• HARD SHELL CRUSTACEANS

    22nd March 2016

    HARD SHELL CRUSTACEANS

    The Hon. MARK PEARSON: My question is directed to the Minister for Primary Industries. The sea animals theme continues. The website of the Department of Primary Industries and the code of conduct of the Master Fish Merchants Association state that the boiling of live hard shell crustaceans is an unacceptable method of killing. It has been brought to my attention that hard shell crustaceans are being boiled alive in seafood markets or other outlets which sell directly to the public as opposed to restaurants, which sell seafood for consumption. If this is so, why is this practice being allowed? Will the Minister advise members whether there has been any breach regarding the unacceptable methods of killing crustaceans at New South Wales seafood markets in the past 12 months?

    The Hon. NIALL BLAIR: There are a number of elements to that question, which was highlighting examples and specifying outlets that may be acting in breach of the code. It would be prudent for me to take the question on notice and to return with a detailed response at a later date.


    4th March 2016

    HARD SHELL CRUSTACEANS

    In reply tothe Hon. MARK PEARSON (22 March 2016).

    The Hon. NIALL BLAIR (Minister for Primary Industries, and Minister for Lands and Water)—The Minister for Primary Industries provided the following response:

    The Prevention of Cruelty to Animals Act 1979 [POCTA] only applies to a crustacean when at a building or place (such as a restaurant) where food is prepared or offered for consumption by retail sale in the building or place.

    The Department of Primary Industries guideline on humane harvesting of fish and crustaceans is not prescribed under POCTA, but is used by POCTA enforcement agencies to inform compliance and enforcement.

    The Departments guideline does not say that boiling of live hard shell crustaceans is an unacceptable method; it recommends that all crustaceans be immersed in a salt water/ice slurry for a minimum of 20 minutes before boiling, broiling, pithing or cutting.

    The Department of Primary Industries administers POCTA but does not enforce it or have information on breaches relating to crustaceans. The enforcement agencies are RSPCA NSW, Animal Welfare League NSW and NSW Police.

    RSCPA NSW has advised the Department that it has issued a penalty infringement notice to a proprietor at the Sydney Fish Markets in the past 12 months.

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