Grilled with garlic, oven baked, or lightly pan fried with a hint of lemon: Blue-eye Trevalla is one of Australia’s premium seafoods, and an iconic fish species for commercial fishers and seafood lovers alike.
Despite having been fished commercially for over 40 years in deep waters off southern Australia, the Blue-eye’s early life-history and movement is still shrouded in mystery.
Our research into these aspects of the Blue-eye’s biology aims to give certainty to government regulators and hopefully lead to increases in the catch quota for the fishing industry, which, in recent years, has dropped by 50 per cent due to apparent decreases in the fish’s abundance.
Ear bone’s connected to the catch quota
Using chemical signatures in the make-up of the Blue-eye’s ear bones, we aim to determine the fish’s population structure, early life-history and movement in the fishery area – which extends roughly from Brisbane to Adelaide, and includes several offshore seamounts.
Once the ear bone is daintily plucked from inside a fish’s head, we use laser-based sampling techniques to identify its chemical signature. From this we can infer each individual fish’s geographical origin.
With sufficiently large numbers of sampled fish in specific age groups, and when combined with models of ocean currents, the origins of Blue-eye populations in different fishery areas can be estimated.
These insights enable our analysis of the commercial catch to become location-specific or ‘regionalised’ and reduce many of the uncertainties in the assessment of total stock size.
A greater confidence in the stock assessment will ensure a sustainable catch for Australia’s fishing industry and the continued availability of Blue-eye for consumers’ plates.
Find out more about the project in this video:
The project is funded by the Australian Government through the CSIRO Wealth from Oceans Flagship, DPI Victoria, and the Fisheries Research and Development Corporation. Footage and images were taken in Hobart, thanks to the Captain, Russell Potter, and crew of the fishing vessel Diana, and Will Mure and head chef from the Mures Restaurant.
Media contact: Kirsten.firstname.lastname@example.org t 02 4960 6245 m 0457 563 684
By James Davidson and Pamela Tyers
How do you eat your Easter chocolate? Do you suck it or chew it? Does your tongue smear the inside of your mouth as the chocolate melts, or does it get chomped by your back teeth then sent down your throat?
It’s true, some of us suck and some of us chew. Whichever process we use to break down food in our mouth, it affects the taste sensation.
Flavour is released through the movement and time taken for taste components to hit our taste buds. Those taste components include salt, sugar and fat. If we know how to place those tasty bits into foods so that they achieve maximum delicious flavour before we digest the food, we then know how to use less of the unhealthy ingredients because our inefficient chewing means that we don’t taste much of them anyway.
For example, bread would taste unappetising if too much salt was removed out of it, but science can help us understand how to remove some of the less healthy components out of foods while retaining their familiar, delicious taste.
Enter our new 3D dynamic virtual mouth – the world’s first – which is helping our researchers understand how foods break down in the mouth, as well as how the food components are transported around the mouth, and how we perceive flavours. Using a nifty technique called smooth particle hydrodynamics, we can model the chewing process on specific foods and gather valuable data about how components such as salt, sugar and fat are distributed and interact with our mouths at the microscopic level.
We’re using it to make food products with less salt, sugar and fat and incorporate more wholegrains, fibre and nutrients without affecting the taste.
It’s part of research that will help us understand how we can modify and develop particular food products with more efficient release of the flavour, aroma and taste of our everyday foods.
And it’s good news for all of us. Eighty percent of our daily diet is processed foods – think breakfast cereals, sliced meats, pasta, sauces, bread and more. So, creating healthier processed foods will help tackle widespread issues such as obesity and chronic lifestyle diseases.
In fact, our scientific and nutritional advice to government and industry has so far helped remove 2,200 tons of salt from the Australian food supply, and reduced our population’s salt consumption by 4 per cent.
Oh…and we’ve also used the virtual mouth to model just how we break down our Easter chocolate.
As the teeth crush the egg, the chocolate fractures and releases the caramel. The chocolate coating collapses further and the tongue moves to reposition the food between the teeth for the next chewing cycle. The caramel then pours out of the chocolate into the mouth cavity.
With this virtual mouth, variations to thickness of chocolate, chocolate texture, caramel viscosity, and sugar, salt and fat concentrations and locations can all be modified simply and quickly to test the effects on how the flavours are released.
Now that’s something to chew on. Happy Easter!
Media contact: James Davidson, 03 9545 2185, email@example.com
Media Release: Chocolate bytes with virtual mouth.
A few weeks ago we put out a call to join our Great Fibre-Off recipe contest. We asked you to create a delicious high fibre meal that’s healthy and good for your guts. After much deliberation, we have a winner! A big congrats goes to Donna from Victoria – you are Australia’s official gut-lovin’ queen.
Donna sent in her family recipe for natural Bircher muesli. It’s packed full of oats, bran, nuts and seeds and topped with fresh fruit and natural yoghurt. Try it for breakfast and let us know what you think!
Bonus tip: You can adapt the recipe to suit your tastes or whatever your have lurking in the pantry. Replace the apple juice with orange or pineapple juice, or add milk for a dose of calcium.
Check out our health bites series on Pinterest for more tasty recipes and nutrition tips.
Get some pork on your fork with this tasty Asian-inspired dish from our new Diabetes recipe book.
We’re big on maintaining a healthy lifestyle and a nutritionally balanced diet. The CSIRO Total Wellbeing Diet lets you do this with a little pizzazz. It’s nutritious, delicious, high in protein and facilitates sustainable weight loss. Our latest book, Recipes on a Budget, shows how you can eat well without breaking the bank or compromising on quality or nutrition. It’s packed with more than 135 new recipes that use inexpensive cuts of meats, use leftovers in clever ways and show how to make your own dips, spice mixes and dressings.
Here’s a sneak peek that’s perfect for winter.
Give yourself a vitamin boost with the goodness of mushrooms. Mushies certainly punch above their weight, packed with essential nutrients and naturally low in fat and salt. We’re dialing up their vitamin D content for an extra boost.