- The Crisafulli Government is delivering on its commitment to science-based stock assessments.
- Recreational boat limits increase from two to four, with four people or more in the boat.
- Total allowable commercial catch increases to 250 tonnes per year.
- Legislative changes to the Spanish mackerel harvest strategy are now in effect for recreational fishers, while new rules for commercial fishers commence from 01 February 2026.
The Crisafulli Government is putting more iconic Spanish mackerel back on plates across Queensland, with new indicators supporting an increase to allowable limits for both recreational and commercial fishers.
This year's Spanish mackerel stock assessment found the population is likely to have increased to 34 per cent of un-fished biomass, which allows for increased fishing.
Based on this, the Department of Primary Industries has raised the recreational boat limit from two fish per boat to a maximum of four, with the individual bag limit to remain at one per person.
For commercial fishers, the increase represents a 51.5 per cent growth in allowable catch, with the annual commercial limit increasing from 165 tonnes to 250 tonnes.
A new biomass target of 48 per cent has also been set to allow greater access to this productive stock, while ensuring sustainability into the future.
Minister for Primary Industries Tony Perrett said the changes to catch limits are based on science and informed by data, just like the Crisafulli Government promised.
"As a government, to ensure sustainable fishing continues into the future, we must make our decisions based on the facts – and that's what we've done here," Minister Perrett said.
"Gone are the days of Labor's ideology-driven approach which treated Queensland's fishers with 'lip service' and took iconic Queensland fisheries off our plates.
"We estimate this increase to the annual commercial catch limit will boost the Queensland economy by approximately $3.5 million in gross value of production.
"That means more jobs for Queenslanders and more Spanish mack on plates around the state, whether that be at home or showcased across our world-class tourism and hospitality sectors."
