Charity fish auctions

On this page

• What is a charity fish auction?
• Legal requirements on charity fish auctions
• Ensuring fish at auctions is safe for human consumption

What is a charity fish auction?

Some recreational fishing clubs and other non-profit organisations auction fish caught during fishing competitions. Fish caught during the competitions are donated to the club or organisation, which then auctions the fish to the general public, with the money raised going to official charities. Individuals and organisations who supply fish for the auction have a responsibility to ensure that the fish is safe for human consumption.

Legal requirements on charity fish auctions

Recreational fishers in NSW are not permitted to sell or auction their catch under the Fisheries Management Act 1994. However, organisations can apply for a permit from NSW Department of Primary Industries (DPI), which authorises the sale of fish by auction for a charitable purpose. Auction organisers must submit details of fish sold and financial records of the auction. Once a permit has been issued, organisers of charity fish auctions must notify the Authority of the proposed auction (online at www.foodnotify.nsw.gov.au). Failure to notify the NSW Food Authority may result in future permits not being issued. Organisers of charity fish auctions must comply with sections 3.2.2 and 3.2.3 of the Food Safety Standards, under the Food Standards Code.

Ensuring fish at auctions is safe for human consumption

Organisers may be liable for food safety incidents attributed to fish sold through the auction.

Capture and storage of fish by competitors

• Competitors who provide fish must:
  - have suitable covered containers to store their fish; and
  - have enough ice to keep fish cold after capture.
• All storage containers must be cleaned before use to avoid cross-contamination. Bait cannot be stored in the same container as the fish.
• Fish must be placed on ice (or under refrigeration at <5°C) immediately after capture.
• While on the boat, the fish storage container must be kept covered at all times.
• Fuel and other chemicals must be kept away from the fish.
• The fish storage container should be kept in the shade while on board the boat.

Storage and handling of the fish prior to auction

• At all times, fish to be auctioned must be kept covered on ice or under refrigeration (<5°C).
• It may be necessary to replenish the ice for the fish prior to the auction.
• When fish is stored for more than eight hours, it should be placed in a commercial refrigerator.
• Anyone handling fish must wash their hands first, including people handling fish at the weigh-in.

Handling fish during the auction

• If organisers suspect the fish has not been properly handled or stored, it must not be accepted for the charity fish auction.
• Anyone handling fish must wash their hands first before the auction commences.
• During the auction, fish must be kept covered and on ice (or refrigerated <5°C) at all times.

Gilling and gutting of fish for auction

• People gilling and gutting the fish must wash their hands first.
• All equipment must be cleaned before use, including boards or surfaces used to gill and gut fish. Surfaces such as park bench tops cannot be used to gill and gut fish to be auctioned.
• After gilling and gutting, the fish must be placed back on ice (or under refrigeration at <5°C) and covered.
• All equipment must be cleaned after use.

Consuming seafood

Auction organisers should be aware of the potential risks associated with the consumption of certain fish.

• Scombroid poisoning is caused from eating scombroid and scombroid-like fish (eg. tuna, mackerel, mahi-mahi, amberjack etc) that have been affected by the growth of particular types of bacteria.
• Puffer fish poisoning can be caused by ingestion of tetrodotoxins found naturally in certain species of puffer fish.
• Mercury occurs naturally in large predatory fish such as sharks and billfish. For health reasons, Food Standards Australia New Zealand advises pregnant women and young children up to six years to consume not more than one serving of these fish per fortnight with no other fish to be consumed during that period. For more information visit Food Standards Australia New Zealand website at www.foodstandards.gov.au.
• Recent test results have revealed elevated levels of dioxin in prawns and bream across Sydney Harbour. Recreational fishing in the Harbour has not been banned, but fishers are urged to follow dietary advice on the consumption of seafood from the Harbour (see: www.foodauthority.nsw.gov.au). Auction organisers must not accept and auction fish caught in Sydney Harbour.