Home' The Seafood of the Eyre Peninsula : The Seafood of the Eyre Peninsula Contents PAGE 2 The SEAFOOD of the Eyre Peninsula
Australia’s seafood frontier
Rugged, remote, pristine and pure, the
Eyre Peninsula is like no other region
on earth. Whether it’s on land, at sea or
in the air, the Eyre Peninsula is a region
of astounding biodiversity.
Bound by the Spencer Gulf in the east,
and stretching across the Great Australian
Bight to the South Australian-Western
Australian border, the Eyre Peninsula
provides idyllic conditions for a bounty
of stunning seafood.
Covering 230,000km2, the region offers a
pristine environment with clean unpolluted
waters, a low population base and vast
stretches of untouched coastline bordered
only by the sanctity of the Southern Ocean.
Accounting for a staggering 69% of
South Australia’s seafood production, the
waters of the Southern Ocean are home to
arguably the world’s finest seafood with a
reputation that stretches far and wide.
The largely unspoiled region mirrors a
mild Mediterranean climate with coastal
temperatures averaging 28°C during
summer, while the cooler months
experience maximum temperatures of
15°C to 18°C.
These climatic conditions combined
with the fresh and saline wetlands and a
long and undisturbed coastline produce
Australia’s finest seafood – either caught or
farmed – sent fresh to market.
Whether it’s Spencer Gulf King Prawns,
Hiramasa Kingfish, Mussels, Pacific and
Angasi Oysters, Southern Bluefin Tuna,
Southern Calamari, Southern Rock Lobster,
Wild Abalone, Sardines, Snapper or the
pride of South Australia – the King George
Whiting, there is no doubting the luxurious
properties of the seafood of the region.
The Eyre Peninsula, Australia’s Seafood
Frontier, is rugged yet spectacular,
untamed and richly abundant with a
diverse range of produce.
While its rugged coastline reflects the
grandeur of nature, the enterprising and
innovative pursuits of the Peninsula’s
people demonstrate an equally engaging
More recently the expertise of the fishing
industry has been transferred to the
aquaculture industry, which has gained an
international reputation in its own right as a
producer of high quality seafood products.
The Eyre Peninsula’s key fishing industry
sectors are recognised leaders in developing
and adopting the world’s best fishing
practices and standards. The ecological
sustainability of these fisheries is widely
promoted and actively championed by all of
the sectors as it is a key driver in ensuring
their long term success.
The ecological sustainability of the tuna,
prawn, rock lobster and abalone fisheries is
widely promoted and actively championed
by all sectors of the industry as it is a key
factor in ensuring long term business
success for all within the region.
Sustainability is a key driver for the
region and the fishing practises ensure
that the objective to maintain or increase
production is never at risk of jeopardising
the ecosystems that deliver such an
All fisheries on the Eyre Peninsula operate
under a range of Commonwealth and
State laws which prohibit the harvesting
or growing of seafood in an unsustainable
manner and further, several have undertaken
independent third party audits to validate
The Spencer Gulf King Prawn fishery has
recently been accredited by the Marine
Stewardship Council, being the first wild
catch prawn fishery in the world to achieve
The Southern Rock Lobster fishery’s Clean
Green program is regarded globally as one
of the most comprehensively thorough
sustainable fishing programs.
Cleanseas have had their Kingfish farming
certified by both Friend of the Sea and
the International environmental standard
The seafood industry of the Eyre Peninsula
goes beyond the legal requirements in
relation to sustainable best practice,
recognising that their special environment is
the cornerstone to the amazing seafood and
must be preserved for future generations of
those of the frontier.
That’s why the Eyre Peninsula is Australia’s
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