Wild Shellfish - St Helens, Great Oyster Bay and Huon region

Wild Shellfish - St Helens, Great Oyster Bay and Huon region

Danger: Do not eat wild shellfish from Moulting and Georges Bay neat St Helens, Great Oyster Bay on the East Coast or the Huon region in Southern Tasmania

Do not eat wild shellfish - toxic algal bloomThis warning was issued on the 17th August 2018 and remains current.

Toxic algal blooms (also known as harmful algal blooms) are present in:

  • Moulting and Georges Bay on Tasmania's East Coast (the area of water between St Helens the sand bar at the mouth of  Georges Bay)
  • Great Oyster Bay on Tasmania’s East Coast (the area north of a line from mouth of Little Swanport Lagoon to Schouten Island)
  • The Huon region of Tasmania that covers the area from Verona Sands south to Cockle Creek.

Algal toxins have been detected in shellfish from these areas.

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