If you’ve had an outstanding piece of fish at a top restaurant, it’s likely that this third-generation fisher from Northern Queensland was the man behind it.

Australia’s foremost fish whisperer, Josh Niland, is a long-term buyer of Chris Bolton’s. “The sheer reverence Chris has for each and every catch is unparalleled,” says the chef and delicious. Harvey Norman Produce Awards National Judge. “His wild-caught barramundi isn’t just exceptional seafood; it’s a masterclass in sustainable, ethical craftsmanship.”

Niland and his fellow National Judges this year unanimously named Bolton as the winner of the Changemaker Award, which has been created to recognise producers who are actively reshaping the narrative around sustainable food production.

Credit: Damian Bennett

The winner of multiple Produce Awards – including Producer of the Year in 2024 – Bolton’s dedication to sustainable fishing practices and quality over quantity has seen him earn a reputation as one of the very best in the business. But while accolades and acclaim are certainly a perk of the job, for this humble fisher, the most important thing of all is the preservation of the marine environment – in particular, the Great Barrier Reef Marine Park, within which he plies his trade.

Credit: Mark Roper

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Recognised as a Reef Guardian Fisher, Bolton is committed to maintaining a healthy and sustainable Barrier Reef, and ensures that every aspect of his business has sustainability and reef preservation at the forefront. All fish are line caught, including wild barramundi – Bolton is currently believed to be the only fisher in the country who supplies line-caught wild barramundi.

By catching fish one by one with a hand line, Bolton eliminates bycatch and ensures the fragile reef habitat remains completely untouched. It’s a painstaking, labour-intensive process, with much lower yields than commercial netting. Yet for Bolton, there’s simply no alternative: it’s the only way to deliver absolute perfection on the plate while fiercely protecting the ocean that provides it.

Credit: Lucas Jarvis, Eventive Photography

Bolton is also famous for using the Japanese ike jime method – humanely dispatching and bleeding each fish immediately upon catch, before chilling it in an ice slurry. This prevents stress chemicals from ruining the meat, preserves its pristine texture and locks in the flavour.

Along with scrupulous attention to details pertaining to the handling and transport of each fish he catches – including transporting fish, wrapped in compostable wrap, in biodegradable boxes made from recycled cardboard – all of this goes a long way towards explaining why so many top chefs are angling for a Chris Bolton fish on their menus.

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