Bart Butson
1. How did you get started in your industry?
I was born into it, both my grandfather and father were fishers.
2. Why do you do what you do?
For me, fishing is a way of life, not just an income. I have known fishing since before school.
3. What is your first seafood or fishing memory?
I used to go down to the wharf and play on the boat where my father and grandfather were mending the nets. I was 4 or 5 years old, that was my playground.
4. What does your average day look like?
My schedule is not based on time, but on the weather and tides. Sometimes I start before dawn, other times in mid-morning or in the evening. We normally fish for inshore finfish like whiting, dartfish, mallet and Southern calamari.
5. What is your favourite part of the day?
Packing the fish when I have had a good catch.
6. What’s one thing people would not know about your day?
How much of my time is devoted advocating for the fishing industry and managing the fishery. I am involved with Fairfish (link to http://fairfishsa.com.au/) a Community Supported Fishery
7. What is your favourite seafood and why?
Garfish is my favourite, especially if prepared by someone else.
8. Where do you see the industry going in the future?
Doing more work connecting with consumers and Fairfish will eventually sell directly to households. Traceable sustainable and industry accountable.
9. What’s a common misconception you encounter about seafood?
People think we are not sustainable, which is wrong.
10. What are the three main qualities people should look for in seafood they purchase?
Fresh fish needs to smell like the clean ocean, like seawater. The eyes should be full and there should be no damage, bruising and scarring, it should show the fisher took pride in handling his or her catch.
