23 Jul '17, 11pm

The team got up in the wee hours to head to Kuhlbarra, Singapore’s largest commercial fish farm. They are...

As part of their farm-to-fork model, Kuhlbarra adopts a harvest-to-order approach. This means that the barramundi is harvested, processed and delivered only upon customers’ order to ensure optimal freshness. After the feeding session, a larger boat with a lifting hook circled the reservoir. With the help of the hook along with the gargantuan strength of 3 to 4 men, the net within one of the reservoirs was raised to reveal hundreds of great barramundi which were quickly reeled out and immersed in 4-degree Celsius cold water. Besides putting the fish in hibernation, the cold temperature retains the texture of the barramundi and prevent diseases from emerging. Staying true to their code of unbroken cold chain, the barramundi is then sent to a cold room where the fish are filleted, deboned, vacuum packed, and sent out, all within 48 hours to ensure the utmost freshness of thei...

Full article: https://www.misstamchiak.com/kuhlbarra/

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