Sea urchin aquaculture in Australia

Jane E. Williamson*

*Corresponding author for this work

    Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

    4 Citations (Scopus)

    Abstract

    Although Australia has had a commercial fishery for sea urchins for over 30 years, there is relatively little aquaculture done on sea urchins there. Australia has cultural and biological attributes favorable to sea urchin aquaculture: it is a multicultural society with diversity in cuisines and correspondingly catholic tastes, and it also has a high natural diversity of sea urchin species. Modern Australian cuisine has been strongly influenced by such globalization and there is a rising popularity in serving sea urchin roe as exotic and desirable ingredients at fine dining restaurants. Australia has a large number of indigenous and Pacific Islanders comprising its population, among whom sea urchin roe is a traditional and, sometimes, cultural food. This chapter presents a review of what is known regarding aquaculture of Centrostephanus rodgersii, Heliocidaris erythrogramma, and Tripneustes gratilla.

    Original languageEnglish
    Title of host publicationEchinoderm aquaculature
    EditorsNicholas P. Brown, Stephen D. Eddy
    Place of PublicationHoboken, New Jersey
    PublisherJohn Wiley & Sons
    Pages225-243
    Number of pages19
    ISBN (Electronic)9781119005810
    ISBN (Print)9780470960387
    DOIs
    Publication statusPublished - 6 Nov 2015

    Keywords

    • Australia
    • Catholic tastes
    • Centrostephanus rodgersii
    • Cultural food
    • Fine dining restaurants
    • Heliocidaris erythrogramma
    • Pacific Islanders
    • Sea urchin aquaculture
    • Tripneustes gratilla

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