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Blue throat wrasse (Notolabrus tetricus) and saddled wrasse (Notolabrus fucicola) belong to the family Labridae, which is one of the largest and most diversified of all fish families with about 400 species world wide. Most are tropical species. In Victoria's temperate waters nine species are found. The colour and markings on the fish are used to identify the species although this method is not 100 percent accurate.
Male blue throats are greenish-blue to reddish-orange with a broad vertical white stripe on the body and that the base of the tail. The base of the chin and throat is blue. Females and juveniles have similar colours except they have a vertical dark grey band across their body.
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Male and female saddled wrasse are purple or greenish-brown in colour with five yellow saddles along on their back above the lateral line.
One of the characteristics of wrasse is that they are sexually dichromatic, that is they can change from being female into males. The time of the sex change is linked to a complex social structure.
The male is the dominant individual in a small social harem of females. If the male fish is removed, then the dominant female will start to change into a male. Within a couple of hours the female will behave like a male. Within a couple of days the female will changed the necessary colouration. Within 14 days a complex sex change will have occurred. All of the other females will have moved along one position in the line and a vacant position is left at the bottom for a new member.
Both wrasses are marine species. Adults prefer to live near the bottom close to rocky reefs, to a depth of 40m. Immature fish prefer living near kelps and seagrasses.
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Traditionally wrasse has been used as bait for catching rock lobsters. With a growing Asian culture in Australia this fish has increased its value as an eating fish.
In 1991 the main fishing method became hand lines for landing live fish. The number of people participating in this method also increased.
In November 1996 a workshop was held at the request of fishermen. They were concerned about the rapid expansion of the fishery and the level of effort and wanted some restrictions. Following this meeting restrictions were put in place.
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In addition to harvesting of wild stocks, there is some culture of eels in a number of public and private waters. Most culturing is done using extensive culture methods. Extensive culture adds eels into waters where they are left to grow to a marketable size under natural conditions. Those that are 'stocked' into waters for culture are elvers, undersized eels or eels in poor condition.
Intensive eel culture using specially formulated high growth feeds in indoor tanks is now being developed.
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The first management controls were introduced into the fishery in 1997. Limitations on the number of people able to operate in the fishery were set. Those fishers who were able to show evidence of a substantial involvement in catching live wrasse were granted an access licence and allowed to continue to catch wrasse. A bycatch limit for all other fishers was set at a maximum level of eight fish per day.
A minimum size limit of 28cms is set for blue throat wrasse.
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Currently there are 59 Wrasse (Ocean) Access licence holders. Each boat employs on average one crew member.
Since the development of the live fishery catches have increased. In 1990 over 840 kilograms of wrasse was caught. This increased to 810,000 kilograms in 1997. The fishery is currently valued at over $604,000 to the fishermen.
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Wrasse are caught and sold live. The major market is in Sydney, where wrasse are sold to Asian restaurants. Refrigerated trucks are used to transport the wrasse in cooled seawater. The water is cooled to reduce the stress on the fish. It also makes them sleepy and slows down their respiratory and metabolism rates. This allows a greater number of wrasse to be put into each holding tank.
The wholesale price of the fish varies between $5 and $10 per kg. Price depends on colour and size of the individual with the preferred size being about 30cm in total length. The restaurant price is $$.
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The growing Asian culture and taste trends started the focus on using wrasse as a table fish. Industry saw the marketing opportunity to add value to a low valued species. The change from using the fish as bait to selling it live to restaurants
Fishers raised concerns about increasing harvest levels in 1996. The workshop held initiated management measures to protect wrasse stocks
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The live fish market has added value to one of Victoria's fish resources. Maintaining this value while ensuring resource sustainability is the challenge for years to come.
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