Rickett's Point

Seagrass. Image credit - Julian Finn, Museums Victoria
Zostera. At Rickett's Point
Brown seaweed. Image credit - Julian Finn, Museums Victoria
Dictyota sp. At Rickett's Point
Black-lip abalone with a sea urchin. Image credit - Julian Finn, Museums Victoria
Haliotis rubra. At Rickett's Point
Eleven-armed seastar. Image credit - Julian Finn, Museums Victoria
Coscinasterias muricata. At Rickett's Point
Seagrass. Image credit - Julian Finn, Museums Victoria
Zostera nigricaulis. At Rickett's Point
Seagrass. Image credit - Julian Finn, Museums Victoria
Zostera nigricaulis. At Rickett's Point
Ostrea angasi: mud oyster. Image credit - Julian Finn, Museums Victoria

Shellfish reefs, made up of oysters, mussels and other shellfish, were a feature of Port Phillip Bay, providing a rich source of food for the bay’s traditional owners.

Anemone in seagrass

Seagrasses, saltmarshes and mangroves are an environmental powerhouse, storing carbon for thousands of years, while also preventing carbon from breaking down and entering the atmosphere. It’s called “blue carbon” and it’s much faster and more efficient than our tropical rainforests.