Freshwater crayfish farmer Nathan Cleasby is grappling with an unexpected surge in demand from restaurants across Australia. Despite the broader industry’s decline, Cleasby, who acquired his 20-hectare farm in Townsville in 2023, finds himself overwhelmed by the summer demand for redclaw crayfish.
Cleasby has ambitious plans to establish the largest redclaw farm in Australia. Currently, he manages 5.5 hectares of ponds but is exploring ways to boost production. Collaborating with James Cook University and the CSIRO, Cleasby is focusing on sustainable feedstock and animal genetics to enhance the survival rates of 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.”
A Struggling Industry
Redclaw crayfish, native to northern Queensland, are classified as a noxious aquatic species outside their native range due to their competitive edge over other native yabbie species. The Queensland Department of Primary Industries’ 2023-24 Aquaculture Production Summary reported a 45.7 percent decline in redclaw production from the previous year.
James Cook University aquaculture expert Dean Jerry described the redclaw industry as a “cottage” industry, primarily composed of small-scale farmers. This structure, he suggested, might deter new entrants despite the biological potential of redclaw as a scalable product.
“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 noted.
Jerry emphasized the need for long-term research to ensure that increased production could match other aquaculture industries, such as prawns. He identified nutrition and genetics as critical areas for development.
“We do know a little bit about the nutrition of redclaw, but there’s still a lot of work to be done in that area and the production of feeds that are cost-effective,” he explained.
Popular on the Menu
The demand for redclaw remains robust, with many restaurants eager to feature it on their menus. Townsville fine dining chef Steele Lee, who includes Cleasby’s crayfish in his offerings, praised the versatility of the species.
“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 observed a growing popularity of redclaw in fine-dining establishments over recent years, noting its increasing prominence on menus.
“It’s good to see it’s growing and getting its place on the menu,” he added.
Looking Ahead
Despite the challenges, Cleasby remains optimistic about the industry’s future. He believes that the strong demand and favorable price point could help revitalize the sector.
“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.
As Cleasby and his peers continue to collaborate and innovate, the future of redclaw farming in Australia may hold promise, driven by scientific advancements and a commitment to sustainable practices.
