The Australian farmed barramundi industry is currently facing extremely difficult economic times due
to increasing costs of production, decreased sales prices and competition from imported product.
MPA marketing experts have indicated that the grey coloration in the fillet is impacting on sales of raw
farmed barramundi in a retail environment due to the appearance of the fillet, with some retailers
stating “it tastes great but it looks like rubbish” and others refusing to display the fillets in the retail
environment.
Reduction in the greying of the farmed barramundi fillet will results in a more appealing raw fillet,
which, along with an identified consumer preference for purchase of Australian product should result
in a significant increase of sales in the retail sector. Similarly reduction of the greying in cooked fillets
will result in greater confidence from the food service sector.