Wild Shellfish - Huon region

Wild Shellfish - Huon region

Danger: Do not eat wild shellfish from the Huon region in Southern Tasmania

Do not eat wild shellfish - toxic algal bloomThis warning was issued on the 11 April 2018 and remains current.

Toxic algal blooms (also known as harmful algal blooms) are present in the Huon region of Tasmania thatcovers the area from Verona Sands south to Cockle Creek. High levels of algal toxins have been detected in shellfish from this region.

Recreationally harvested shellfish should not be eaten from this area because the algal toxins are harmful to humans.

Seek urgent medical help if you get sick after eating wild shellfish.

Symptoms can occur within minutes to hours after eating shellfish. Cooking or freezing the shellfish does not destroy the toxins that cause shellfish poisoning.

Shellfish poisoning symptoms include:

  • tingling or numbness
  • weakness
  • blurred vision
  • difficulty breathing
  • vomiting
  • diarrhoea.

Seafood in shops and restaurants is safe to eat because the Tasmanian Shellfish Quality Assurance Program monitors the safety of commercially grown shellfish.

Wild shellfish include: oysters, mussels, clams, pipis, cockles and wedge shells. Abalone, scallop roes and the intestines and livers (tomalley) of rock lobster can also be affected when toxic algal blooms are present. View here for DPIPWE’s Recreational Fishing Biotoxin Alerts.

Related: Standing Health Alert - Do Not eat wild shellfish