Sustainability


David Trotter

David harvests seafood in a responsible and sustainable way, working according to the following Codes of Practice.

Ocean Trap and Line Fishery Code of Practice

Estuary General Fishery Code of Practice

Industry codes of practice are a commitment to environmental best practice. The codes are aligned with the objectives of the United Nations Food and Agriculture Organisation Code of Conduct for Responsible Fishing.

Sustainable Fisheries Management

The NSW professional fishing industry is managed for sustainability by the state fisheries department, NSW Department of Primary Industries.
Fisheries management regulations to ensure sustainability:
  • Limited numbers of fishers who may harvest pipi (~70 throughout NSW),
  • Six month seasonal pipi fishery closure,
  • Minimum size limit of 45mm, and
  • Daily trip limit of 40kg per fisher

pipi

Environmental Impact Statements

An environmental impact assessment has been completed for each of the major NSW wild catch fisheries to help ensure they are managed in a sustainable way.

Fisheries Management Strategies

These are guidelines for NSW professional fisheries, developed with an intent to accredit fishing activities in NSW as sustainable under both State and Commonwealth legislation.

Bio-toxin Management Plans

David is part of a shellfish quality assurance program. Weekly laboratory testing of water quality and pipi flesh and annual NSW Food Authority food safety plans audits ensure best practice handling, storage and transportation of seafood, and to guarantee exceptional quality and product safety.

FRDC discusses Australian Seafood Sustainability

More on Bycatch Reduction in Australian Fisheries

Sustainable Mud Crab Story


Australian consumers should feel confident about the responsible and sustainable sourcing of Australian Seafood.

Click here to read about seafood sustainability from the Sydney Fish Market.