Watch a video by Kühlbarra customer, Unlisted Collection, where farm manager cum marine biologist, Emmanuel de Braux explains how our Barramundi are 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.
Local fish farm Barramundi Asia is expecting business to skyrocket within the next three years. The firm believes annual sales of the barramundi it farms could surge to 6 million kg a year by 2019 from about 500,000kg of fish last year. The firm did not export the fish to the United States last year
Starting a business from scratch overseas can be hard work. But some foreign-born entrepreneurs have chosen to set up shop in Singapore, given its business-friendly practices. In the first of a four-part series, Jacqueline Woo speaks to the people behind Barramundi Asia, who see the Republic as an ideal breeding ground for both the fish
Barramundi Asia is poised to become the world’s largest barramundi supplier while remaining environmentally sustainable. UNDER the unforgiving sun, fish with black, glistening scales splash about the ocean surface eagerly it is feeding time. A boat stops at each of the 18 cages at the sprawling farm to feed the 500,000odd hungry barramundi fish
HOMEGROWN fish farm Barramundi Asia launched an online platform yesterday so consumers can buy its products over the Internet. The barramundi fish are harvested from the firm’s 7.5ha ocean farm in Pulau Semakau, filleted and vacuum packed before being delivered in insulated boxes filled with ice. The fish are kept at subzero temperatures even during