South Australians are being encouraged to jump onboard the moniker 'SA - The Seafood State' as the country celebrates Sustainable Seafood Day on Friday 31 March.
As well as boasting the most diverse range of aquaculture sectors, South Australia's coastal waters are home to some of the most sought after wild catch species.
Two of our great seafood successes - the Pipi Fishery and Spencer Gulf Prawn Fishery - have also gained Marine Stewardship Council (MSC) certification, an internationally recognised environmental accreditation which acknowledges and rewards sustainable fishing practices.
To mark Sustainable Seafood Day in SA, a celebration will be held at the Adelaide Central Market Community Kitchen from 11am to 2pm on Friday 31 March.
Talk with local fishers about their industry and find out about the latest in recreational fishing. Seafood cooking demonstrations by Adelaide food identity, Callum Hann, will also be held to showcase some of the SA's best seafood on offer.
For event details visit www.pir.sa.gov.au/sustainableseafoodday.
Quotes attributable to Sean Sloan, PIRSA's Fisheries and Aquaculture Policy Director
From rock lobster in the south east, Pipi harvested on the shores of Coorong Beach, king prawns netted in the waters of Spencer Gulf and table favourites including Snapper, King George Whiting and Southern Calamari - South Australian consumers have an abundance of seafood choices on their doorstep.
On 31 March and as we head towards Easter - the peak seafood consumption period - I encourage all South Australians to support our local seafood industry and choose SA.
More than 70 per cent of Australia's seafood is imported, but when you choose SA seafood, you can be sure you're getting a premium quality product that is harvested in line with best practice standards and farmed or fished by locals who are dedicated to ensuring the sustainability of our natural resources.
It's a commitment and passion I've witnessed first-hand and one I'm certain makes South Australia deserving of 'The Seafood State' title.
Quotes attributable Adelaide food identity, Callum Hann
I'm a proud supporter of local food producers and our seafood industry is no different.
When you start with high quality ingredients then my job as a cook is simple - whether it's our Port Lincoln mussels, Spencer Gulf Prawns, Coffin Bay oysters, Goolwa cockles or any combination of our beautiful fish, I love cooking and eating them all.
As well as delivering a premium quality product that is sustainable harvested, the fact that you're supporting local business and local jobs makes it an easy choice. I'm proud to support SA - The Seafood State.
Seafood businesses are reminded that Round 4 of the State Government's Building South Australia's Premium Food and Wine Credentials Grant Program is currently open.
Grants of up to $25,000 are available to support businesses to gain industry-standard third-party certifications needed to tap into new markets and attract discerning consumers.
Applications close at 5pm, Friday 7 April 2017.
For more information visit: