Courses & Units

Science of Fishing 2 KSM003


In this unit you will learn about the importance of making informed decisions to fish responsibly and sustainably. This will include improving your knowledge on both releasing and harvesting fish. You will learn how to apply best practice fish handling techniques to minimise stress and maximise a fish’s chance of post-release survival. For fish retained for consumption, you will learn safe and hygienic processing method as well as ways to maximise the yield and quality of your seafood. You will also be introduced to innovative ways to prepare and preserve your catch and the nutritional health benefits of seafood. The information provided in the unit will consider a range of different fish species and how each may require their own handling, preparation and preservation techniques.


Unit name Science of Fishing 2
Unit code KSM003
Credit points 12.5
College/School College of Sciences and Engineering
Institute for Marine & Antarctic Studies
Discipline Fisheries and Aquaculture
Coordinator Mr Mike Williams
Available as an elective? No
Delivered By University of Tasmania


Location Study period Attendance options Available to
Online Semester 2 Off-Campus International Domestic


International students
Domestic students

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Key Dates

Study Period Start date Census date WW date End date
Semester 2 10/7/2023 8/8/2023 28/8/2023 15/10/2023

* The Final WW Date is the final date from which you can withdraw from the unit without academic penalty, however you will still incur a financial liability (refer to How do I withdraw from a unit? for more information).

Unit census dates currently displaying for 2023 are indicative and subject to change. Finalised census dates for 2023 will be available from the 1st October 2022. Note census date cutoff is 11.59pm AEST (AEDT during October to March).

About Census Dates

Learning Outcomes

  • Describe the decision-making process for keeping or releasing fish caught by recreational fishing methods
  • Explain best practice methods for releasing a fish caught by recreational fishing methods
  • Describe the spoilage processes that occur in a fish which has been kept for consumption from a recreational fishing trip
  • Explain safe and hygienic methods for processing catch taken from recreational fisheries
  • Describe techniques for preserving fish caught by recreational fishing methods
Field of Education Commencing Student Contribution 1 Grandfathered Student Contribution 1 Approved Pathway Course Student Contribution 2 Domestic Full Fee
050799 $515.00 $515.00 not applicable $2,922.00

1 Please refer to more information on student contribution amounts.
2 Please refer to more information on eligibility and Approved Pathway courses.
3 Please refer to more information on eligibility for HECS-HELP.
4 Please refer to more information on eligibility for FEE-HELP.

If you have any questions in relation to the fees, please contact UConnect or more information is available on StudyAssist.

Please note: international students should refer to What is an indicative Fee? to get an indicative course cost.


Teaching Pattern

Fully online unit

AssessmentQuiz. Keeping or Releasing? (8%)|Quiz. How to release your fish alive. (8%)|Quiz. Fish Spoilage (8%)|Quiz. Preparing your catch. (8%)|Quiz. Preserving your catch (8%)|Fish processing plan (30%)|Fish Release Guide (30%)
TimetableView the lecture timetable | View the full unit timetable



Required readings will be listed in the unit outline prior to the start of classes.

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