It’s five o’clock in the morning. The streets are dark and quiet. But in a large white building in West Melbourne, there is the daily theatre of commerce that is the Melbourne Seafood Centre. This is Victoria’s central wholesale seafood hub where fish from all the fisheries around the state are bought together with fish from across the nation to be sold to retailers and distributors.
Read MoreThe Victorian fishing industry is committed to ecological sustainability and sharing of marine resources amongst all stakeholders. This not only protects the ecosystems fishers rely on but also ensures that professional fishers can continue to supply fresh, high-quality Victorian seafood to Victorian consumers in the long term.
Read MoreLobsters were regarded as "poor man's food," and there was no established market for the crustacean until they were canned and sent to feed the troops during World War Two. The American troops developed a taste for our lobster, and an export market into America began after the war ended and the fishery boomed. The lobsters were caught by fishermen from local Co-ops, and the lobster tail meat was sent to be canned by seafood processing companies for export.
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