The FRDC article is interesting. I remember visiting Pt Lincoln in 2003. They were selling farmed kingfish in a fish & chip shop for $4 a piece, cheapest of all the fish available and you got a massive portion. From memory there was a kingfish glut and nobody knew quite what to do with it all. Amazing how things have moved on since then as markets have developed for it. I think last time I looked in a fish shop they had sashimi cuts priced at high $30s/kg. Lets hope it features in another season or two of Masterchef.
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