Luke Anedda, together with other 17 commercial fishers, operates in Victoria’s Corner Inlet Nooramunga Fishery, 160 kilometres southeast of Melbourne, providing 400-500 tonnes of seafood a year, mainly to the Victorian market. As FRDC (Fisheries Research and Development Corporation) writes in this article, the inlet’s fishers have a strong focus on keeping their seafood sustainable.  

Our chefs love Luke’s produce, and they know they can trust it has been sustainably harvested and they are actually getting what they are paying for. Luke and the other inlet’s commercial fishers are all committed to protecting the health and longevity of their fishery, and have long been involved in initiatives to help protect the marine ecosystem as well as advocating best practice fishing guidelines.  

One of the main projects the fishers have been involved in is improving the quality of run-off to restore the health of seagrass beds, crucial for the habitat and food for a variety of fish species. Also, they have been working to remove native purple-spined sea urchins, another threat to the seagrasses in the area, which were eaten out in some areas, leaving marine deserts (“urchin barrens”). These and other many projects Luke and the other fishers are involved with contribute to both the sustainability and the product quality of the fishery. “Traceability and provenance are a massive thing for me, but sustainability is the most important of all.” says Luke.  

Read the full article here.