Australian Redclaw Crayfish Demand
Nathan Cleasby, a freshwater crayfish farmer in Townsville, Queensland, reports a high demand for redclaw crayfish from restaurants across Australia. Despite a decline in the broader redclaw industry, Cleasby's 20-hectare farm, acquired in 2023, is struggling to meet current demand.
Research and Expansion Plans
Cleasby operates 5.5 hectares of ponds and plans to expand production. He is collaborating with James Cook University and CSIRO to research sustainable feedstock and animal genetics, aiming to improve redclaw survival rates before scaling up operations.
Industry Challenges
The Queensland Department of Primary Industries' 2023-24 Aquaculture Production Summary indicated a 45.7% decrease in redclaw production from the previous year. Professor Dean Jerry, an aquaculture expert at James Cook University, described redclaw farming as a "cottage" industry. He suggests this structure has discouraged new entrants, despite the species' potential for larger-scale aquaculture. Professor Jerry highlighted the need for sustained long-term research in nutrition and genetics to enable the industry to grow comparably to other aquaculture sectors, such as prawn farming.
Market Popularity
Demand for redclaw remains strong, particularly in the restaurant sector. Townsville fine dining chef Steele Lee, who features Cleasby's crayfish, noted its versatility and increasing popularity in upscale dining settings. Cleasby believes that strong demand and favorable pricing can help reverse the industry's decline and lead to increased production annually.