Max Gray grows all kinds of so-called fish-powered vegetables in an aquaponic system, in which the fish help to supply the nutrients the veggies need to grow.
He now supplies his local community hotel with fresh leafy produce such as lettuce, kale, herbs, and freshwater fish all year around.
"It is a clean produce and you are growing two crops with one drop of water," Mr Gray said. "It is the way of the future … and there is certainly a saving out there."
Mr Gray had around 2,300 pots in the hot house to grow vegetables in, and currently had 600 Murray cod in the system.
"A plant usually takes six weeks to grow from seedling into a marketable plant, so we turn over quite a few veggies over the year," he said.
Aside from the positives, Mr Gray admitted it was a steep learning curve to run an aquaponic system and came with challenges.
"Bug control and setting up to control bugs naturally rather than using pesticides is a challenge in itself," he said.
"But everything is natural and there are no pesticides or herbicides used in the system."
A further challenge he mentioned was temperatures above 40 degrees Celsius in summer, which did increase water wastage.