Taste testing the signature dish John Mickel, Queensland’s Minister for State Development said that research and biotechnology are not just the domain of the science laboratory. “They are also about improving the food we eat—from steak to seafood— and our way of life.”
He said that showcasing Smart State’s leadership in research and development at BIO2007 would give delegates a real taste of what Queensland has to offer potential investors and partners.
“Not only is the business worth about $20 million per annum to the Queensland economy, we continue to grow our international reputation as a producer of quality food and impressive technology,” said Mr Mickel.
Prized for its sweet, buttery taste and delicate texture, barramundi is native to Australia’s northern tropical wilderness. About 250,000 fingerlings, from hatcheries around Cairns, are flown to rearing sites just outside Boston every year. Delivered in eight consignments, the fish are grown in high-tech aquaculture facilities owned and operated by Australian company, Australis Aquaculture. The indoor farming environment uses a patented water filtration process, crystal-clear resting pools and has been developed to mirror the sensitive ecosystem of Australian conditions. It yields fresh and authentically Australian fish that many compare to wild sea bass.
David O’Sullivan from Australis said some of the success of the US aquaculture operation was due to the pioneering research into barramundi farming started by the Queensland Government more than 20 years ago.
“Queensland has always led the way in barramundi aquaculture research and live seafood transport technology,” said Mr O’Sullivan. The research has been conducted through the Department of Primary Industries and Fisheries.