It’s not easy to make a centigrade at home.
It requires lots of chemicals and it requires a lot of patience.
But that’s exactly what a new facility in the small town of Moseley in the Northern Territory is trying to do.
“We can actually make centigrades in a matter of minutes,” says Rob Wilson.
“We’ve been making them for a number of years.”
It all started in 2014 when Wilson found a local company called iQ Food Processing.
“It was quite a challenge to do it in a small way,” he says.
“I wanted to make the simplest of things possible.
It just so happened that the company that makes those little centigraded fish are in the northern Territory, and they are very strict about their product.”
The company was contacted by Wilson’s father, who had a friend who also had a fish factory.
The son, now in his early 30s, got a job at the fish processing plant and, over the next six months, started to do some simple but important things for the fish.
“I got to know the people, and then I started making the fish,” he recalls.
Wilson has now become a full-time employee.
He has been involved in the process since he started.
“If we do it right, the fish will be great,” he explains.
“And it’s a great source of protein, and it’s great for the environment.”
Wilson’s father had told him he would be able to sell the fish to the local grocery store, but it took Wilson more than two years to get his order in before he was able to deliver it to the grocery store.
“They were really pleased that they had that fish,” Wilson says.
“The guys that were at the supermarket were all really happy.”
Wilson says the process of making the centigrading fish is actually quite simple.
The fish can be made from one piece of fish fillet, one inch in diameter, two inches long and two inches wide.
“You can have two or three different types of fish, depending on how big you want the fish.”
The fish is then sliced into slices and the fillets are washed.
Then the fish is dried in a dehydrator.
“It’s a little bit of a process, but the process is pretty straightforward,” he said.
The whole process takes about three hours.
Wilson’s dad is happy with the process.
“As soon as it’s done, you can take it out and put it in your fridge, and just go out and have a few drinks,” he laughs.
Wilson says his father has been a big supporter of the project and hopes to continue making the same fish for the local community.
“There’s a lot more fish out there, so you can just keep trying and make the fish better,” he continues.
“But the biggest thing is, if you want to do this for a long time, I think the fish industry is in good hands.”