Humane harvest and responsible fish utilisation

There are three main recognised ways to humanely dispatch finfish that are to be harvested. This includes the methods outlined below. All these methods identified will not only ensure ethical treatment of the fish you catch but also improve the quality of your seafood.

Finfish

Percussive stunning

Fish should be hit with a sharp blow to the head in the area just above the eyes (the area adjacent to the brain) using a special tool such as a heavy wooden handle or a priest. This is a simple and effective method of humane harvesting.

Iki-Jime

This is a more advanced procedure that involves spiking the brain of the fish. This can be completed with either a sharp knife, a sharpened screwdriver, or by using specially designed iki jime tools and involves accurately inserting the instrument into the brain cavity of the fish to swiftly destroy the brain. The iki jime process requires more precision but results in the lowest levels of stress to the fish and can improve the eating quality. To complete this procedure successfully it is important to understand the location of the brain cavity for the fish species as it is species specific.

For diagrams and more information on this method see Iki-Jime website

Ice slurry

Small to medium-bodied, warm-water fish species may be dispatched using an ice slurry. The slurry should contain equal volumes of crushed ice and water. Leave the fish in the bath for 20 minutes or for 10 minutes after breathing has ceased.

For more information on percussive stunning and ice slurry method see the animal welfare page.

Crustaceans

Crustaceans should also be humanely killed when harvested for eating. Recognised methods include the ice slurry method or rapid destruction of the nerve centres using a knife.

For more information on these methods see the animal welfare page.

Tips to improve the quality and taste of harvested fish

Dispatch and bleed immediately

Kill and bleed any fish for the table as soon as you catch them. Quickly and humanely dispatching your catch reduces the chance of potential lactic acid build-up, maximising quality and taste. Bleeding the fish is also important as any residual blood oxidises in the flesh, reducing the flavour quality.

Chill quickly

When in the marine environment, use a saltwater ice slurry if possible.

Immediately submerging your dispatched fish in an ice slurry is the best way to rapidly reduce the temperature of your catch. An ice slurry helps keep the fish flesh firm and reduces any bruising and discolouration. Firming the flesh up this way makes the filleting process easier too. Otherwise, use a cooler bag or esky filled with ice to keep your catch cool.

Using fresh water when storing or cleaning saltwater species will decrease the flavour and impact the texture of your fish so use saltwater whenever possible.

Ideally keep harvested fish dry

Use absorbent paper towels to keep your catch dry, especially when storing.

Avoid exposing fish fillets to water if possible. Use absorbent paper towels to dry the fish's skin and cavities. Keeping the flesh dry helps preserve the fish's natural flavour and texture, resulting in a better tasting fillet that cooks more evenly and crisply.

Keeping the fish dry when storing also reduces bacterial spoilage. This is because it lowers the amount of water available for microorganisms to grow and increases the fish’s shelf life.

Maximise the return from your fish 

Good fish utilisation is something that we should all aspire to as responsible fishers and lovers of fresh, sustainable seafood.

There are many benefits from maximising the return from your harvested fish. This includes getting more meals for you and your family from the fish you catch, meaning you don’t need to take as many fish. The end game here is that fish populations benefit and you can spend more time eating your fish as opposed to cleaning them!

Depending on the fish species, we can waste up to 70% of the fish if we only consume the fillets. There are many additional parts of the fish that can be used, including:

• the collar – the collar is fatty and rich and contains no fiddly small bones. They can be treated like a chicken wing or similar when cooking.
• the head – the head is very versatile and can be used in soups and curries.
• the frame – the frame can be used for soup and stock or it can be grilled or fried.

There are an increasing number of recipes available that include using the complete fish. Go check them out and try something new!