In the beginning, there were crocs, mozzies, mangroves and a dream. As a privately owned and operated family business, Humpty Doo Barramundi has been producing our premium barramundi since 1993. Now, more than 20 years on, the crocs, mozzies and mangroves are still there, and so are we.
From the humble beginnings of a 300 kg annual harvest, the business has grown to become one of the largest producers of salt water barramundi in Australia. At first it was just Bob Richards, a grand vision, and a caretaker. Ongoing investment in learning, innovation and infrastructure has allowed us to steadily increase production. We value continuous communication with our customers, and our high level of service has enabled us to develop a reputation for reliability and premium-quality fish.
Bob's sons Jim and Dan Richards would help out with farm operations on weekends and during vacations while studying at university. Julii Tyson would help Bob pack the fish before dawn, then start the day in her own full time job. As the farm grew, so did the opportunities to better serve Australian customers. Dan joined Bob and Julii as a full-time employee in 2007, and this family operation continues to grow from strength to strength, through the massive expansion of the farm in 2012, to the completion of a state-of-the-art chill and packing facility in early 2014. This HACCP-accredited facility was custom designed to enable us to provide our customers with the freshest fish, extending shelf life and the opportunities for end users.