SUMMARY
Australian waters, through having a relatively low level of nutrients, tend not to sustain large fish population (pp.4-5). NSW estuaries and lakes, on the other and, are relatively high in nutrients (pp.5-6).
NSW estuaries and lakes, on the other hand, are relatively high in nutrients (pp.5-6).
NSW commercial fishing began in a very informal fashion and, in a number of ways, has remained a family-based, small-scale industry (pp.6-7, 9-15, 20-21, 26-28, 44).
NSW households have a marked tendency towards meat in their diet, and are not so inclined to eat fish despite its popularisation through fish and chips (pp.11, 18-19, 48-49).
Overfishing and conservation have emerged as issues in the NSW fishing industry not long after the industry began (pp.12-13, 16-17, 23, 33, 46-49).
Imports form a significant proportion of the fish eaten in Australia (pp.14, 19-20, 37-38, 48).
Research, conducted at both a federal and at a state level, has made a significant contribution to commercial fishing in NSW (pp.17-18,34-36, 44-46).
Canning has been encouraged as a countermeasure to imports (pp.19-20, 38).
Inadequate returns have often been a feature of commercial fishing in New South Wales (pp.15, 19, 43-44).
Trawling has helped to expand the fishing industry (pp.21-26, 32-33).
Tuna fishing has become an important sector of commercial fishing in the state (pp.29-31).
Oyster production in NSW is significant because the state is the largest producer of oysters in Australia (pp.13-14, 36, 47).
Technological innovations, such as echo sounders, and new developments in machinery, have contributed to the industry (pp.28-29, 45-46).
Abalone fishing was developed in the 1960s and 1970s (pp.36-37).
NSW government has, in the past, intervened significantly in the industry, either to inaugurate large-scale commercial fishing or to re-organise the industry to increase the returns to boat owners (pp.21-23, 39-44, 51-54).
Federal government has also intervened in the industry, partly to conserve fish stocks in Australian waters (pp.42-43, 49-53).
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