Location

Blue Harvest has been working tirelessly with Wild River in the Northern Territory to develop THE premium Farmed Saltwater Barramundi for the Australian food service and retail market. There are numerous types of barra on the market (see below) including that farmed in brackish water, fresh water and of course the imported products.

What makes Wild River unique is the farming and handling techniques. At Wild River we grow the fish in salt water ponds with current systems. Essentially this creates currents for the fish to swim against, recreating the natural wild environment, making for a stronger, better eating fish, which is available 12 months of the year.

From the water we handle, grade and pack the fish like eggs.

Once the fish is caught, we immediately transfer them into an ice slurry to bring the core temperature down to 0-1deg. The fish stays in the slurry for approximately 24 hours until it is in full rigor. From here we hand grade, then soldier pack the fish, spine up, into iced king bins for transportation to our wholesalers. This quick process ensures that the fish is not at all stressed, therefore creating a superior looking and eating fish.

The reason we pack spine up is to ensure the gall bladder doesn’t leak through the flesh of the fish which can create discolouration of the flesh and poor eating qualities.

At the recent Sydney Fine Food Show, Wild River won the category for best in class barra over 3kg…..and it will only get better from here.

Blue Harvest are trying to educate the general public and food service about how to choose the right fish and making a superior local product available to everyone.

Logo: