Seafood’s blooming good year as demand for local produce remains strong

ALGAL bloom may have haunted Tasmanian shellfish farmers this year, but it has had little effect on seafood prices in the run-up to Christmas rush.

Jono Douglas from Mures with a Southern Rock Lobster and oysters for sale for Christmas day PICTURE: Luke Bowden

ALGAL bloom may have haunted Tasmanian shellfish farmers for much of the year, but it has had little effect on seafood prices in the run-up to Christmas rush.

Spring Bay Seafoods stopped harvesting in July and restarted in late November, where – to the delight of managing director Phil Lamb – the stoppage resulted in a sweeter product on offer.

“Mussels are in good nick at the moment – they go through a seasonal variation and they’re in fantastic condition,” he said.

“I think while there’s been some damage it’s done us some favours because its fruit is very sweet this season.

“Demand has been pretty strong interstate, but it’s a bit softer locally.”

Tasmanian Seafood Industry Council board member James Ashmore, who also has a Mornington seafood factory outlet, said shellfish sales had “bounced back as strong as ever”.

Tasmanian seafood will be a big item at many Christmas dinners on Friday.

Southern rock lobster, commonly called crayfish, remains popular with festive food shoppers, despite facing similar issues.

The Maria Island lobster fishing zone remains closed, with results for samples collected from the zone received on Wednesday showing biotoxins were still at unacceptable levels.

The area will remain closed until further sampling early in January.

Mures Tasmania director Will Mure said prices had risen to about $105 per kilogram, which meant the average lobster would set consumers back $60-$70.

“As always, things like oysters, crayfish, tiger prawns, smoked salmon and those sort of value-added products are really popular this year for Christmas,” he said.

“We don’t see so much on the fresh fish side – that’s more of an Easter thing – Christmas is more about the high-value delicacies people love to treat themselves to.”

Mures front of house worker Jono Douglas urged customers to get in early to get the best stock.