Watch a video by Kühlbarra customer, Unlisted Collection, where farm manager cum marine biologist, Emmanuel de Braux explains how our Barramundi is harvested at the farm and processed before being sent off to their chef and kitchen.

World-renowned, 2 Michelin Star chef Raymond Blanc (of Belmond Le Manoir Aux Quat’Saisons) visited our farm. Watch what he has to say about how we sustainably raise our barra.

A superior stock is a must-have for all good steamboat and soup dishes. With Kühlbarra’s Barramundi Fish Bones, it’s easy to make your own fragrant barramundi stock!

For those looking for a meal to be cooked within 15 minutes, this is it!

Kühlbarra in the news again (Malay)

Not quite sure what we mean by “Farm to Fork”? Check out our short video here.