Western Australian Fishing Industry Council (WAFIC)

Last week's launch of a new crumbed Australian Herring product marks an exciting step forward for WA's South Coast G-Trap Fishery. The herring fishery recently reopened following improvements in stock sustainability, and this project is helping shift the catch from predominantly bait use into quality products for restaurants and retail. This collaboration between Fins Seafood, Albany Seafoods, Curtin University, Blueshift Consulting, Department of Primary Industries & Regional Development and FRDC - Fisheries Research and Development Corporation shows what's possible when industry and researchers work together. The crumbed product was the standout choice among chefs during testing and is now rolling out across the food service sector. Australian Herring demonstrates the potential sitting in our underutilized species. When we combine sustainable fisheries management with smart product development, we create new opportunities for fishers and better access to local seafood. It's a model we hope to see applied to other WA species in the years ahead.

We caught up with the Managing Director of SIFT - Sustainable Innovative Food Technologies, David Doepel to hear about the exciting opportunities available to anyone looking to take their business to the next level. SIFT provides a collaborative space where startups and established businesses alike can access factory-scale resources and receive hands-on expert mentoring. Whether you’re at the cusp of a new food or beverage venture or looking to expand and transform your existing business, SIFT will support your journey towards sustainable growth and innovation. You can find their website here: https://sift.au/

Last week WAFIC partnered with Sustainable Innovative Food Technologies centre (SIFT) and the Food Industry Development team at the Department of Primary Industries and Regional Development (DPIRD) to deliver a targeted workshop for the seafood industry that explored opportunities and processes for value-adding, shelf-life extension, and downstream innovations. It was great to feel the room buzzing with curiosity and ideas for the future of our industry. Big thank you to our guest speakers Andrew Scholz from Food Processing Specialists, Professor Damian Hine and Lydia Boyd. We'd also like to thank our collaborators who helped bring this event to life David Doepel, Nicholas Velletri, Andrew Tilley, Cullum Ashton and Janet Howieson. Felix Ameye