Barramundi is a premium white fish that’s making a big splash in global markets. Weighing in at 4 to 5 kilos, Australian barramundi has a superior texture and flavour. Chefs also prize its versatility. The fish can be portioned for everything from ceviche to char-grilling – and the skin crisps beautifully.
What makes barramundi special, however, is sustainability and provenance. Premier producer Infinity Blue Barramundi (Infinity Blue) raises its fish in natural, high-salinity saltwater ponds in 2 World Heritage sites in Queensland: the Daintree Rainforest and the Great Barrier Reef.
The combination of great taste and true sustainability has triggered a wave of interest from Europe.
‘We think barramundi will win the race to become the predominant premium white-flesh fish in aquaculture,’ says Jess Tale, Head of Infinity Blue. ‘We are looking to develop up to 10% export volumes to Europe. We already export to the US and Asia, and demand is high.’
Premier producer with proven scale
Infinity Blue began in 2001. Today the company is the world’s largest commercial barramundi hatchery. In 2024, it supplied barramundi fingerlings to 32 countries. Around one-third of the world’s farmed-barramundi fingerlings originate from Infinity Blue hatcheries.
‘We have 5 major grow-out farms in Australia and one in Arizona, in the US,’ says Tale. ‘The world is watching us because of our high sustainability credentials.
‘Our large barramundi are three-star, Best Aquaculture Practice-approved. And we use natural wetlands to remediate the water.’
Europe: a natural market for sustainable fish
With a familiar taste and a wholesome backstory, Australian barramundi is all set for European kitchens and restaurants.
‘Our barramundi resonates with European cuisine,’ says Tale. ‘Customers get a clean, familiar flavour, and the big, flaked muscle structure cooks well in European dishes.’
Novelty is a factor, but Tale thinks barramundi ticks all the right boxes.
‘Our barramundi will win the hearts of European diners because barramundi is so versatile in the kitchen and very forgiving for chefs.’
Technology that preserves quality
New blast-freezing equipment enables Infinity Blue to super-freeze fillets within minutes. This aids exports, according to Tale.
‘Fish with a high oil content respond well to freezing because they don’t become dry and flaky,’ he says. ‘Also, our partner uses laser-guided portioning technology. This means we can package fillets to within a gram of a specific weight. We are set for retail export as well as wholesale.’
Tale observes that the Australia–UK Free Trade Agreement eliminated tariffs on barramundi entering Britain. This makes the UK a logical bridgehead into Europe. Switzerland is likewise tariff-free.
‘Early market testing has revealed strong interest in Germany and Spain,’ he adds. ‘These are 2 of Europe’s most discerning seafood markets.’
The clean taste and sustainable provenance of Infinity Blue’s barramundi has triggered a wave of interest from Europe.
Big splash in Barcelona
Infinity Blue will present its Queensland saltwater Daintree range at the Australian Seafood pavilion at Seafood Expo Global in Barcelona from 6–8 May 2025. A guest chef will prepare tastings.
‘We will be part of an Australian seafood stand with 11 other producers,’ says Tale. ‘It’s fantastic to be together with other exporters because we have all kinds of seafood.
‘The chef will prepare dishes on the stand. This means potential customers sample the clean and natural flavour of Australian barramundi, alongside other premium seafood. The formula works well.’
Australia’s high seafood standards
Tale says the stand will showcase Australia’s high seafood standards.
‘We have strict environmental regulations in Australia,’ he says. ‘You won’t find hormones or antibiotics in our fish. Also, we have very strict rules on feed. That really separates us out.
‘It would be prohibitive for a single producer to create their own expo stand and convey these messages. Most Australian seafood producers couldn’t do it by themselves.’
Austrade helps build networks across Europe
Tale says Austrade advisors have already helped him build networks in Europe.
‘We have met with Austrade staff across Europe, and they have helped in terms of identifying the right kind of distributors for us,’ he says. ‘That’s invaluable for a company like Infinity Blue.
‘We don’t know all the players when we go overseas. But we have great sustainability credentials and the world is watching us.’
Manuel Barbera, Business Development Director for Austrade in Madrid, says the Seafood Expo Global 2025 is an opportunity for global buyers to try Australia´s barramundi.
‘The product hits a lot of product requirements from European buyers, including taste, texture and sustainability,’ he says. ‘We know it has the mild taste, firm texture and sustainability credentials aligning to high-end hospitality and speciality retail.
‘Moreover, Australian suppliers are reliable and committed to quality.’
Contact Manuel Barbera to explore opportunities to export Australian seafood to Spain.
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