• Summary
• Downloads
• Explanatory Notes
• Related Information
• Past Releases

In Tasmania very little processing of fish products is undertaken that adds value to the product. Processing establishments vary in size, scope of operations and sophistication of technologies employed. The majority of establishments undertake only the most basic cleaning, filleting, chilling, freezing and packaging processes, but some have the capacity for significant product transformation. Much of the value that is added to the catch is due to correct handling and quick delivery by air to local or overseas markets.

Fish, crustaceans and molluscs intended for export are processed in establishments registered under the Export (Fish) Regulations. Edible fish for local consumption are mainly sent fresh-chilled to markets.