Pacific Pargo

Rich with Omega-3 oil, Fega Barramundi is the perfect choice for the increasing health savvy foodie’s and restaurant dinners. Raised with no antibiotics or hormones the fish makes a perfect all natural choice to replace halibut. As seen on the Dr. Oz Show, host Dr. Mehmut Oz claims Barramundi is “number 1 out of 5 top super foods to eat in 2010”. America’s favorite doctor tells the viewers its “free of mercury but full of heart and brain healthy Omega-3s. Omega-3s are known to help your body fight cancer along with reducing the risks of heart attacks, strokes and lowering blood pressure. In fact, Barramundi is higher in Omega-3s than Salmon and has half the calories”.

Yellowtail, as it has generally come to be accepted now, refers to a type of sturdy ocean fish in the jack family, or Carangidae. Jacks, including amberjack and pompano, can be strong-tasting, but yellowtail jack tends to be more delicate. In Japanese, its hamachi, a favorite of the sushi bar. Most hamachi or yellowtail is farm-raised in Japan and imported, usually frozen, in fillet form. The Japanese variety called hamachi has light golden flesh and may display a dark streak along the edge of a fillet, a characteristic of the two-toned musculature of fish that cruise the open seas. The area around the pectoral fins is considered the tastiest part and is often set-aside for special customers. Some sushi bars grill the skeleton and the bits of meat left on it and serve it as an appetizer or snack. Because there is a kind of tuna called yellowfin, some chefs seem to think that hamachi or yellowtail is also a tuna.

Very delicate. Can be over cooked without consistent heat and monitoring. The Culinary aspect of Scampi is its own reward when cared for in this manner. The meat of a lobsterette is extremely delicate, and has the complex sweetness found in New Zealand Shellfish. Poach, Saute, Roast, Blanch.