Australia's fishing zone is the third largest in the world and allows for easy access to seafood which significantly influences Australian cuisine. Clean ocean environments produce high quality seafoods. Lobster, prawns, tuna, salmon and abalone are the main ocean species harvested commercially, while aquaculture produces more than 60 species for consumption, including oysters, salmonoids, southern bluefin tuna, mussels, prawns, barramundi, yellowtail kingfish, and freshwater finifish. While inland river and lake systems are relatively sparse, they nevertheless provide some unique fresh water game fish and crustacea suitable for dining. Fishing and aquaculture constitute Australia's fifth most valuable agricultural industry after wool, beef, wheat and dairy.