RESTAURANTS in Sydney are no longer stocking fish caught in Sydney Harbour, after dangerously high levels of dioxins were discovered in fish in the harbour waters.
Commercial fishing has been banned in the harbour for three months, potentially putting bream, prawns and crayfish in short supply. Anglers are also being advised not to eat any fish they catch.
A recent study by the New South Wales state government has found levels of dioxins in bream and prawns above the World Health Organisation recommendations. The dioxins are believed to be a hangover from past industrial waste. But Tourism Australia said: “There’s no panic in restaurants yet, they do use fish from the harbour but most comes from the coast.”