A groundbreaking project at CSIRO’s Bribie Island research facility is paving the way for a new, sustainable seafood option for Australians. With 62 per cent of the country’s seafood currently imported, the national science agency is working to introduce a native white-flesh fish, pompano, to the commercial market through aquaculture.
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The initiative, which began in late 2019, aims to address the rising demand for seafood and reduce reliance on imports. CSIRO researchers at Bribie Island have conducted successful breeding trials, focusing on selecting the most suitable fish species for farming.
Pompano (Trachinotus anak), a fish found in northern Australian waters, was chosen due to its fast growth, high fillet yield, and suitability for tank-based aquaculture.
Lead scientist Pollyanna Hilder emphasised the importance of selecting a species capable of thriving in a controlled environment, noting that while many fish in Australia have great taste, not all are suitable for aquaculture.
“The pompano is a robust, sociable fish endemic to northern Australia that grows really quickly and tastes great, making it an ideal candidate for adapting to our aquaculture environments.”
To ensure long-term sustainability, CSIRO scientists are also using DNA tools to manage breeding and prevent inbreeding. Senior principal research scientist James Kijas explained that the team is currently breeding the first generation of fish at the Bribie Island facility and working on domesticating the species to perform well in a production system.
Developing a new Pompano industry could significantly contribute to Australian aquaculture by reducing the country’s reliance on approximately 100,000 tonnes of imported white-flesh fish annually. This effort not only enhances local seafood production but also supports sustainable practices to meet the increasing demand for seafood.
With strong early market tests from chefs and consumers, the CSIRO team is optimistic that pompano will be commercially available by the early 2030s. The project is not only expected to meet the growing demand for protein but also create jobs and boost Australia’s seafood industry.
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Pompano on the Menu: A Future for Caboolture’s Dining Scene
As the CSIRO continues to refine the farming of pompano, local restaurants may soon benefit from a fresh and sustainable seafood supply. In Caboolture and nearby areas, seafood lovers could see pompano featured in top dining establishments, including Tillerman Seafood Restaurant, known for serving dishes like golden pompano meunière. With its delicate flavour and firm texture, pompano could become a staple on menus across the region, offering diners a locally sourced alternative to imported fish.
Currently, however, there are only a few places in the Bribie Island and Caboolture areas that serve or sell pompano. Seafood restaurants and other fresh seafood outlets in the region may consider incorporating locally farmed pompano into their offerings as production expands. While options remain limited, the CSIRO’s efforts could soon make pompano a more widely available choice for both restaurants and consumers looking for a sustainable seafood alternative.
As global protein demand is predicted to double by 2050, CSIRO’s work at Bribie Island is playing a key role in securing a sustainable and locally sourced seafood future for Australia.
Featured image credit: CSIRO
Published 25-February-2025
