Andrew Carroll and his mulloway.
Andrew Carroll and his mulloway.

Aquaculture investment pays off

ANDREW Carroll's $2.8 million investment in his Palmers Island aquaculture farm is paying dividends.

His delectable mulloway is on the menu of Sydney's finest restaurants, including Tetsuya's, Pier and Quay.

With many of Australia's top chefs asking for his product, Mr Carroll is struggling to keep up with demand, selling 1.5 tonne of mulloway per week.

And it isn't just restaurants wanting the delicious jewfish.

In Tuesday's Daily Telegraph food lift-out, it was mentioned that some customers of Sydney's top seafood retailers are specifically asking for Mr Carroll's product.

North Coast diners can feast on Mr Carroll's succulent mulloway at Yamba Bar and Grill and the Harwood Hotel.

Mr Carroll said the reason chefs probably prefer his farmed fish is it has a slightly richer flavour than wild caught mulloway.


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