Key facts

Stewards of the sea

There are 33 active Tuna Australia member longline boats, spending thousands of days at sea each year catching premium-quality fish
Our fishers are stewards of the ocean. They are passionate about what they do, ensuring fish will be available for generations to come
Many producers are second and third-generation fishers and have a deep knowledge of ocean ecology, conditions and patterns
Fishers follow rigorous regulation and best practice measures

Each producer:

holds a licence from the Australian Fisheries Management Authority (AFMA)
has a share (quota) of the total allowable catch managed by AFMA
uses electronic logbooks and video cameras to record all catch and wildlife interactions
minimises interactions with protected species

Our members target six key fish species: albacore tuna, bigeye tuna, southern bluefin tuna, yellowfin tuna, broadbill swordfish, and striped marlin
Byproduct species include mahi mahi, wahoo, spearfish, moonfish and ray’s bream
None of the stocks solely managed by the Commonwealth are overfished or subject to overfishing, according to the ABARES Fishery Status Reports 2020
Around 5000 tonnes of fish are landed annually from our fisheries
The main method to catch tuna is by pelagic longline
Around 70 percent of catch is exported fresh and frozen to premium markets in Europe, Japan and the United States, as well as consumed locally

Our members operate in three fisheries:

Eastern Tuna and Billfish Fishery, spanning the east coast of Australia from Cape York to the South Australia–Victoria border
Southern Bluefin Tuna Fishery, including the entire sea area around Australia
Western Tuna and Billfish Fishery, covering the west coast of Australia from the tip of Cape York in Queensland to the South Australia–Victoria border

The ETBF holds a Marine Stewardship Council (MSC) certification—the world’s most credible standard for sustainable wild-caught seafood
Through the MSC label, fish can be traced from boat to plate, assuring consumers that the fish they are eating is from a sustainable source

There are three layers of regulation for the ETBF:

The Western Central Pacific Fisheries Commission (WCPFC) sets the conservation management measures
The Department of Agriculture, Water and Environment (DAWE) provides policy settings, overseeing four national laws
Australian Fisheries Management Authority manages the fisheries and ensures compliance with the rules

Tuna is a lean protein source full of omega-3 fatty acids and micronutrients such as vitamin B, magnesium, zinc and selenium. These are vital for a healthy immune system, heart and brain
Tuna can be eaten raw, rare or cooked, making it a versatile, nutritious and tasty addition to any meal

Many top chefs—including Neil Perry, Josh Harris, David Allison, and Paul Wilson—choose MSC-labelled tuna because it is sustainable and premium quality
Cook a delicious meal of tuna or swordfish like a pro by following a recipe by a top chef