Humpty Doo Barramundi

Region

Humpty Doo, Northern Territory

Profile

The Humpty Doo Barramundi farm is located in the indigenous heartland of the mighty native fish. The farm has been built to replicate the conditions from which the best barramundi come, saltwater.

The Humpty Doo farm is located in remote wilderness on the banks of the majestic Adelaide River halfway between Darwin and the Kakadu region. Surrounded by lush mangroves and virgin tropical savannah, The farms’ unique bio system has been designed to have zero impact on the environment, whilst providing a natural sanctuary for a range of native animals, birds and marine species. The sustainable water reticulation system developed by the farm, delivers consistent water quality of pristine, oceanic salinity, throughout the year.

Culinary Aspects

The award winning Humpty Doo Barramundi is characterised by it’s superb eating quality.

The flesh of the fillet carries unique inter-muscular marbling, delivering a clean, firm flesh which in sashimi preparations exhibits a crisp bite with a light asparagus and melon note and when cooked renders into a sweet, moist and scalloping flesh with notes of mushroom, kelp and steamed lettuce.

The fish carries a thin layer of fat under the skin, making it ideal for crisp-skin cooking.

The “wings”, belly and head are especially suited to highly flavoured and high heat preparations where the high fat content delivers an unctuous texture and lasting deep, rich flavour.

Sustainability

At Humpty Doo Barramundi, sustainability is more than an operating practice, it is an ethic which runs deep through the DNA of the business.

The environmental credentials of the Humpty Doo Barramundi farm are first tier, surpassing the legal and commercial requirements. Third party sustainable certification coupled with a commitment to eco efficiency, has resulted in the development of sanctuary of native flora and fauna, whilst protecting the integrity and quality of the fish.

Certified Sustainable under The Australian Environment Protection and Biodiversity Conservation Act 1999

The “wings”, belly and head are especially suited to highly flavoured and high heat preparations where the high fat content delivers an unctuous texture and lasting deep, rich flavour.