MasterChef’s Steph de Sousa takes a deep dive into Aquna Sustainable Murray Cod with Business Development Executive, Ian Charles.
At Aquna Sustainable Murray Cod, our goal has been to improve on what nature has provided us. Guided by this ambition, we have created a luxury aquaculture product with key features that distinguish our fish from wild Murray cod.
Our innovative farming system has improved the flavour of our Murray cod. Delicate and mild, Aquna Sustainable Murray Cod doesn’t have the earthy flavour often associated with the wild freshwater fish. Our cod is grown off the pond floor.
Produced in open ponds, in their native water, our Murray cod has a reputation for being the best on the market and is consistently on the menu at some of Australia’s top restaurants. We are currently exploring opportunities in export markets, including Japan.
As a vertically-integrated producer of Murray cod, we can track the product through all stages of production, processing and distribution. This means we can guarantee the size and quality of the product – an all-important plus for our local and global customers.
Better for the environment
Aquna is helping to improve on nature with our environmental commitment to boosting wild stocks of Murray cod, considered to be endangered. Through innovation, we have secured a constant supply of fingerlings for our business, which has allowed us to return 500,000 native Murray cod fingerlings to their native waterways.
Our dedication to continuous improvement has been recognised with the following award wins:
We will be representing Griffith at the New South Wales Business Chamber Awards on 23 November.