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A new white-flesh fish variety called Pompano could add more than $1 billion to the economy, following successful aquaculture trials and promising initial market testing with chefs and consumers.
The Pompano (Trachinotus anak), mostly known as a prized sports fish, has been identified as the ideal white-flesh fish for developing in northern Australia’s tropical climate.
CSIRO, Australia’s national science agency, says a new Pompano industry would help Australian aquaculture reduce its reliance on around 100,000 tonnes of white-flesh fish imports, while helping to sustainably meet growing demand for seafood.
Despite huge consumer demand, Australian white flesh fish produced by aquaculture has not reached the same levels as salmon. The current industry is considerably smaller, with around 11,000t of production compared to Tasmanian Atlantic salmon with around 70,000t. Of the 150,000t consumed annually across Australia, more than 50 per cent is imported.
Barramundi is the success story for Australian farmed white flesh fish. It comfortably leads the sector’s production totals. However, emerging industries including yellowtail kingfish, grouper, Murray cod and cobia are also contributing to the diversity of Australia’s home-grown product line-up.
The Pompano is also fast growing, with appetising white flesh, and great eating qualities. It is also suited to a wide range of Australian environmental and farming conditions. Importantly, they are successfully farmed overseas, opening a pathway for rapid technology transfer.
Lead scientist, Dr Polly Hilder, who presented at this week’s “CSIRO AgCatalyst2024” event, highlighted the goal to produce a highly nutritious protein source while prioritising sustainability and welfare.
“The Pompano is a robust, sociable fish endemic to northern Australia that grows really quickly and tastes great, making it an ideal candidate for adapting to our aquaculture environments,” Hilder says.
“We’re bringing a new species to Australian plates to give consumers more options, while opening up new export opportunities to strengthen Australia’s white-flesh fish industry.
“We’re now working to scale production processes in commercial trials with industry.”
An initial market study, conducted by Fishtales, involving chefs, found the Pompano is versatile, easy to prepare and tastes great.
MasterChef Australia judge and co-owner and chef at Three Blue Ducks, Andy Allen, highlighted the Pompano’s culinary qualities in a live cooking demonstration at AgCatalyst2024.
“I’ve had some time to work with this fish in my kitchen at home and it tastes great as a mildly sweet, high quality white meat that is firm but finely flaked,” Allen says.
“I’ve been able to use the whole fish in a variety of ways – from simply cooking the fillets in olive oil, salt, pepper and lemon, to getting a bit wilder by crisping up the wings and using the head in a couple of different ways too.
“It’s awesome to think we can breed this fish here in Australia sustainably and supply it to consumers in the future.”
By partnering with industry to bring Pompano to the mainstream market, CSIRO says it aims to create a new, sustainable Australian white-flesh fish industry “in the near future.”
“We’re applying innovative circular economy approaches designed around welfare that make use of resources end-to-end – from capturing value from production processes, through to utilising the whole fish at the consumer end,” Hilder says.
“For example, fish waste is high in phosphorous and nitrogen nutrients and can be turned into valuable byproducts such as fertiliser capsules.”
CSIRO’s National Protein Roadmap says that industry ambitions to produce 50,000 tonnes of white-flesh fish could create more than 1000 jobs for Australia. It’s one of a suite of future protein solutions CSIRO is working on to meet growing global protein demand, sustainably.
CSIRO’s aquaculture research and development spans breeding and genomics through to health, nutrition, and production processes
More on aquaculture
This article is from CSIRO News