Gemfish (Rexea solandri) is a deepwater species found in the temperate waters of southeastern Australia and New Zealand. It’s a sleek, elongated fish that lives at depths of 100 to 800 metres, feeding on squid and smaller fish. Two distinct populations exist in Australian waters — an eastern stock and a western stock.
Gemfish was once one of Australia’s most popular and commercially important fish species. Its flesh is rich, buttery, and full-flavoured, making it excellent for grilling, baking, and smoking. However, the eastern stock was severely overfished in the 1980s and 1990s, leading to a dramatic population collapse and strict fishing restrictions that remain in place.
Today, limited quantities of gemfish reach the market, primarily as bycatch from other deepwater fisheries. The western stock is in better condition than the eastern stock, but overall supply is far below historical levels. When available, gemfish remains highly regarded by chefs and seafood lovers.
How it's produced
Gemfish are exclusively wild-caught from deep ocean waters using methods such as trawling and longlining. There is no commercial aquaculture for this species.
The eastern Australian gemfish stock is subject to very low catch limits due to its depleted status — it was one of Australia’s first high-profile cases of overfishing. The Australian Fisheries Management Authority closely manages gemfish take, and most gemfish that reaches market is landed as bycatch in the South East Trawl Fishery and Great Australian Bight Trawl Sector. Recovery of the eastern stock has been slow, highlighting the challenges of rebuilding deepwater fish populations after overexploitation.
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