By Kerrie Lush
If the saying ‘a bad day’s fishing is better than a good day at work’ is true, then Renmark’s Brenton Parker should be one of the happiest blokes around.
He goes fishing every day at his Murray Cod farm on the outskirts of Renmark.
It’s not for the uncommitted though. The fish need constant monitoring and Brenton says he doesn’t leave the place for any more than five or six hours at a time.
“I don’t go away at all… it’s a 24/7 job,” Brenton says.
And that’s been his lifestyle for the past seven years after he diversified from his wine grape growing operation when the industry was hit hard by low prices, drought and subsequent water restrictions.
Brenton admits it hasn’t all been smooth sailing, particularly in the beginning, but he’s stuck at it and is now reaping the rewards.
“I had to learn the hard way,” he says.
Renmark’s Brenton Parker with one of his homegrown Murray Cod
Over the seven years, he’s continued to expand his operation from an initial 10,000 litre operation to a 160,000 lire enterprise.
The fish are grown out in 37 tanks and he has about three tonne of fish in the tanks at any one time.
They vary in size but start off as fingerlings sourced from a breeder just over the border at Pomona in New South Wales.
“I buy about 10,000 a year and about seven to eight thousand will grow out,” Brenton explains.
The fish are sold at between 650 grams and 1.5 kilograms live weight – a one kilogram fish being the most popular.
“That will yield about 450g of flesh in the two fillets,” he says.
In total, Brenton produces about six tonne of fish a year which are sold mainly within South Australia – quite a large volume of that is within the Riverland area.
“The Loxton Hotel has my Murray Cod as its signature dish,” Brenton says.
The Murray Cod is also popular in a number of restaurants in Adelaide and local caterers but it’s reputation has grown by word of mouth rather than an extensive marketing campaign.
Chef Jimmy at Parker’s fish farm catching his own Murray Cod to serve fresh on the menu at Ruston’s Roses, Cafe & Function Centre
“Most of the markets have come to me,” Brenton says.
“It’s starting to get a little bit out of control.”
In recent years, Brenton has trialled aquaponics, using the reticulated water from the fish tanks to produce a range of vegetables and is looking to further develop and grow this side of the business.
“I sold quite a bit of basil to Ruston’s Roses this year,” he says.
“They’re always after lovely, fresh, organic vegetables.
When the weather warms up again, he’s likely to start producing basil, bok choy, chillis, spring onions and chives.
“In the spring time I’m going to get right into it,” Brenton says.
“I’m hoping to supply about 200 bunches a week – just to the local restaurants.”
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