A tasty fu­ture for the barra in­dus­try

NewsMail - Wide Bay Rural Weekly - - NEWS -

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.

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