Seafood and Aquaculture Classes include:
Fresh Fish, Molluscs, Crustaceans, and Preserved Seafoods

Industry Compliance
All aquaculture Exhibits must be Australia farmed by licensed processors and meet all relevant state regulations and requirements, including Australian Shellfish Quality Assurance Program if applicable to class and product at market. All wild harvested exhibits must meet all relevant state regulations and requirements, including Australian Shellfish Quality Assurance Program if applicable to class and product at market.

Packaging and labelling requirements
All sample packs must display a Use By date or Best Before date and, where appropriate, a batch and dispatch number. Any sample entered without the display of a Use By date or Best Before date will be withdrawn.

Fresh seafoods should be delivered in polystyrene containers or eskies and be delivered with freezer bricks or gel packs, not loose ice.

Seafood entries must display an approximate harvest date.

Exhibitors must provide the Species or type of fish in accordance with the current Australian Fish Names Standard. Approximate harvest date. Location of farm or catch area

Cooking and preparation of entries
All products that require cooking will be steamed in a combination steam oven unless otherwise specified by the supplier.
Fish Fillets to be cooked to internal temperature of 59-60°C