Tak­ing top prizes by the barra load

Port Douglas & Mossman Gazette - - NEWS - Shane Ni­chols

DAINTREE Salt­wa­ter Bar­ra­mundi has hired a con­sul­tant to look at ways for the Wonga Beach oper­a­tion to ex­pand.

Last year its pro­duc­tion was more than 100 tonnes and, due to grow­ing de­mand, the farm is set­ting out to com­pete with some of the big­gest farms in the coun­try.

It’s do­ing that with supreme con­fi­dence, thanks to yet an­other win – the sev­enth year in a row – in the cov­eted Syd­ney Royal Fine Food Show’s Gold Medal Award.

The farm (part of which is also known as Hook a Barra) re­ceived gold medals for both Plate Size and Large Bar­ra­mundi, prov­ing the con­sis­tent and high qual­ity of the farm’s pro­duce.

“It’s once again such a won­der­ful feel­ing to achieve this recog­ni­tion from this pres­ti­gious show for the sev­enth year run­ning,” said farm man­ager Mark Hober.

“The hard work and ded­i­ca­tion of our team, con­tin­u­ally im­prov­ing our sys­tems and hus­bandry tech­niques and all the lit­tle things we do ev­ery­day pays off, mak­ing this farm one of the best in Aus­tralia and our prod­uct of the high­est qual­ity.”

To be awarded a gold medal is no easy feat. The food is blind tested, mean­ing no-one on the judg­ing panel knows the ori­gin of the fish.

The panel con­sists of Syd­ney chefs, mem­bers of DAFF (De­part­ment of Agri­cul­ture, Fish­eries and Forestry) and a hand­ful of chef stew­ards.

Fish are as­sessed for con­for­ma­tion, flavour, af­ter taste, sweet­ness, tex­ture ap­pear­ance, strength and in­ten­sity and are scored on a points sys­tem.

To re­ceive the gold medal en­trants must achieve a rat­ing of 90.5.

Mark Hober of Daintree Salt­wa­ter Bar­ra­mundi

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