Plea for more Tasmania seafood on the menu

Buying local seafood has never been more important for Tasmania’s almost $1 billion industry as it recovers from the impact of coronavirus.

“GIVE us a reason to go fishing,” is the message to the Tasmanian community from professional anglers desperate to get back on the water.

Buying local seafood has never been more important, according to the Tasmanian Seafood Industry Council (TSIC), which is preparing a coronavirus recovery plan for the almost $1 billion sector.

“Without restaurants and cafes and without people buying to cook at home, our members can’t go out to work,” TSIC chief executive Julian Harrington said.

Tasmanian Scale Fishermen's Association President Shane Bevis at Hobart. Picture: CHRIS KIDD

“If you buy local product you’re supporting local jobs and communities.”

Without the usual demand for Tassie seafood from restaurants here and in Sydney and Melbourne, Mr Harrington said it was vital Tasmanians got used to cooking fish at home.

“Cooking at home is very simple and there’s a misconception that you shouldn’t freeze fish,” he said.

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“As long as it is handled properly there is no problem with freezing fresh fish.”

He also urged seafood lovers to support the pubs, clubs, restaurants and food vans that were serving freshly cooked Tasmanian seafood.

The industry council has set up an Eat More Seafood page on its website, which links customers with fishmongers, oyster farmers and fishers, including those who deliver.

“As more businesses start to come back online we’ll keep updating that page,” Mr Harrington said.

In Hobart, Mornington fishmonger Ashmore’s has traded through the pandemic by offering online sales and free delivery, while Mure’s is opening its waterfront shop and cafe from tomorrow after a six-week hiatus.

Owner Will Mure called on locals to show their support for the industry.

“We have the most amazing local product and, at the moment, limited places to sell, so we need local people to encourage that demand, to give us a reason to go fishing,” Mr Mure said.

Michael Blake and Tabitha Dobson from Tasmanian Gourmet Seafood at Cambridge invested in a fish and chip van just before the coronavirus hit.

Tasmanian Gourmet Seafoods co owner Tabitha Dobson holds a seafood basket outside their mobile food van. Picture: CHRIS KIDD

“We bought our van specifically for festivals and then COVID happened so instead we’ve been visiting rural areas and areas around Hobart and the community support has been amazing,” Mr Blake said.

“It’s extremely important that people eat more seafood because most fishermen are small business entrepreneurs and they need our support.”

The State Government has paid more than $1.7 million in small business support to seafood and aquaculture operators since the onset of the coronavirus crisis, including 21 hardship grants of $15,000 each and more than 570 emergency grants of $2500.

“The Department of State Growth continues to assess remaining applications and will be notifying businesses of the outcomes as quickly as possible,” Small Business Minister Sarah Courtney told the Sunday Tasmanian.

Mr Harrington said that support had saved the industry, which directly employs about 3500 people.

“That’s allowed members to keep staff employed,” he said.

To find out where to buy local seafood visit www.tsic.org.au

Tasmanian Scale Fishermen's Association President Shane Bevis at Hobart. Picture: CHRIS KIDD

China Town’s loss could be Tasmanian fish lovers’ gain

FISHERMAN Shane Bevis is used to adapting his business depending on the whims of the interstate restaurant trade and environmental challenges.

But, having been off the water since February, apart from a quick fishing trip before Mother’s Day, Mr Bevis said this was the biggest challenge he had faced.

“It’s a weird feeling,” he said. “A bit like being on long-service leave, but not having a job.”

As the head of the Tasmanian Scalefish Fishermen’s Association, Mr Bevis said direct sales to the public were “the way of the future” for the industry.

“At the moment, with most restaurants closed, there is no market for any of our fish and no one’s taking it,” Mr Bevis said.

“What our scalefish fishers are doing is opening up food vans to cook their own product, or selling direct to the public. That’s the direction we’re taking as an industry now.

“It’s a win for consumers because they get a product with a longer shelf life because it’s fresher,” he said.

Although most fish lovers would jump at the chance to buy direct from the boat, Mr Bevis said fishermen could be hard to track down, especially as many did not use social media.

“We’re just starting to get into it, but we’re getting there in stages,” he said.

Mr Bevis supplies live wrasse for the China Town restaurant trade in Sydney and Melbourne.

With most of those venues still closed, he is hoping to connect with local restaurants keen to try their customers on species like wrasse.

Julian Harrington from the Tasmanian Seafood Industry Council said now was the perfect time for Tasmanians to try species that are typically underrated, such as wrasse, banded morwong, latchet, Australian salmon and mullet.

“They’re up there as being as good as your Tassie staples of blue eye and flathead,” Mr Harrington said.

“We believe we’ve got significant capacity for growth in the seafood industry through the promotion of undervalued species.”