With its recent partnership with Sushi Izu, Humpty Doo Barramundi aims to expand the Australian seafood market with its sustainably farmed barramundi.
What is naturally low in fat, high in protein, firm in wet dishes, crispy when pan-fried, and loved by many Australians? The answer: barramundi.
Despite its popularity among Australian consumers, more than half of barramundi sold in the Australian market is imported. With environmental pressures, animal welfare concerns, and operational hurdles, Australia’s wild-caught barramundi industry faces constant challenges.
The broader industry challenges such as discharges to the environment have heightened regulations and scrutiny of the products. Issues such as climate change and crop diseases affect feed ingredients, requiring new strategies to overcome. However, a domestic barramundi farm can address these challenges through controlled monitoring and natural systems.
In Australia’s Northern Territory, halfway between Darwin and Kakadu National Park, sits one of the country’s largest barramundi production farms. Humpty Doo Barramundi, a family-owned company established more than three decades ago, started from producing just six kilograms of fish a week, expanding its production capacity by 20,000 times.
Chief executive officer and co-owner, Dan Richards, joined Food and Beverage Industry News to share the story behind the company’s growth in the sector.
“Our mission is to responsibly produce beautiful Australian barramundi,” said Richards.
Today, it employs around 150 people and is the largest Australian-owned fish producer. With an aim to demonstrate care for “people, the fish, the environment, and partners”, Humpty Doo Barramundi addresses industry challenges with incremental improvements to shape the future of sustainable aquaculture.
From hatchery to harvest
Richards said that the journey of Humpty Doo Barramundi begins at a hatchery located on an island in Darwin Harbour. Here, the team runs a breeding program in partnership with Australia’s science agency, the Commonwealth Scientific and Industrial Research Organisation (CSIRO), selecting the best fish for both the tropical environment and flesh quality. Once the fingerlings reach 28 days old, they are transferred to the main farm where they pass through multiple nursery stages.
“We’ve got a series of nursery facilities that separate the larger aggressive barramundi from the smaller shy ones,” said Richards.
These facilities give every fish the “best chance of success” before moving into the saltwater grow-out ponds at around five months of age.
Land-based saltwater farm
“We’ve developed systems that are based on natural systems,” said Richards.
A key feature of the operation is its large-scale saltwater wetland system. The farm provides the fish with a stable, high-quality marine habitat to grow in while minimising waste to the environment.
“Less than one percent of the nutrients that the barramundi produce is discharged off site,” said Richards.
He described that apart from occasionally releasing some water due to rain, the company has addressed many environmental issues that flow through cage-based farming systems through the innovation of its natural wetland system. This innovation dates to 2002 when Richards’ father, Bob Richards, was awarded the Churchill Fellowship, a prestigious research grant.
For Humpty Doo Barramundi, a healthy farm means healthy fish. The farm allows this by enabling consistent production year-round. Its wetland recycling system creates a regenerative ecosystem where nutrients from the fish sustain natural cycles. The wetland system uses natural grasses to clean the water for recirculation through the farm. Richards emphasised that the farm is designed to produce quality fish.
“We have saltwater ponds and saltwater selects for marine algaes that give you beautiful marine flavours to the fish,” he said.
By recirculating water to encourage the growth of marine algae, the farm ensures the quality of saltwater products and minimal waste release. Alongside a fish harvesting facility, the farm also has a chilling and processing facility. Its “unique” chilling process further ensures faster production and longer shelf life.
Animal welfare
Humpty Doo Barramundi’s wetland system is an advantageous choice that reduces workload and biosecurity risk. An example is the reduced need to bring and take away water from the farm due to the natural recycling system. The in-house fish health team checks on the health and welfare of the fish on a daily basis. By monitoring the water quality, high-nutrition and vitamin feed, and abundant oxygen levels, the fish can thrive.
“We provide a high level of care for the animals, which ensures that they’re in the best condition to combat any disease they might face,” said Richards.
Together, these measures underpin Humpty Doo Barramundi’s commitment to quality and sustainability.
Domestic and international suppliers
Technology plays an important role in maintaining quality and efficiency at the farm. The company uses harvesting pumps and is currently working with a Norwegian supplier to trial world-first stunning techniques for barramundi at harvest
Richards mentioned that the company partners with a lot of local and international suppliers across packaging, construction materials and agents for international technology. This includes the likes of Technolab, a water quality management solutions provider, and OxyGuard, a Danish oxygen monitoring company.
“We often work with domestic technical providers while also receiving technology coming from Europe,” he said.
Sustainable packaging
With innovation and growth at its core, the company has also taken steps in sustainable packaging. According to Richards, Humpty Doo Barramundi is the first Australian aquaculture farm to incorporate Australian-made compostable pallet wrap into its operations. Working with Great Wrap, a certified material science company that manufactures compostable stretch wrap, the company uses biodegradable material for packaging that is free from microplastics and leaves no toxic residues.
“It’s been a great solution to reducing environmental footprint of all packaging and shipping,” said Richards.
From October 2025, the company will also replace polystyrene boxes with UNICOR boxes as part of a commitment to reduce footprint. These boxes are made from 60 to 70 per cent natural earth elements such as calcium carbonate. They are non-toxic, recyclable, and part of a closed-loop system supported by collection centres in fish markets and cities. The change will reduce microplastic pollution, support circular economy initiatives, and lower the company’s environmental footprint.
“This initiative is part of our commitment to improving environmental sustainability and reducing our ecological footprint,” he added.
Collaboration for sustainable sushi
As consumers are becoming well-informed, demand for locally made products is higher than ever. Richards welcomed this and expressed his excitement to reach more Australian consumers.
“As a business producing around half of the barramundi grown in Australia, getting our product out to more Australians would be wonderful,” said Richards.
To expand its market, the company is branching into new product formats for the fish due to its versatility. An example is its recent collaboration with Sushi Izu, introducing barramundi into the sushi market for the first time at a national scale. With discussions about introducing locally grown sustainable alternatives to sushi offerings, both companies had a common goal.
“Both businesses share a commitment to freshness, quality and innovation, making the collaboration a natural fit,” Richards said.
What began with a trial in Sydney quickly expanded to Queensland and then rolled out across 230 stores nationally.
“We’re really proud to provide sustainable sushi options that support Australian farmers and regional communities,” he said.
Future of the fish farm
Looking ahead, Humpty Doo Barramundi is also broadening its reach internationally. Its products are being showcased at the World Expo in Osaka. With its barramundi on the menu in the Australian Pavilion, the event will provide a platform to highlight Australian seafood. Participation in trade delegations and collaboration with leading chefs overseas demonstrates the company’s ambition to bring the fish to new audiences.
For Richards, the business is more than just about fish.
“My kids are fifth generation Territorians,” he said. “We see the exciting opportunity to use our business as a force for good within our community over time.”
The company is committed to positioning Humpty Doo Barramundi as a sustainable aquaculture brand through operational innovation.