Wild Shellfish Alert - Do not eat wild shellfish from areas in and around Spring Bay and the Mercury Passage in South East Tasmania.
132 mm from Montagu east to Bridport, 145 mm for all other waters. See
size limit maps for exact boundaries.
Greenlip abalone have smooth, oval shaped shells with a low spire and a
row of respiratory holes around the edge. The grey to green coloured
shells have a pearly lining. They have green tentacles and a large
muscular foot with a green edge by which they attach to rocks and
crevices. The shells on larger abalone are often covered by algae and
other small marine invertebrates.
size limit maps showing
the areas corresponding to the different size limits for greenlip
abalone and the abalone biosecurity area in Northern Bass Strait. You
are allowed to take abalone within 50 metres of the shore of any island
in the biosecurity area but the abalone cannot be taken or possessed
elsewhere in the area. For more details, see Abalone Fishing page.
tend to congregate on the edge of reefs and boulders near sand or
seagrass beds. Found mainly in the north of Tasmania where they live in
areas of high turbulence around the north coast and Bass Strait islands.
abalone are taken recreationally by diving. They feed by trapping
drifting seaweeds with the front part of the foot or by grazing on algae
and seagrasses. Growth rates vary with location and time of year.
Try to size
abalone before you remove it. Do not leave abalone upside down or on a
sandy bottom. Abalone that have been cut will bleed to death so take
care in handling.
Follow any public health alerts relating to eating wild shellfish - refer to the
Department of Health and Human Services or phone their hotline on 1800 671 738.
considered the best tasting of Tasmanian abalone and has a slightly
stronger flavour than blacklip. Abalone meat has low oil content and a
distinctive subtle flavour. It has a dense white flesh which may need
tenderising. Use whole or sliced.
Level 3, 134 Macquarie St
Hobart TAS 7000
Phone: (03) 6165 3233, 1300 720 647
GPO Box 44
Phone: (03) 6165 3000, 1300 368 550