Territory barramundi sashimi may be heading to Japan


A trial has been undertaken to determine the suitability of Northern Territory barramundi for export to the Japanese sashimi market.

Humpty Doo Barramundi hosted the Japanese Ministry for Agriculture, Forestry and Fisheries, and Sydney-based Japanese sashimi chef Hideo Dekura, who demonstrated fish handling and filleting techniques to produce the best results for sashimi.

The barramundi sashimi will now be chilled and packed into high-performance, Japanese-designed cold boxes and freighted to Japanese, Singaporean and Sydney restaurants as part of the trial.

Chef Dekura assessed the sashimi in Darwin and will assess it again on arrival in Sydney. Respected sashimi chefs in Singapore and Tokyo will assess the barramundi sashimi quality on arrival in restaurants there.

While Humpty Doo Barramundi has been developing its own barramundi sashimi products for some time, this trial for the Japanese export market has come about from the Memorandum of Cooperation (MoC) between the Northern Territory and Japanese governments signed in January 2017.

The MoC is aimed at boosting local production through the application of Japanese technology and brokering new investment partnerships between Japan and the Northern Territory in the agribusiness and aquaculture sectors.


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