development of a National Standard for fish names. Although it is called a “Fish Names Committee”, the Standard will include all commercially important seafood species not just fish!.

A summary of the growing medical evidence for the health benefits of seafood.

Many people think that cooking seafood is difficult when in fact it is the simplest and fastest meat to prepare! There is only two golden rules – keep it simple and do it quickly!

Fish, crustaceans and cephalopods are best consumed within 2-3 days of purchase. Ideally, live shellfish should be consumed the same day it is purchased. If it is not stored properly the shelf life is decreased and there is a risk of food poisoning.

Like all fresh produce, seafood products, particularly wild caught seafood, can be seasonal. Seasonality depends on the biology and life history of the animal (for example spawning, migrations and sea conditions) and the management arrangements for its harvest.

Seafood is a great, nutritious, simple and quick meal. It comes from sustainably managed resources and from oceans relatively free of pollution and heavy metals. It’s easy to prepare and can be enjoyed with many and varied flavours.