sustainable tuna

Seeking insight on world tuna markets

Tuna Australia is exploring market opportunities for sustainably-caught tuna in the UK, the US and Japan.

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11 common questions people ask when seeing a tuna boat being unloaded

For most people, seeing 150 kg swordfish or 60 kg tuna being unloaded from a commercial tuna longliner is a fascinating sight. And often, people start peppering the boat workers with lots of questions—Where was the fish caught?…

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Chat with a chef: Neil Perry says we must ‘look after the tuna we’ve got’

  Posted in: I have been buying whole MSC-certified tuna and swordfish for many years from Pavo and Heidi Walker of Walker Seafoods in Mooloolaba, Queensland. They look after their fish and always send the…

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Recipe: Korean-style tuna tartare by Neil Perry

“This was inspired many moons ago by a wonderful Korean raw beef dish. It’s got great textures – the softness of the tuna and crunch from the cabbage, green onion and pine nuts.” – Neil Perry Recipe sourced…

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Crew safety at the forefront in new Tuna Australia research project

Finding new and improved wildlife mitigation technologies that enhance crew safety is the focus of a new Tuna Australia project that started this month. Funded by the Fisheries Research and Development Corporation (FRDC), the research project will test…

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Recipe: Kombu cured yellowfin tuna with yuzu koshu dressing and toasted buckwheat

This recipe was provided by David Allison, owner and executive chef of Stix Catering.

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Chat with a chef: David Allison says sustainable seafood is in demand

  Posted in: We used a lot of seafood in the Qantas menus, which were developed by Neil Perry of Rockpool Consulting. One of the main seafood we used was yellowfin tuna because of its…

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Chat with a chef: Paul Wilson talks sustainable tuna

  Posted in: I’m consulting to Morgan’s Sorrento. It’s a busy beachside restaurant and bar in Melbourne’s spectacular Mornington Peninsula, where we have introduced a modern pub menu with tuna and seafood influences for summer….

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