A FACTORY that once cooked up favourite Italian foods for the UK is to grab "a pizza" the fish farm action.

During the past 12 months the former pizza factory at Gordleton Industrial Estate near Lymington has been transformed into one of the country's leading aquaculture centres.

From early spring barrumundi, Australia's favourite edible fish, will be heading to the table from Aquabella Group's farm.

Barramundi - or giant perch - can grow up to six feet and weigh in at 130lb, though those being produced at Gordleton will be plate-sized. The fish has a firm, fine, white flesh that diners are willing to pay highly for.

Aquabella has constructed the farm on a 3.5 acre site which houses 48 indoor tanks containing more than three million gallons of water.

A constant temperature and an additive and hormone-free diet ensure the best conditions for the fish.

And because 99.6 per cent of the water is recycled, the farm does not drain local resources.

New Forest Barramundi is one of Europe's largest indoor fish farms and will produce more than 400 tonnes of fish a year. And there is ample room to double the level of production.

Chief executive Les Green said: "Work only commenced on the design and development of the farm in January 2005 and yet we already have 'fish in the water' and are confident that the first commercial harvests will commence by the end of March 2006.

"We'll be offering chefs, restaurants and fishmongers in the New Forest and Hampshire area the opportunity to become the first to offer barramundi as a regular feature on their menus with direct deliveries every day."

Barramundi is a healthy dish being low in fat and high in omega three oils. It can be compared with sea bass or sole and is usually steamed, fried or grilled.

Current stocks of young fish (known as fingerlings) have come from Australasia, but Mr Green has plans to build a hatchery by the end of the year which could double staff levels to 14.