A trade deal with the United Kingdom which eliminated tariffs on barramundi imports has created a gateway for the iconic Australian fish to make a splash throughout Europe.
Premier Queensland producer Infinity Blue, which raises its fish in natural, high-salinity saltwater ponds in two World Heritage sites in the state’s north, believes barra’s superior texture and flavour, and its sustainability credentials, has it well positioned to feature on menus in the top restaurants.
Head of Infinity Blue Jess Tale said chefs prized its versatility, with the fish able to be portioned for everything from ceviche to char-grilling, and has a skin that “crisps beautifully”.
Ms Tale said the combination of great taste and true sustainability, with the fish raised in the Daintree Rainforest and the Great Barrier Reef, has triggered a wave of interest from Europe.
“We think barramundi will win the race to become the predominant premium white-flesh fish in aquaculture,” she said.
‘We are looking to develop up to 10 percent export volumes to Europe. We already export to the US and Asia, and demand is high.”
Ms Tale said Infinity Blue was the world’s largest commercial barramundi hatchery and last year supplied barramundi fingerlings to 32 countries.
She said around one-third of the world’s farmed-barramundi fingerlings originated from Infinity Blue hatcheries.
“We have five major grow-out farms in Australia and one in Arizona, in the US.”
She said the world was watching the business because of its high sustainability credentials.
“Our large barramundi are three-star, Best Aquaculture Practice-approved. And we use natural wetlands to remediate the water.”
Ms Tale said that fact resonated with a European market keen for sustainable fish.
“Our barramundi resonates with European cuisine. Customers get a clean, familiar flavour, and the big, flaked muscle structure cooks well in European dishes.
“Our barramundi will win the hearts of European diners because barramundi is so versatile in the kitchen and very forgiving for chefs.”
She said the company was ready to take advantage of the Australia–UK Free Trade Agreement which eliminated tariffs on barramundi entering Britain.
“This makes the UK a logical bridgehead into Europe.”
Ms Tale said new technology would also help exporting with new blast-freezing equipment enabling Infinity Blue to super-freeze fillets within minutes.
“Fish with a high oil content respond well to freezing because they don’t become dry and flaky.
“Also, our partner uses laser-guided portioning technology. This means we can package fillets to within a gram of a specific weight.”
