Greg Jones: utilising existing carp supplies is an affordable way to ease pressure on native fish species

West Australians are being warned to brace for higher fish-and-chip prices as sweeping new demersal fishing bans take effect along 900 kilometres of coastline from Kalbarri to Augusta. Commercial operators are closing, supply is shrinking, and families will soon feel the impact at the counter. The science behind the ban is not in dispute. With dhufish stocks at just seven per cent of their sustainable level off Perth’s coast, decisive action was unavoidable. Protecting long-lived, slow-growing species is essential if future generations are to fish at all. But while we are tightening access to ocean fish, something quietly absurd is happening inland. In Perth lakes and waterways, tonnes of invasive carp are being electrofished and dumped at landfill. These are large, fast-breeding fish that destroy native ecosystems, cloud waterways and out-compete local species. Removing them is good environmental policy. Throwing them away is not. The species being pulled from places like Galup is Cyprinus carpio, the common carp — the same fish eaten widely across Europe, China and the United States. Internationally, carp is considered a perfectly normal freshwater food fish. In Western Australia, we treat it as rubbish. This contradiction is becoming harder to justify. As supply of traditional demersal fish tightens and prices rise, carp represents an obvious opportunity to offset some of that pressure. When processed correctly — bled immediately, purged and carefully filleted — carp produces a clean, mild white fish. That is not marketing spin; it is demonstrated fact. The ABC documentary series Eat The Invaders showed blind taste tests where carp was indistinguishable from conventional white fish. Chefs praised its texture and flavour when handled properly. The problem with carp is not taste; it is perception. WA already spends public money removing carp to protect waterways. The National Carp Control Plan explicitly encourages commercial pathways, including food use, as part of long-term management. Yet we continue to pay for removal while importing white fish from overseas to fill the gap left by declining local stocks. That is a missed opportunity, economically and environmentally. A locally developed carp supply chain would not replace ocean fishing, nor should it. But it could reduce pressure on native species, keep fish affordable for consumers, and create new jobs in processing, food manufacturing and hospitality. It would also align neatly with WA’s sustainability goals, turning an environmental liability into a productive asset. Fast-casual food brands, restaurants and institutions are already exploring invasive-species menus overseas. There is no reason Western Australia cannot do the same, particularly at a time when food security and cost-of-living pressures dominate public concern. This is not about lowering standards or forcing people to eat something unfamiliar. It is about expanding choice, using science, and applying common sense. With proper handling and transparent labelling, carp could sit alongside other fish options without stigma. Leadership matters here. Fisheries Minister Jackie Jarvis, Premier Roger Cook, and local MPs should be asking why WA is dumping edible fish at the same time as warning households to expect higher seafood prices. Encouraging pilot programs, processing trials and industry partnerships would be a practical, low-risk step. The fishing bans are about protecting the future. Finding smarter ways to feed people today should be part of that same conversation. Right now, we are doing both jobs halfway — locking up the ocean while throwing away what we already have. That is not sustainable, sensible or fair on consumers. We can do better. Greg Jones is a Perth-based recreational fisher with an interest in sustainable fisheries and local food systems.