Queensland Redclaw Farmer Can't Keep Up With Demand

Nathan Cleasby has a problem most farmers dream about: he can't grow redclaw crayfish fast enough to meet the overwhelming demand from restaurants nationwide.

The Townsville farmer bought his 20-hectare operation in 2023 and immediately found himself swamped with orders for the native Queensland freshwater crayfish. "We can't keep up, not even close," Cleasby said. "The demand is phenomenal."

His timing couldn't be better for the struggling industry. Queensland redclaw production dropped 45 percent in 2023-24, even as chefs clamored for more of the delicacy.

Rather than rushing to expand, Cleasby is taking a scientific approach. He's partnering with James Cook University and CSIRO to research sustainable feedstock and genetics that will improve survival rates before scaling up his current 5.5 hectares of ponds.

"We've got the land, we've got the machinery, it's all ready to go," he said. "We just want to know what we're doing before we start."

The patience reflects lessons learned from redclaw's past. The industry developed as small cottage farms that struggled to scale, discouraging new producers despite strong consumer interest.

Professor Dean Jerry, an aquaculture expert at James Cook University, believes long-term research is the key to changing that pattern. "Quite often, for many new industries, projects are short and sweet, but they don't realize their potential impact because there is no continuation of the research," he said.

Chefs are already celebrating the product they can get. Townsville fine dining chef Steele Lee features Cleasby's redclaw on his menu and says customers are impressed. "You can use the whole animal: the shells, the meat. It's pretty exciting as a chef to be able to do so many different things with one animal," Lee said.

The Ripple Effect

Cleasby's research-focused expansion could revitalize an entire industry. By proving that redclaw farming can scale sustainably and profitably, he's creating a roadmap for other producers to follow.

The few remaining farmers are already working together closely, sharing knowledge and supporting each other's success. "I think the demand is strong enough, the price point is really good, so hopefully we can turn the industry and start increasing production year on year," Cleasby said.

His scientific approach means when expansion happens, it will be built to last, creating jobs and supplying restaurants with a premium Australian product they're desperate to serve.

One farmer's patience today could mean a thriving homegrown industry tomorrow.