Aquna Murray Cod

australia

From the southeast corner of Australia comes a one-of-a-kind fish found nowhere else. One of the largest freshwater fish in the world, Murray Cod was once hunted to the brink, but has returned to its rightful place in Australian and world gastronomy through the work of one producer.

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the fish

The Murray Cod is one of the largest freshwater fish in the world, and an adult can weigh well over 200 pounds. Though an iconic fish to the Ngarrindjeri peoples for thousands of years, it was English colonists, more familiar with cod than with the perch to which the fish is actually related, that gave it the name Murray Cod. Only a few years after the English colonization of Australia, commercial exploitation was underway, and by the 1880s, the fish formed an important and profitable commercial fishery. Overfishing took its toll, and in the first half of the 20th century the commercial fishery was shut down entirely.

The pale white fillet — buttery and mild  — has a delicate texture with a large flake. Raw, Murray Cod is exceptionally clean and sweet, with a crispy bite reminiscent of Hirame.


Murray Cod is exceptionally good raw and is winning fans in Japan, where the market name for the fish is Tenshi-no Shiromi - 天使の白身

the farm

Mat Ryan was originally a dry land wheat and sheep farmer.  Weary of struggling in a commodity industry, he looked for something new to grow, something that was not as dependent on volume and global prices. He started in 2010 with one pond stocked with Murray Cod.  

Aquna now has 26 ponds, with 40 more coming online in the next few years. The fish are raised in off-bottom cages. Some ponds are owned directly, while others are contracted with independent farms — all working according to Aquna’s standards. Aquna has integrated production, and now supplies all smolts and food to contract farms. Additionally, in-house engineers and technicians design and build all farming equipment.

Feed Conversion Ratio (FCR) is approximately 1.1:1, and the diet consists of sustainably sourced land-based vegetable content and limited marine content.

Aquna is developing a feed formulation that contains only fishmeal and fish oil from fish species classed as invasive to Australian waterways, like the European carp and English perch. This doesn’t just reduce the impact of invasive species in Australia — it reduces reliance on wild-caught forage fish sources.

 
Raw, Murray Cod is exceptionally clean and sweet, with a crispy bite reminiscent of Hirame. A truly impressive raw fish, made all the more impressive because it’s a freshwater species.

Raw, Murray Cod is exceptionally clean and sweet, with a crispy bite reminiscent of Hirame. A truly impressive raw fish, made all the more impressive because it’s a freshwater species.

Aquna Murray Cod are pond-raised in off-bottom cages, avoiding any muddiness in the taste.

Aquna Murray Cod are pond-raised in off-bottom cages, avoiding any muddiness in the taste.

in the kitchen

The pale white fillet, buttery and mild, has a rather delicate texture with a thick large flake — but thanks to a relatively high fat content, it stands up well to everything but the grill.  

However, as a raw fish, Murray Cod is exceptionally clean and sweet, with a crispy bite reminiscent of Hirame. A truly impressive raw fish, made all the more impressive because it’s a freshwater species.

resources

Downloadable sales sheet

Aquna Murray Cod website

Aquna Murray Cod on Instagram @aqunasustainablemurraycod

Chef Mikel Anthony of Chefs Roll uses the one of a kind Aquna Murray Cod from CleanFish to make a crudo with squash blossom, strawberry, lavender, chocolate mint, green garlic, and crispy skin.⠀
 

Aquna Murray Cod in the News

New York Times  Aquna Murray Cod (pictured) features in the  New York Times review of Wayan , a restaurant by Cédric Vongerichten (April 23, 2019)

New York Times Aquna Murray Cod (pictured) features in the New York Times review of Wayan, a restaurant by Cédric Vongerichten (April 23, 2019)

Life & Thyme Wayan and Wulf’s Fish Bring International Dishes to NYC A collaboration between New York City’s Wayan and Boston-based Wulf’s Fish helps Cedric and Ochi Vongerichten create dishes from memories of Indonesia and other far-off locales. “Murray Cod is not traditionally used to make ikan bilindango in Indonesia, but it is perfectly suited for the purpose—rich and sweet with a beautiful flake.”

Find more videos with multi-Michelin starred Chef Heston Blumenthal for Aquna Murray Cod on farming, traceability and cooking methods.