“At the current rate, all commercial fish and seafood could collapse by 2048”- United Nations.

“At the current rate, all commercial fish and seafood could collapse by 2048”- United Nations.
The only way we can prevent this from happening is if the consumer drives the change required for the unsustainable, unethical and mass-catch operators of the seafood industry to change their methods to ethical and sustainable practices. The government won’t do it. The Fishing Management authorities won’t do it. The seafood industry won’t do it. I have endeavoured over many years to drive the change required by petitioning these players in the industry. To no avail.
The caged egg debate proves that real change can be driven by the consumer and I would love to see the same level of scrutiny applied to seafood. Maybe we can stop the collapse of fisheries. It would be a tragedy if we didn’t.

#yourchoicesmatter #markeather #knowyourproducer

#ethical#ikijime#sustainable #passionate #perfect

#savetheoceans #zerofootprint#endmasscatching

#endoverfishing #savetheplanetearth #savetheplanet

#raisingawareness #saveourseas #everypersoncounts 

#bethechangeyouwanttosee #takeastand  #mothernature

#beautiful #fragile #racingextinction

@raising.awareness.worldwide

https://www.instagram.com/markeatherseafood/

delicious Produce Awards – From the Sea Award 2018

delicous Produce Awards

Very chuffed to be included! Many thanks to @deliciousaus

#repost

delicious coral trout shot INSTA

Words to live by…

Awe-inspiring Mother Nature

How to convey to the consumer the real price of cheap fish Part 2

How to convey to the consumer the real price of cheap fish Part 1. 

Superbugs. Why reducing antibiotic use in Aquaculture (and other animal husbandry) is crucial. Your life may depend on it.

“Will the rise of superbugs return us to a world without antibiotics?”
An important read…This is why it’s so crucial that the aquaculture industry reduces the densities of farmed fish- which necessitates the use of antibiotics to counter the resultant disease which ultimately impacts on the effectiveness of the very thing (antibiotics) which may save our lives. “Will the rise of superbugs return us to a world without antibiotics?” — #repost BBC Focus Magazine (by: Dan Swain, Berkshire)
Antibiotic-resistant bacteria, or ‘superbugs’, are certainly a serious problem. It takes 15 years for a new antibiotic to be developed and tested, but just 10 years of widespread use before bacteria resistant to that drug become common. No new classes of antibiotics have been found since 1984, and drug companies are less interested in looking for new ones because treatments for cancer and heart disease are more lucrative. But things will never get as bad as they were before the world had antibiotics. Better hygiene and sanitation has vastly reduced the incidence of infectious diseases and helped to contain the spread of antibiotic-resistant strains. In Europe, 400,000 people a year are infected with superbugs, but only 25,000 (6 per cent) of these cases are fatal. This many deaths still sounds like a lot, but it’s tiny compared to the number that died before we had antibiotics, when half of all deaths were caused by pneumonia, flu, tuberculosis, gastrointestinal infection and diphtheria.
Antibiotic-resistant bacteria, or ‘superbugs’, are certainly a serious problem. It takes 15 years for a new antibiotic to be developed and tested, but just 10 years of widespread use before bacteria resistant to that drug become common. No new classes of antibiotics have been found since 1984, and drug companies are less interested in looking for new ones because treatments for cancer and heart disease are more lucrative.
The superbug problem is serious and getting worse, but antibiotics still save a huge number of lives. In the future, we may need to move away from antibiotics altogether and use bacteria-killing viruses known as ‘phages’ to target the superbugs.”

NB. Important to note also that resistance to the antibiotic-of-last-resort ‘Colistin’ is quietly spreading

Seals. Cute but troublesome.

How does your choice help the mass-caught unsustainable members of the seafood industry change to genuinely ethical and sustainable methods?

So what will happen if you choose genuine, ethical and sustainable product, rather than mass-caught? How does your choice help the mass-caught unsustainable members of the seafood industry change to genuinely ethical and sustainable methods?

#markeather #knowyourproducer #ethical#ikijime

#sustainable #passionate #perfect #savetheoceans

#zerofootprint#endmasscatching #endoverfishing

#savetheplanetearth #savetheplanet #raisingawareness

#saveourseas #everypersoncounts#bethechangeyouwanttosee

#takeastand  #mothernature #beautiful #fragile

#racingextinction

https://www.instagram.com/markeatherseafood/

 

How does that atrocious bycatch even happen? Here’s how…

The target species of this catch was actually SQUID….so where’s the squid?

What bycatch looks like. The target species of this catch was actually SQUID. Can you see the squid in this picture? You’ve got to look hard to find squid here. What a disgrace.

#repost thanks to @pastorando and @seashepherd

#markeather #knowyourproducer #ethical #ikijime #sustainable #passionate #perfect #savetheoceans #zerofootprint #endmasscatching #endoverfishing #savetheplanetearth #savetheplanet #raisingawareness #saveourseas #everypersoncounts #bethechangeyouwanttosee #takeastand #mothernature #beautiful #fragile #racingextinction

 

https://www.instagram.com/markeatherseafood/

Squid Bycatch with border

Be the change you want to see

This.

#everypersoncounts #markeather #knowyourproducer #ethical #ikijime #sustainable #passionate #perfect #savetheoceans #zerofootprint #endmasscatching #endoverfishing #savetheplanetearth #savetheplanet #raisingawareness #saveourseas #bethechangeyouwanttosee #takeastand #mothernature #beautiful #fragile #racingextinction
 

INSTA If it doesnt challenge you

Mother Nature deserves our protection

Be the change you want to see

This isn’t fishing

Our Happiness Officer

Come along on an Ethical/Sustainable Spanish Mackerel fishing trip

#markeather #knowyourproducer #ethical #ikijime

#sustainable #passionate #perfect #savetheoceans

#endmasscatching #endoverfishing #savetheplanetearth

#savetheplanet #raisingawareness #saveourseas

#everypersoncounts #bethechangeyouwanttosee

#takeastand #mothernature #beautiful #fragile

#racingextinction

https://www.instagram.com/markeatherseafood/

Adjusting the way you view the world

Can you tell what this is?

Mother Nature brings it again

What about Aquaculture? Part 7

My take on the current state of Aquaculture – a 7 part series, today is 7 of 7

#markeather #knowyourproducer #ethical #sustainable

#passionate #perfect #savetheoceans #endmasscatching

#endoverfishing #savetheplanetearth #savetheplanet

#raisingawareness #saveourseas #everypersoncounts

#bethechangeyouwanttosee #takeastand #mothernature

#beautiful #fragile #racingextinction

https://www.instagram.com/markeatherseafood/

What about Aquaculture? Part 6

What about Aquaculture? Part 5

My take on the current state of Aquaculture – a 7 part series, today is 5 of 7

#markeather #knowyourproducer #ethical #sustainable #passionate

#perfect #savetheoceans #endmasscatching #endoverfishing

#savetheplanetearth #savetheplanet #raisingawareness

#saveourseas #everypersoncounts

#bethechangeyouwanttosee #takeastand

#mothernature #beautiful #fragile #racingextinction

 

What about Aquaculture ? Part 4

What about Aquaculture? 3 of 7

What about Aquaculture? 2 of 7

What about Aquaculture ? 1 of 7

A change in methods is needed

I’m not wanting to eliminate other hardworking seafood producers …just to change their practices for the better #markeather #knowyourproducer #ethical #sustainable #passionate #perfect #savetheoceans #endmasscatching  #endoverfishing #savetheplanetearth #savetheplanet  #raisingawareness #saveourseas #everypersoncounts #bethechangeyouwanttosee #takeastand  #mothernature #beautiful #fragile #racingextinction

Inspiration

Beautiful Tasmania

The hidden by-catch you don’t normally see when you order unsustainable seafood

Pick the Ethical fishing method

#markeather #knowyourproducer #ethical #sustainable #passionate #perfect #savetheoceans #endmasscatching #endoverfishing https://www.instagram.com/markeatherseafood/

delicious. Produce Awards 2018

Finally my side to the story

Big-name chefs back seafood entrepreneur

A JAPANESE export deal lost to suspected Yakuza involvement, allegations of government negligence and the passionate support of some of Australia’s best-known chefs are part of a long-running, multimillion-dollar dispute.

High-profile seafood entrepreneur Mark Eather, a vocal advocate for sustainable and ethical fishing, claims not only did Austrade cost him a lucrative business, but subsequent actions by fisheries authorities amounted to entrapment and malicious prosecution.

In Mr Eather’s corner are restaurateurs Shannon Bennett, Neil Perry and Philippe Leban as well as Tasmanian independent MP Andrew Wilkie, former Greens leader Christine Milne and former Labor trade minister Craig Emerson.

At times, fisheries authorities have attended well-known restaurants in a search for illicit seafood as part of their investigations.

Mr Eather claims the inquiries are driven by his longstanding battles with authorities over sustainable fishing and a vendetta reaching back to his dispute with Austrade officials who introduced him to a dodgy Japanese seafood buyer, who failed to pay for more than $500,000 in exported produce in 2000.

“Anyone who knows what has happened in the past knows that Mark was targeted specifically,” Vue de Monde chef Shannon Bennett said of Mr Eather’s dispute with Austrade and marine authorities.

“He is without a doubt in a small group of friends and suppliers that I would risk everything to say they are 100 per cent what this country was known and made famous on — generosity, hard work, passion, aspiration with the never-give-up attitude.”

Chef Neil Perry, founder of the Rockpool Group, also backed Mr Eather’s integrity and professionalism.

“I know of no other fisherman who cares about the resource or the environment more,” Perry said.

100 NEW VARIETIES OF FISH TO TRY EATING THIS EASTER

High-profile seafood entrepreneur Mark Eather.

Mr Wilkie said he was concerned about the treatment Mr Eather had received and the government response to the Austrade issue.

“I did indeed try and assist Mr Eather some time ago when he approached me about his dealings with Austrade because I sensed that he had been poorly treated,” Mr Wilkie said.

“Regrettably the government refused repeatedly to revisit the matter so I can well understand Mr Eather’s deep and continuing concerns about that issue in particular.”

Without admitting liability, government lawyers authored a deed of arrangement whereby part of the losses on the Japanese fish exports to Kyoen Kasamatsu and the company Yamaichi Tsusho were paid in compensation to Mr Eather. But he said it was only a fraction of the overall loss and the terminal impact on his business after he was repeatedly asked by Austrade Nagoya and its representative Ian Brazier to deal with Kasamatsu.

Ms Milne said she discussed the Eather case with then-trade minister Emerson before Labor’s leadership spill in 2013, with a view to a potential “Act of Grace” payment from the government for his unrecovered losses.

“It really upset me at the time and it still does, I hold Austrade totally accountable, it ruined a decade of his life,” Ms Milne said.

“Austrade was asking someone to basically do them a favour and Mark is left destitute at the end.

“My conclusion at the time was that Austrade officials (were trying to) meet their economic targets and they hadn’t done any due diligence (on the Japanese seafood buyers).”

Ms Milne said she believed Mr Eather signed the initial deed of arrangement in 2001 to settle the matter because he was under significant financial duress.

“I did have a meeting with Craig Emerson (then in the Labor Gillard government) and at that meeting he gave me an understanding that the government or the department would look at a one-off payment — an Act of Grace payment,” Ms Milne said.

“As far as I’m concerned the matter will never be closed until there is an Act of Grace payment made.”

Chef Shannon Bennett. Picture: David Smith

Mr Emerson told the Herald Sun he recalled the meeting but said such payments were outside his then portfolio.

“I had sympathy with Mr Eather’s situation and made inquiries of Austrade (but) I did not agree to an Act of Grace payment for Mr Eather, since responsibility for Act of Grace payments lies outside the trade portfolio and I would have had no authority to make such a decision,” he said.

Special Minister of State Scott Ryan’s spokeswoman said the Department of Finance had not received an application for an Act of Grace payment for Mr Eather.

Austrade confirmed a 2001 settlement was made with Mr Eather but claimed it covered “all losses”, an assertion Mr Eather heatedly disputes.

“Austrade introduced Mr Eather to Mr Kasamatsu and … Tsusho 17 years ago for the supply of seafood to Japan. Several months later Mr Eather’s business failed,” an Austrade spokeswoman said.

“Austrade also offered to support Mr Eather in pursuing his claim against his business partners in Japan but Mr Eather did not take up that offer.

“Austrade’s actions in this matter have been independently reviewed by external counsel, the Commonwealth Ombudsman and the Office of Legal Services, which have all confirmed that Austrade handled the matter appropriately.”

Mr Eather said only half of the losses were covered by the deed.

“I clearly made them aware that 50 per cent was only going to pay (to) temporarily stave off the wind-up orders and the other 50 per cent was essential for my survival — that is why the clause is in the deed (to recover the remainder),” Mr Eather said, adding independent reviews of Austrade’s actions ignored the fact the Kasamatsu and Tsusho entities were fake entities.

 “They must have known that neither party existed, so knowingly drafted a fraudulent deed.”

Chef Neil Perry. Picture: AAP

To rub salt into wounds, on a second battlefront with bureaucracy, Mr Eather was hit with a $7700 fine and $169,666 in penalties in Hobart’s Supreme Court last year for what he said were legally purchased lobsters, but the licensed processor he bought them from was unaware they needed to be tagged.

In another case in January, Mr Eather was also fined $2000 for an administrative licence breach he said was a further example of the “extraordinary” lengths authorities had pursued him.

After the original case was dismissed in the Supreme Court, the Crown appealed and arguments wound all the way to the Court of Appeal and High Court.

Mr Eather said he was compelled to plead guilty after the five-year legal process had imposed another crippling financial burden.

“I couldn’t afford to go through that ludicrous five-year, $500,000 process all over again,” he said.

“The sale was documented as required by law and all forms were completed and the sale was phoned through to the authorities as required by law, and every judge involved has confirmed this.”

Mr Eather said a federal anti-corruption commission needed to be established to investigate such matters.

A Tasmanian Department of Primary Industries, Parks, Water and Environment spokesman would not comment on specifics of the case but said all decisions on any prosecutions were made in line with the Director of Public Prosecutions policy.

BRING ON A FEDERAL ICAC! 

Shannon Bennett’s new seafood-only restaurant ‘Iki-Jime’ has opened

#repost

https://www.broadsheet.com.au/melbourne/food-and-drink/article/ike-jime-docks-cbd-bennett

Walking in to Iki Jimē, you may feel you’ve stumbled into a ship: there are drawn curtains, blackened walls and low-hanging lights making the outside world seem far away. This is the latest addition to Shannon Bennett’s fleet of restaurants; it replaces the 11-year-old French restaurant Bistro Vue. Even though the site’s reincarnation retains some of Vue’s physical features, Iki Jimē is setting an entirely new course.

“It’s all about Australian seafood, ethically and sustainably caught,” says Vue Group executive chef Justin James. Iki Jimē plans to do one thing, and do it well, with a menu dedicated wholly to seafood.

“To do anything right, you should dedicate all of your focus and creativity on it,” says James. “There’s no famous rib-eye.”

Instead you’ll find Josper-roasted abalone stuffed with calamari; a Spanish mackerel chop dressed in nasturtium vinaigrette; and a grilled whole barramundi.The man behind the seafood is the Tasmanian-based Mark Eather, who practises the Japanese fishing technique for which the restaurant is named. Iki Jimē involves spiking a fish’s brain as soon as its caught, then immediately freezing it for optimum quality. It’s said the technique harnesses more flavour since the fish doesn’t suffer from distress or rigor mortis. Eather has 17 vessels around the country and supplies seafood to the entire Vue group.“It’s all hand-dived, line-caught, and no trawling,” says James. “We want to take native ingredients and think about ways we can be creative and tell a story with them.“One philosophy you’ll find throughout the Vue group – always start with the best produce.”Sam Homan, who has been with the Vue Group at Bennett’s flagship fine diner Vue de Monde since 2014, is heading Iki Jime’s kitchen. The menu begins with a number of smaller dishes such as oysters, a Moreton Bay bug tart and snapper “snags” followed by four mains and four sides.“We just like to have fun as well, we look at the classics and play around with them,” James says. Specifically, he’s talking about Iki Jime’s play on the prawn cocktail and a nod to the Aussie barbeque with snapper sausages served with a tarragon emulsion and kohlrabi slaw.Things get a little more serious with the mains. The whole barramundi is cooked in a Josper charcoal oven and served wrapped in paper bark with lemon myrtle, chilli and clams.“We put a couple of native logs in there as well,” says James. “It gives it a nice smoke.”Iki Jimē
430 Little Collins Street, Melbourne
(03) 9691 3838

Hours:
Tue to Thu 11.30am–midnight
Fri & Sat 11.30am–1am

ikijime.com.au

For Melbourne’s latest, subscribe to the Broadsheet newsletter.

Shannon Bennett’s seafood restaurant Ike Jime opens in Melbourne

delicious. Produce Awards 2017

Very proud! Thank you delicious. Australia
#produceawards #makeitdelicious @deliciousaus

DPA_StateWinner_2017

Access to Product (Update: No longer available via Calia)

UPDATED 14/04/2018: Thank you to those people who informed us…For further clarification, we do not supply Calia, despite any items that you might read which tell you otherwise.

************************************************************************************

UPDATED 03/05/2017: I’ve had various and ongoing queries from people about this, so, for further clarification, contrary to Calia‘s website, menu and social media, as of Friday 21/4/2017  Mark Eather Seafood have withdrawn supply of our products to Calia. If you have any queries about how to access our product, please refer to https://mark-w-eather.com/
Many thanks!
Mark Eather
#calia #caliaemporium #japanesecuisine #melbourne #melbournecbd#emporiummelbourne #emporium #japanese #melbournecity#ilovemelbourne #finedining #michelinstar #dining #melbournefoodie#premiumeconomy #affordableluxury #franciscoaraya #lux #lifestyle#restauranttoretail #michelinchef

Bans on trawlers in Tasmanian waters!

We need aquaculture, but it needs to be done sustainably and ethically

Bringing utopian appetites to the table

Gastronomers! You may be interested in attending this event.

The 21st Symposium of Australian Gastronomy will be celebrated in Melbourne, Australia, from Friday 2 to Monday 5 December 2016. Friday and Saturday sessions are at the University of Melbourne and Sunday and Monday sessions at the William Angliss Institute, with intriguing expeditions elsewhere – see the current Program. I am very honoured to be involved as a speaker.

utopian-appetites

 

http://www.gastronomers.net/

Mark Eather

delicious. Produce Awards- Gold Winner- The Sea

Thanks to delicious. and Miele for the Gold medal. Very honoured!!
@deliciousaus #deliciousawards2016 @delicious.Australia @Miele.Australia #produceawards #makeitdelicious

delicious-gold-medal

‘PROMANCE’ LINKED AS SECRET INGREDIENT BEHIND SUCCESSFUL CHEFS

shannon-bennett-and-mark-eather-35545-2

” ‘PROMANCE’ LINKED AS SECRET INGREDIENT BEHIND SUCCESSFUL CHEFS”

Shannon Bennett & Mark Eather
“Fish from a net is unsustainable – no top chef in Australia should be using trawled seafood,” says Shannon Bennett, of Vue de monde in Melbourne. That’s why Bennett and other restaurant luminaries rely on Mark Eather for much of their seafood. Eather practises a sustainable, hand-caught approach to fishing – the opposite of the mass-catch model.

Eather uses the traditional Japanese ike jime method, which aims to catch quickly, kill quickly and chill quickly, so there is no stress on the animal.

“What you get in terms of quality compared to trawled seafood is a million times better,” says Bennett, who has worked with Eather for a decade. The two were introduced by Neil Perry, who was admiring Eather’s line-caught snapper at Tokyo’s Tsukiji fish market. Ironically, it came from Australia.

At that point the wild fisherman mostly sourced his products for Japanese clients. Perry spread the word back home, recruiting Bennett and Kylie Kwong, who banded together to support the outspoken fisherman so he could operate in Australia.

Eather is currently working on a sustainable fish farm of the future with experimental ocean ponds in Tasmania and Queensland.

“Aquaculture is the way forward,” says Bennett. “Yes he has to charge three times as much for his product, but it’s incredible. If we don’t support wild fishermen we’ll be looking back and talking about what fish used to look like in the very near future.”

The pair is in touch three or four times a week, and Bennett occasionally goes out on the boat with Eather.

“It’s a relationship based on trust, total trust,” says the chef. “Trust comes with knowledge and he’s given me so much knowledge.”

delicious. Produce Awards 2016 – The Sea: Gold Medal

Thanks to delicious. and Miele for the Gold medal. Very proud!
@deliciousaus #deliciousawards2016 @delicious.Australia @Miele.Australia #produceawards #makeitdelicious

delicious-gold-medal

delicious. Produce Awards – The Sea

Very proud to be a part of the delicious. Produce Awards 2016. Here we are in QLD catching Spanish Mackerel which was submitted for judging.
@deliciousaus #deliciousawards2016 @delicious.Australia #shannonbennett #markeather #sustainability

State Winner in the delicious. Australia produce awards 2016

Victorian Government’s proposed ban on commercial net fishing in Port Phillip Bay Victoria

My Comments about Victorian Government’s proposed ban on commercial net fishing in Port Phillip Bay Victoria.

I’ve been meaning to comment on this earlier as I’ve been getting requests for my thoughts on this ban.

Let me cut to the chase … The ban is great. The Victorian Government need to be applauded for having the guts to finally make a decision based on the protection of the resource and environs … rather than insipidly be swayed by the power of the vote !! One can only hope that Canberra will also take a leaf out of their book.

The mindless selfishness that motivates the protestors opposing this ban is beyond belief. I have many questions for them, but one in particular that I must ask of them …”Why is it that Port Phillip Bay was once ‘the home of the XL Snapper’, yet now they are so very rarely caught”.

Let’s do a comparison of net vs individual line caught fishing.

Individual Line Caught Product

  1. Is the purest form of, and original, artisanal form of fishing.
  2. Is totally selective in catch … and if you do catch an unwanted or undersized product – it is immediately returned to the water ALIVE.
  3. Has zero footprint on the environs i.e. when you leave the fishing ground there is no evidence of your effort there.
  4. Cannot ‘ghost catch’ the likes of Whales, Dolphin, Seals, Birdlife etc.
  5. Does not present a navigational hazard in any way.
  6. All of the above are very significant points … but this one is the biggest advantage … Premium line caught product fully optimises the value of the resource. Quite often a premium line caught product will bring twice [or more !] the price of it’s mass caught counterpart because the product is pristine.

Net Fishing

  1. Is not ‘fishing’ at all …. It is mass catching entrapment by stealth.
  2. Is NOT selective in catch at all. It will catch whatever comes into it’s path and most are dead when the net is retrieved, so undersize or unwanted catch is generally shovelled over the side dead. In fact, quite oten there is more discarded dead over the side from a net fishing operation, than what is retained.
  3. Has a MASSIVE footprint … and who knows how long the substrate takes to regenerate to it’s original condition ?? … and at what cost to the planet ?? Remember … this is the very nursery of hides that nurture / protect the young juveniles.
  4. Regularly ‘ghost catch’ the likes of Whales, Dolphin, Seals, Birdlife etc.
  5. Nets always present navigational hazards – particularly when not marked properly, or at night.

6.     All of the above are very significant points … but this one is the biggest disadvantage of them all … Mass Net Caught product devalues the resource by at least 50%. Quite often a premium line caught product will bring 2 or even 3 times the price of it’s mass caught counterpart.

Those who are protesting are purely motivated by their desire to either sell or purchase “cheap” fish…with zero concern for either the resource nor the environment.

BEYOND BELIEF ?? …… INDEED !!!!

Mark Eather

Press Release : Mark Eather Response to Charge of Lobster Poaching/Trafficking – Verdict is “No Case to Answer”

Press Release : Mark Eather Response to Charge of Lobster Poaching/Trafficking – Verdict is “No Case to Answer

Many have enquired how my “trafficking” charge in the Supreme Court of Tasmania has been travelling and I’m very happy to say that this week, after 3.5 years and a cost to me of $200,000 in legal fees [borrowed], I have been cleared of the charges with a decision of  ‘No Case to Answer’/ ‘Unanimously Not Guilty’.

Whilst the court proceedings were ongoing, I wasn’t able to speak freely about the case …. until now.

This outcome was always expected.

Hopefully this verdict will result in a change to the manner in which the administrators in Tasmanian Fisheries management conduct themselves. Their attitude to date has been bombastic, vexatious and combative with the fishing stakeholders in the industry.

This has got to stop. Fisheries should be committed to actually managing the fishery in an ethical and sustainable manner. Fisheries need to fully understand their own laws and regulations and work with the fishing industry to ensure compliance in a consultative …. not vexatious manner.

They need to work with fisherman rather than treat us as targets who can be used to promote Machiavellian agendas. I can’t imagine how much this ridiculous court case has cost Tasmania. And I’m not the only fisherman who has suffered this kind of treatment. Sadly, I know of innocent fishermen that have had to plead guilty or make a plea-deal as they simply couldn’t afford the time, nor the money to defend their case properly in the Supreme Court.

Of course, we need to use the full force of our laws to eliminate poachers, and those that knowingly put the resource into peril …. But surely not use that same Modus Operandi on well-meaning, genuine and hard working souls who may happen to incorrectly interpret one of the plethora of regulations and laws. A simple phone call, or friendly visit is in order … and not a massive, time wasting / costly court action.

For two very long weeks in a dock, I have observed a Prosecution case that (a) indicated that Lobster sales are less than 1% of my business, (b) that every Lobster was legally taken, and purchased, (c) a Wild Fisheries Compliance Manager that couldn’t answer some of the questions pertaining to his own rules [along with 4 very experienced Barristers, and a Judge having extended debate about the very same] … so how the hell is a fisherman expected to know them verbatim ?? and (d) despicably, this charge was REALLY about retribution for my continual embarrassing of Fisheries Officials and Decision makers – via my mission to educate the average punter of what they are actually up to … as can be easily deduced from the fact that they charged me [and conducted a National media broadcast] on the very day that I was to speak at an Environment Tasmania Fundraising dinner at MONA, which I had asked my dear friend Kylie Kwong to come down and host.

3.5 years and lord knows how much Departmental manpower & money ?? …. and the Supertrawler ‘Geelong Star’ LEGALLY creates armageddon along our coasts ….. just one example of numerous tragedies playing out in our industry, and sickeningly condoned by Fisheries Bureaucratic Boffins.

Tasmania and Australia deserve much better than this … our fisheries resources are diamonds, and all Fisheries decision makers / administrators need to start Managing the resource ethically and astutely, rather than making decisions and issuing licences directly proportionate to the size of the donation provided to their Political Party or Department.

For more information, please see the following articles.

http://www.themercury.com.au/news/scales-of-justice/tassie-fisherman-to-the-stars-mark-eather-has-no-case-to-answer/story-fnj8cre7-1227410828356

http://t.co/m51en75QFN

Or contact me at https://mark-w-eather.com/contact/

Many thanks,

Mark Eather

%d bloggers like this: