A Quiet Revolution from the Inlet
— Luke Anedda
A Legacy in Motion
In the sheltered shallows of Corner Inlet, Victoria’s last bay and inlet fishery, the Anedda family is quietly rewriting the rules of seafood. Here, where seagrass beds ripple under the shadow of Wilson’s Promontory, fourth-generation fisher Luke Anedda is leading Long Jetty Seafoods with a blend of tradition, innovation, and unshakable respect for the water.
With just 18 licensed fishers remaining, this is not a job, it’s a responsibility. Alongside his brother, father, and tight-knit crew, Luke is proving that sustainability isn’t a niche; it’s simply the way forward.
“We pride ourselves on looking after our inlet and minimising our footprint while still delivering beautiful Australian seafood.
— Luke Anedda, Long Jetty Seafoods
— Corner Inlet, Victoria
Fishing with Precision and Purpose
Long Jetty’s catch includes prized species like King George Whiting, Southern Calamari, and Greenback Flounder, harvested using a low-impact netting method designed within the inlet itself. Known as 'ringing seine', the technique reduces stress on fish, limits bycatch, and allows undersized species to be returned unharmed.
Every fish is measured, iced within minutes, and packed the same day, preserving freshness, reducing waste, and setting a new standard for care in commercial fishing.
This isn’t small-scale for the sake of it, it’s thoughtful, refined, and focused on quality at every step.
“We’re not trying to reinvent the wheel. We just want to do things well, and keep doing them for as long as we can.”
— Luke Anedda
Growth Without Compromise
What began with a single boat has grown into a four-vessel fleet. But this isn’t expansion at any cost. Through partnerships with HarvestStack and a growing network of chefs who value flavour and philosophy, Luke has scaled Long Jetty into a future-focused business that remains deeply anchored in place.
It’s a model that proves seafood can grow sustainably, without sacrificing provenance, principles, or connection to community.
From the Inlet to the Industry
Luke isn’t just shaping his own path. As a board member of Seafood Industry Victoria, he’s part of a broader push for environmental care and smarter regulation. Many local fishers are involved in seagrass regeneration and landcare initiatives, working upstream to protect the breeding grounds that make Corner Inlet so ecologically important.
This isn’t performative. It’s personal. Stewardship here isn’t a marketing claim, it’s the culture.
More Than a Catch. It’s a Mindset.
Long Jetty Seafoods offers more than pristine fillets. It’s a reminder that doing things the right way, by hand, with heart, and in balance with nature, is not only possible but powerful.
When you serve seafood from Corner Inlet, you’re not just sharing a taste of place. You’re sharing a philosophy. A living blueprint for how food and future can thrive together.
“We know our chefs by name. They know our story. It makes the food better. It makes the process human.”
— Adonica Anedda
Key Stats & Highlights
4 boats now in the Long Jetty Seafoods fleet (up from 1 pre-HarvestStack)
18 fishers remain in Corner Inlet (Victoria's last bay and inlet fishery)
100+ years of commercial fishing in the region
Same-day processing ensures peak freshness
Low-impact gear developed locally to preserve biodiversity
Landcare partnerships with Yarram Landcare & seagrass regeneration projects
Connected to 20+ top restaurants through HarvestStack