Abalone season 2012-2013
- fishingvic
- Site Admin
- Joined: Thu Mar 03, 2011 11:32 pm
- Location: St Kilda, Victoria
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Abalone season 2012-2013
Source: http://www.dpi.vic.gov.au/fisheries/rec ... ll-species
Recreational Abalone Open Days for Central Victorian Waters
There is a permanent closed season on the take of abalone from central Victorian waters, except for 60 nominated open days of the year.
60 NOMINATED DAYS FOR RECREATIONAL TAKE OF ABALONE DURING 2012-2013
24-25 November 2012
1-2 December 2012
8-9 December 2012
15-16 December 2012
22 December 2012 to 2 January 2013
5-6 January 2013
12-13 January 2013
19-20 January 2013
26-28 January 2013
2-3 February 2013
9-10 February 2013
16-17 February 2013
23-24 February 2013
2-3 March 2013
9-11 March 2013
16-17 March 2013
23-24 March 2013
29 March 2013 to 1 April 2013
6-7 April 2013
13-14 April 2013
20-21 April 2013
25-28 April 2013
Blacklip Abalone
Greenlip Abalone
Common Name: Abalone (all species)
Minimum legal size: see map below
Bag Limit:
All Victorian waters - 5 (of which no more than 2 can be greenlip abalone)
Possession limit
(in, on or next to Victorian waters):
5 (of which no more than 2 can be greenlip abalone).
Possession limit
(anywhere else in Victoria):
10 (of which no more than 4 can be greenlip abalone).
Closures:
Central Victorian waters – permanent closure except on nominated days each year (see map below).
Port Phillip Bay – permanent ban on the take of greenlip abalone.
Measuring your catch
Abalone: Abalone must be measured prior to removal from its original location. Abalone must be measured at the widest part of the shell, regardless of whether the shell is whole or damaged.
Measuring devices and pocket guides of abalone regulations are available free of charge from the DPI Customer Service Centre, call 136 186.
Abalone regulations
Central Victorian waters
There is a permanent ban on the taking of all abalone species from Central Victorian waters except on nominated days each year (see below).
Central Victorian waters are defined as marine waters east of the mouth of Aire River to Arch Rock (near Cape Liptrap) including Port Phillip Bay. The southern boundary is a line running three nautical miles from the coast which is the seaward limit of state waters.
There has been an increase to the minimum legal length for blacklip abalone from 12cm to 13cm in waters west of the mouth of the Hopkins River to the South Australian border.
Map of Central Victorian Waters
Collection methods for abalone
You must carry a measuring device.
You must use a blunt instrument when taking abalone.
You must not use knives, screwdrivers or any sharp instrument that could cut the abalone.
You must not shuck abalone, or be in possession of shucked abalone, or land shucked abalone, in, under or on Victorian waters (you may only shuck abalone upon the place of consumption).
You can take abalone only between sunrise and sunset.
You must not fish for abalone in the intertidal zone (waters less than 2m deep).
Recreational Abalone Open Days for Central Victorian Waters
There is a permanent closed season on the take of abalone from central Victorian waters, except for 60 nominated open days of the year.
60 NOMINATED DAYS FOR RECREATIONAL TAKE OF ABALONE DURING 2012-2013
24-25 November 2012
1-2 December 2012
8-9 December 2012
15-16 December 2012
22 December 2012 to 2 January 2013
5-6 January 2013
12-13 January 2013
19-20 January 2013
26-28 January 2013
2-3 February 2013
9-10 February 2013
16-17 February 2013
23-24 February 2013
2-3 March 2013
9-11 March 2013
16-17 March 2013
23-24 March 2013
29 March 2013 to 1 April 2013
6-7 April 2013
13-14 April 2013
20-21 April 2013
25-28 April 2013
Blacklip Abalone
Greenlip Abalone
Common Name: Abalone (all species)
Minimum legal size: see map below
Bag Limit:
All Victorian waters - 5 (of which no more than 2 can be greenlip abalone)
Possession limit
(in, on or next to Victorian waters):
5 (of which no more than 2 can be greenlip abalone).
Possession limit
(anywhere else in Victoria):
10 (of which no more than 4 can be greenlip abalone).
Closures:
Central Victorian waters – permanent closure except on nominated days each year (see map below).
Port Phillip Bay – permanent ban on the take of greenlip abalone.
Measuring your catch
Abalone: Abalone must be measured prior to removal from its original location. Abalone must be measured at the widest part of the shell, regardless of whether the shell is whole or damaged.
Measuring devices and pocket guides of abalone regulations are available free of charge from the DPI Customer Service Centre, call 136 186.
Abalone regulations
Central Victorian waters
There is a permanent ban on the taking of all abalone species from Central Victorian waters except on nominated days each year (see below).
Central Victorian waters are defined as marine waters east of the mouth of Aire River to Arch Rock (near Cape Liptrap) including Port Phillip Bay. The southern boundary is a line running three nautical miles from the coast which is the seaward limit of state waters.
There has been an increase to the minimum legal length for blacklip abalone from 12cm to 13cm in waters west of the mouth of the Hopkins River to the South Australian border.
Map of Central Victorian Waters
Collection methods for abalone
You must carry a measuring device.
You must use a blunt instrument when taking abalone.
You must not use knives, screwdrivers or any sharp instrument that could cut the abalone.
You must not shuck abalone, or be in possession of shucked abalone, or land shucked abalone, in, under or on Victorian waters (you may only shuck abalone upon the place of consumption).
You can take abalone only between sunrise and sunset.
You must not fish for abalone in the intertidal zone (waters less than 2m deep).
Fishing Victoria Admin
http://www.fishing-victoria.com
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http://www.fishing-victoria.com
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- Rank: Cephalopod
- Joined: Tue Oct 02, 2012 8:28 pm
- Location: The pier
Re: Abalone season 2012-2013
I've seen heaps while snorkthey erling but what are they like to eat? Do taste simular to anyhting?
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- Rank: Garfish
- Joined: Tue Mar 08, 2011 1:20 pm
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Re: Abalone season 2012-2013
Yukk! :lol:tboner wrote:I've seen heaps while snorkthey erling but what are they like to eat? Do taste simular to anyhting?
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- Rank: Flathead
- Joined: Sun Sep 09, 2012 4:54 pm
Re: Abalone season 2012-2013
They're delicious but have to be cooked correctly.
Slice them into very thin slices (as thin as you can) then just whack them into a very hot wok with some chilli, ginger, garlic and olive oil for no more than 10-15 seconds.
Slice them into very thin slices (as thin as you can) then just whack them into a very hot wok with some chilli, ginger, garlic and olive oil for no more than 10-15 seconds.
- vinhii
- Rank: Gummy Shark
- Joined: Mon Jun 20, 2011 11:37 am
- Location: Melbourne CITY!!
- Likes received: 1 time
Re: Abalone season 2012-2013
or!! shell them! take the guts out give it a quick clean! then straight onto the BBQ! using the shell aswell after you shell`d them.. couple 1-2mins aside! and serve! with ginger onion oil! yum!
PLENTY!! of FISH!! in the SEA!! but so little TIME!!!
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- Rank: Cephalopod
- Joined: Tue Oct 02, 2012 8:28 pm
- Location: The pier
Re: Abalone season 2012-2013
Thanks guys, I tried them recently and there tasty buggers. Can't wait to grab some more soon
- vinhii
- Rank: Gummy Shark
- Joined: Mon Jun 20, 2011 11:37 am
- Location: Melbourne CITY!!
- Likes received: 1 time
Re: Abalone season 2012-2013
green lips are the BEST!
PLENTY!! of FISH!! in the SEA!! but so little TIME!!!
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- Rank: Cephalopod
- Joined: Tue Oct 02, 2012 8:28 pm
- Location: The pier
Re: Abalone season 2012-2013
I'm going to try them and see what all the fuss is about. Black lips are nice...
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- Rank: Flathead
- Joined: Sun Sep 09, 2012 4:54 pm
Re: Abalone season 2012-2013
I couldn't say there's a great deal of difference in taste between the two, greenies are bigger and have much nicer inner shells, really nice when soaked in bleach over night and then coated with polyeurethane!
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- Moderator
- Joined: Wed Aug 15, 2012 4:36 pm
- Location: Somewhere in the East
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Re: Abalone season 2012-2013
They also can be done:
1. sashimi style
2. used as a soup base
3. smaller ones can be steamed with some finely chopped garlic, a touch of grated ginger, marinated with some light soy, sugar, sesame and worsester saurce.....
1. sashimi style
2. used as a soup base
3. smaller ones can be steamed with some finely chopped garlic, a touch of grated ginger, marinated with some light soy, sugar, sesame and worsester saurce.....