FARM-TO-KITCHEN

Tiberias Harvest strives to produce good quality food fish without the use of antibiotics or chemicals.

The fast-flowing waters at our farm location also supports the growth of healthy, clean-tasting fish.

However, the quality of the fish we eat depends on more than how it is bred and grown.

WHAT AFFECTS FRESHNESS 

Fish that is sold, whether farmed or wild-caught, goes through various processes on the way to the chef’s kitchen.

Freshness, taste and texture depend on how the fish has been handled, transported and stored from harvest to sale.

Losses in freshness and quality can occur at any stage.

Farmers, fishing vessels, fish processors, transporters, warehouses, wholesalers and retailers all have a hand in it.

In general, good quality fish has these characteristics:
– fresh smell of the sea or seaweed (no ‘fishy’ smell)
– sweet taste with no ‘off’ flavour
– firm texture that is not mushy or mealy.

MORE TO FRESH THAN ‘LIVE’

The perception is that nothing beats ‘live’ fish that is killed and eaten soon after.

True, but experts know that how the fish is caught and killed also matters.

Struggling in the net, fighting on the line, and suffocating in air can lead to poorer quality meat.

Fish meat has a delicate muscle structure.  This breaks down easily when the fish is stressed or traumatised before or during slaughter.

Essentially, lactic acid is produced, which leads ultimately to degradation in the fish texture.

FARM-FRESH WITH A DIFFERENCE

For Tiberias Harvest, the term “farm-fresh” does not simply mean fresh from the farm.

Ensuring that fish maintains its freshness and quality from farm to kitchen is for us both a science and an art.

Pre-harvest preparations, harvesting method, post-harvest processes and delivery/packing temperatures and conditions – these all have a part to play.

At Tiberias Harvest, we take charge of all these processes ourselves.  We also harvest in small lots – only what the customer orders.

This allows us to give personalised attention to our promise of quality for every order.

The test is whether the customer can taste the difference.

Another good test is whether the fish preserves its taste and texture well in the chiller, or when stored frozen for an extended period.

Through research and adaptation, we take care and pride in our practices to meet our customers’ high expectations.