Barra big hit in Boston
Cairns-born and Massachusetts-raised barramundi were the taste of Boston at the official Queensland Government reception at BIO 2007.
Leading Brisbane chef Philip Johnson, of e’cco bistro, developed a recipe for the occasion which featured roasted barramundi with chilli, tomato, saffron butter sauce and zucchini noodles.
Eight times a year, about 250,000 barramundi fingerlings from hatcheries around Cairns are flown to Massachusetts where they are grown to plate-size in high-tech aquaculture facilities owned and operated by Australian listed company, Australis Aquaculture.
Australis’ Australian representative David O’Sullivan said some of the success of the US aquaculture operation was due to the pioneering research into barramundi farming started 20 years ago by the Queensland Government.
“Queensland has always led the way in barramundi aquaculture research and live seafood transport technology,” Mr O’Sullivan said.
The research has been conducted through the Department of Primary Industries and Fisheries.
Last reviewed 24 July 2007
