2009/775 Prevention of muddy taints in farmed Barramundi

By Sue Poole

End chain customers have learnt to expect muddiness in Barramundi and this causes a negative barrier to purchase. The impact of market perception is farmed Barramundi has remained at 7-$10/kg (farm-gate price) for >10 years, despite the species having an 'iconic' name with consumers.

There is a huge body of information existing around freshwater algal bloom growth resulting in production of muddy taints in water and fish. There is also existing experience in freshwater farm systems of mitigation methods, although not all of these will be appropriate to farmed food production. This wealth of information needs to be summarised in a concise document as a basis of relevant knowledge for the industry.

This project aimed to develop a simple summary of aspects pertinent to Australian fish farming conditions, from which best practice options can be selected for trialing in situ within the different grow-out systems used in Australia. It will also deliver specific protocols to manage water quality for the prevention of taint occurrence to assure the flavour quality of farmed Barramundi, underpin quality standards, meet requirements for certification and underpin other current initiatives, for example repositioning Barramundi in the marketplace

This project aimed to:

1. Develop a simple muddy taint flesh evaluation method for use by industry
2. Summarise current knowledge on prevention of algal blooms that cause taints
3. Select best protocols specific to grow-out system for the restriction of algal bloom and trial these on-farm
4. Recommend best practice effective for Barramundi Farmers
5. Extend knowledge to the entire industry value chain