A tasty future for the barra industry
WORLD-renowned Japanese sashimi chef Hideo Dekura and representatives from the Japanese Ministry of Agriculture, Forestry and Fisheries are in the Territory to test whether barramundi is suitable for the Japanese delicacy.
Minister Ken Vowles said the sashimi trials in conjunction with Humpty Doo Barramundi are an exciting opportunity to explore the potential of a new export industry. In 2016/17 Humpty Doo Barramundi produced 1700 tonnes of barramundi; this year it expects to produce 2400 tonnes. “While Humpty Doo Barramundi has been developing its own barramundi sashimi products for some time, this trial has come about from the memorandum of co-operation between the Northern Territory and Japanese governments, signed by me in January 2017,” Mr Vowles said.
The sashimi will be assessed by chef Dekura in Darwin, then flown to respected sashimi chefs in Sydney, Singapore and Tokyo to be assessed. This was made possible by the use of Flying Fish boxes developed by Nippon Express to transport fresh fish.