Restaurants in Singapore can now look forward to top-grade barramundi delivered via an unbroken cold chain, from the ocean pen right here in Singapore, to their kitchen.

KUHLBARRA, Singapore’s largest fish farm, offers premium quality “farm to fork” model that draws on world-class sustainable fish farming practices to give discerning chefs the freshest fish possible, all locally-grown.



With its ocean enclosures sited in Singapore's Southern isles to take advantage of the strong oceanic currents, clean aquatic environment and rich oxygen levels, the Kuhlbarra farm produces barramundi with a sweet clean flavour and firm flaky texture, the result of being raised in swift-running ocean waters.



Fish are harvested to order, filleted, ice-chilled and vacuum packed at temperature controlled processing facilities. The fish remains chilled throughout the entire process, ensuring that customers get to enjoy the delicious freshness and goodness of fish newly-caught from the ocean.



Since launch, local and international celebrity chefs and their restaurants have used Kuhlbarra's barramundi to create mouth- watering recipes, they include

• Bread Street Kitchen, Gordon Ramsey
• Ocean Restaurant, Cat Cora
• Open Farm Community, Ryan Clift
• The Wild Rocket, Willin Low
• The Tung Lok Group of Restaurants
• The Lo and Behold Group
• TWG group