BILLIONS of people worldwide rely on fish as a major source of protein, but most of them are not likely to cough up more than RM30 for a piece of grilled imported fish, such as the barramundi, a delicious white, flaky fish that’s prized for its sweet, buttery taste and delicate texture.

In the hopes of bringing exotic fish to local supermarkets and eateries at a much lower price, ASSAR Aquaquest Sdn Bhd, has found an ideal way to farm Australian barramundi and jade perch here.

As one of Australia’s most popular fish, the barramundi — which inhabits the tropical half of Australia — has a white belly and silvery side, while the jade perch — also known as striped perch in Australia — a freshwater river fish, got its name from the distinctive greenish colour along the top of its body when light is reflected off its scales.

Through a Controlled Aquaculture System (CAS), both species are organically reared at an indoor farm, formerly managed by Protech Yu (Asia) Sdn Bhd, located at Muara Tebas Sejingkat, in a controlled environment similar to their natural habitats, resulting in superior quality and taste.

CAS, which was developed in Australia, enables the rearing and breeding of freshwater and marine fish in indoor tanks using a fully integrated, climate-controlled, water management system.

Though the system may be fairly new in the country, Australian barramundi and jade perch have been organically grown with this method in their native Australia since 1988 and 1999 respectively.

Senior farm executive Awang Mohamad Farid said that the farm system, which is certified by the Australian Quarantine Inspection Services (AQIS) and Hazard Analysis Critical Control Point (HACCP), has been adopted to produce healthier breeds of exotic fish species.

“It is also an environmentally friendly fish farming technology where no toxins are discharged into the environment,” he added.

As the company is yet to be able to develop its own brood stock (the hatchery in Sematan is expected to operate within this year), the two species are flown in from Adelaide, Australia in fingerling form — 30,000 of them to be exact.

“The disease-free FP certified fingerlings are bred in tanks and moved from tank to tank during its growth period of approximately six months,” Awang explained and added that the fish are fed solely sea bass feed imported from Taiwan.

“Apart from that, we also practise the responsible use of valuable water resources,” said Awang. The CAS recycles the water the fish are bred in.

“The water in the various round tanks that house the fish during their different growth stages, is kept in a constant circular flow, thus keeping the fish active and healthy.”

The self-circulated system, works on three mechanisms whereby the water is filtered of solid waste, before it goes through a UV system, which kills 99 per cent of bacteria, and then is finally introduced with bio filters and good bacteria.

“Because our water has no hazardous chemicals such as mercury, our fish are disease-free and free of the chemicals that pollute the sea,” stressed Awang.

Asked on whether the two species are able to adapt to the state’s tropical climate, Awang said that both the barramundi and jade perch are docile, and by adjusting the salinity, temperature and light, both species can be reared all year round.

The farm currently produces about 120 metrics tonnes of fish per year and production is mainly centred on 500g-sized fish for export, and 800g- to one kg-sized fish for local consumption.

Prior to processing, said Awang, the fish are placed in purging tanks whereby they fast for four days to eliminate any trace of waste before finally being shocked in ice-cold water and shipped to restaurants and supermarkets around the country.

The company presently caters to a number of clients including Hilton Kuching, which served the fish at its Waterfront Cafe Ramadan buffet dinner.

Hilton Kuching executive chef Zulkapli Hatim said that the introduction of the organically farmed barramundi and jade perch will appeal to Sarawakians who are looking for something different.

“These versatile fish, which can be cooked in many different methods (pan fried, grilled, steamed etc) are ideal for the health-conscious as well, as both are rich with Omega 3,” said Zulkapli.

According to the Commonwealth Scientific and Industrial Research Organisation (CSIRO), the jade perch has a far higher Omega 3 fatty acid content than sawfish, Atlantic salmon or silver perch.

Omega 3, which is beneficial to the human heart and brain, is also essential to promote proper nervous system and mental function, and maintain healthy cholesterol levels. Research has proven that a high intake of Omega 3 fish oils can reduce the risk of cardiovascular disease. Doctors recommend 400mg of Omega 3 at least twice a week to reduce the risk of heart attacks.

Zulkapli added that the hotel will introduce the novelty fish to their a la carte menus in the near future.

“We are confident that those interested in experiencing our barramundi and jade perch selections will be not be disappointed.”