Freshwater crayfish farmer Nathan Cleasby is grappling with an overwhelming demand for redclaw from restaurants across Australia. Despite the broader industry’s decline, Cleasby, who acquired his 20-hectare farm in Townsville in 2023, finds himself unable to keep pace with the summer surge in orders.
Cleasby aspires to own the largest redclaw farm in Australia. Currently, he manages 5.5 hectares of ponds but is strategizing on how to scale up production. Collaborating with James Cook University and the CSIRO, Cleasby is focusing on sustainable feedstock and animal genetics to enhance the survival rates of his redclaw.
“We’ve got the land, we’ve got the machinery, it’s all ready to go,” Cleasby stated. “We just want to know what we’re doing before we start.”
The Challenges of a Declining Industry
Redclaw crayfish, native to northern Queensland, are classified as a noxious aquatic species outside their native range due to their competitive nature against other native yabbie species. According to the Queensland Department of Primary Industries’ 2023-24 Aquaculture Production Summary, redclaw production has declined by 45.7% compared to the previous year.
James Cook University aquaculture expert Dean Jerry describes the redclaw industry as a “cottage” industry, primarily consisting of small-scale farmers. This has deterred new entrants despite the species’ biological potential.
“I think this has discouraged some new entrants to come into the industry, despite the biological potential of the animal itself to be a great product to scale,” Professor Jerry remarked.
Research and Development Needs
Professor Jerry emphasizes the need for long-term research to elevate redclaw production to levels comparable with other aquaculture industries, such as prawns. He highlights the importance of nutrition and genetics in this endeavor.
“Quite often, for many new industries, projects are short and sweet, but they don’t sort of realize their potential impact because there is no continuation of the research,” he explained.
Despite these challenges, demand for redclaw remains robust, particularly in the culinary sector.
“There is certainly demand for this product and a lot of restaurants, when they have the product, they will want to put it on their menus,” Jerry noted.
Redclaw on the Rise in Fine Dining
Townsville fine dining chef Steele Lee, who features Cleasby’s crayfish on his menu, has observed growing customer interest in the species. The versatility of redclaw allows chefs to utilize the entire animal, from shells to meat, offering exciting culinary possibilities.
“You can use the whole animal — the shells, the meat, it’s pretty exciting as a chef to be able to do so many different things with one animal,” Lee said.
Lee has noted an increase in redclaw’s popularity in fine-dining establishments over recent years.
“It’s good to see it’s growing and getting its place on the menu,” he added.
Looking Ahead: Industry Collaboration and Growth
Despite the industry’s struggles, Cleasby remains optimistic about its future. He believes the strong demand and favorable pricing will help revitalize redclaw farming.
“I think the demand is strong enough, the price point is really good, so hopefully we can turn the industry and start increasing production year on year,” Cleasby expressed.
The collaboration among the few remaining producers is a testament to the industry’s resilience. As Cleasby and his partners continue to innovate and expand, the future of redclaw farming in Australia looks promising.
