The Department of Primary Industries and Fisheries is researching how to capture the "rich ocean flavour'' of wild seafood.
QLD Minister for Primary Industries and Fisheries Tim Mulherin said DPI&F scientists had joined forces with the Queensland aquaculture industry to research make Queensland's world-class seafood industry even better.
"The scientists hope to capture the ocean flavour of wild seafood and use it in iconic farmed varieties such as barramundi and prawns,'' Mr Mulherin said.
"The research was firstly about investigating to see if taste was the highest priority in consumer's seafood preference and then whether they could work to improve that.
"Preliminary taste tests using four different prawn samples were evaluated on general acceptability, flavour, texture and colour with results clearly indicating flavour as the primary driver for preference.
"It was then on to researching how to make that flavour even better.''
Scientist Heather Smyth said the research on barramundi revealed a natural flavour compound found in various marine organisms, such as seaweed, that could be used to improve the flavour of certain seafood species."
"We decided to test our research by adding shrimp enriched with the natural flavour compound to the diet of farmed barramundi and testing its success with a consumer aroma test," Dr Smyth said.
"It was a successful campaign with consumers providing positive feedback on the smell of the cooked fish.
"From this research, scientists are now working on developing formulations of the natural flavour compound for farmers to use during the grow-out phase of their stock at minimal cost to the producer.''
Research is on-going and will continue to explore consumer willingness to pay for the superior product with all efforts targeted at helping Queensland seafood farmers deliver premium products.
The research is aimed at further boosting Queensland's aquaculture industry which is worth $75 million per year.