South East crayfishers look for new international markets for Southern Rock Lobster

SA crayfishers say they are beefing up their efforts to find new markets beyond Australia.

Grader Adrian Thompson sorts the freshly caught southern rock lobsters at The Lobster Pot Beachport. Picture: Jessica Ball

Christmas crayfish prices may have kept the Southern Rock Lobster industry afloat but the domestic market alone is not a long-term solution, according to a South East fisherman.

On the back of the industry being rocked by trade tensions with China, third generation crayfisher Shannon Moran said the past 12 months had been the most challenging for business in his almost 25-year career.

“Last season I only had 100-and-something kilo to go when COVID hit and this season I was at 60 per cent before China stopped us going again,” Mr Moran said.

“I’ve been in a good position but there’s plenty other people out there that only had 20 per cent caught.”

Cutting lobster prices by half meant Mr Moran and his crew of one were only out of the water for three weeks while the majority of the industry was at a standstill for six.

Third generation crayfisher Shannon Moran at The Lobster Pot Beachport. Picture: Jessica Ball

The family business went from exporting 98 per cent of its catch to China to zero, with focus quickly shifting to the domestic market.

While Mr Moran said he was grateful Australians indulging in cheap crustaceans had kept the industry moving, it would need to look abroad for viable long term options.

He said he was confident new international markets willing to pay top dollar for the delicacy would evolve over the next five years.

“You can’t just turn around and dictate that we’ve got to look out for these people that have looked out for us,” Mr Moran said.

“I think it’s going to be price driven that’s why I personally hope that the government stays strong against China, and I think the short-term losses will have a lot better future for our next generation.”

The threat of COVID has also not disappeared and Mr Moran said further restrictions on NSW and Victorian restaurants would dry up new-found markets.

Mr Moran said the shift to domestic sales was helped by the opening of The Lobster Pot Beachport in mid-December.

From lobster and velvet crabs to fish and octopus, the a shopfront and processing facility sells the catch of 39 fishing families from Port MacDonnell to Cape Jaffa, who make up the Limestone Coast Fishermen’s Co-operative.

What they thought would be a soft opening quickly turned into cooking up to half a tonne of lobster a day.

“It just went gangbusters for Christmas because of price points,” Mr Moran said.

Hayley McAllister and Jasmin Stehbens manage The Lobster Pot Beachport. Picture: Jessica Ball

“At a low price it’s still better to be caught than not caught at all.

“Even if we export hopefully a certain amount will always be sold here.”

Growing up at Beachport, Jasmin Stehbens remembers setting pots with her dad every summer and now she is managing the new fish market.

With the Christmas rush over she said The Lobster Pot Beachport was trialling new ways to get people eating crayfish and crafting experiences to entice tourists like picnic boxes and build-your-own lobster sandwiches.

“So many people haven’t had the opportunity to be able to try crayfish,” she said.

“The idea is you can go grab a bottle of wine and then grab the picnic box, go to the beach and just enjoy, it’s got cheeses, meats, olives, and all your house-made condiments with half a cray.”