There’s a reason seafood from delicious. Harvey Norman Produce Awards winner Bruce Collis is an eating experience like no other. And now the second-generation fisherman is working to maintain his fishing community’s pristine waters.
This year has been anything but smooth sailing for fisherman Bruce Collis, but things are starting to look up. After reeling in the top prize at the delicious. Harvey Norman Produce Awards in 2019 for his wild-caught fish, the former Producer of the Year is now celebrating a second win, and it’s one he shares with his fellow fishermen at Corner Inlet on Victoria’s South Coast.
For many months, Collis and the other commercial fishing licensees have been campaigning for a new law to protect their pristine bay from overfishing. The Corner Inlet fishing community has been operating under a voluntary code of conduct for 28 years that restricts fishing activity to sustainable levels.
“It wasn’t official, it was a gentlemen’s agreement,” says Collis. “We shook hands on it and that was that.”
Licensees knew to cast off just twice a day – no more – and to only use one type of fishing gear, be it a seine, mesh or hoop net or fishing line, at any given time.
“We fish for need, not greed,” says Collis. “The code was put in place to ensure the fishery remains sustainable, now and into the future. A sustainable fishery means a reliable supply of local fish for the public.”
While the long-standing fishing community continues to honour this agreement, there are concerns that new license holders might not be so inclined.
“Basically, we don’t want people coming in here and fishing all day and all night, at the expense of the environment and everyone else.”
“If we all did that, how long would the fishery be around?” On June 19, 2020 the Victorian Government announced they would be formalising the arrangement, making the gentlemen’s agreement law under the Fisheries Act.
“The Victorian Government has now made it regulation, which means penalties will apply to those who break the rules. They could get a six-month license suspension or even jail time. We’re not mucking about,” he says.
“It’s a really good thing. In fact, I think it’s the best thing that’s ever happened to the fishery.”
The news has buoyed the spirits of the local fishing community at a time when it needs it most. Like many Aussie producers, the demand for restaurant-quality seafood has taken a nosedive in recent months. Collis supplies his fish to many of the country’s best restaurants, including Rockpool Bar and Grill, Rosetta, Cumulus Inc., and Saint Peter, and as such he’s been one of the hardest hit by the coronavirus restrictions. “Orders have been sitting at around five per cent of their usual rate,” he says.
Not the only obstacle, Collis has also struggled to courier his catch between states. “Usually, there are around five or six flights per day between Melbourne and Sydney, now there’s just one.” It has meant a complete restructuring of the way he operates.
However, slowly but surely, business is starting to pick up again. “More restaurants are opening up all the time, so that’s good news. But most importantly, the fishery is safe.”
“Australia is an island – it is our responsibility to protect our oceans, waterways and sea life. Choose to buy only sustainable seafood – it is such an easy option,” says Gerry Harvey.
For a full list of how to support award-winning producers in your state, head here.
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