A fisherman from Far North Queensland has turned a persistent idea into a thriving business, with his uniquely caught wild barramundi now gracing the plates of some of the country's most celebrated chefs.
From a 'Mad Idea' to a Premium Product
For years, Josh Harris, who operates out of the Cairns region, believed there was a better, more sustainable way to catch the iconic Australian barramundi. While others used nets, Harris perfected a technique of catching the fish one at a time using a hand-line. This method, which he initially thought others might consider a 'mad idea', prioritises quality and fish welfare above all else.
The result is a premium product called 'Harris’ Wild Handline Barramundi'. The technique ensures the fish is handled with extreme care from the moment it is hooked. It is brought on board immediately, humanely processed, and then iced in a saltwater slurry. This meticulous process is a world away from the stress and potential damage that can occur with net fishing, where fish can be crowded together for extended periods.
Winning Over the Culinary Elite
The superior quality of Harris's barramundi has not gone unnoticed by those with the most discerning palates. His fish is now supplied to a prestigious list of restaurants, demonstrating a significant shift in demand from high-end Australian kitchens.
Esteemed establishments like Quay and Saint Peter in Sydney, as well as The Atlantic in Brisbane, are now customers. Renowned chef Peter Gilmore of Quay has publicly praised the product, highlighting the clear difference in quality. This chef endorsement is a powerful testament to the success of Harris's approach, proving that a focus on sustainability and gentle handling can create a product that stands out in a competitive market.
The Impact and Future of Sustainable Practice
Harris's success story is about more than just one fisherman's good idea. It represents a growing trend and awareness within the Australian food industry. Consumers and chefs are increasingly seeking out ethically and sustainably sourced seafood, and they are willing to support the practices that deliver it.
By creating a direct market for line-caught barramundi, Harris has shown that environmentally conscious fishing can be commercially viable. His method has minimal bycatch, causes less disturbance to the marine environment, and results in a far superior product for the end consumer. This model provides a compelling case study for other fishers looking to innovate and add value to their catch.
The journey from a concept in Far North Queensland to the tables of Sydney's fine-dining scene underscores a powerful message: quality, sustainability, and tradition can come together to create a truly exceptional Australian food story.
