Salt Water
Free of mercury, but full of heart & brain healthy Omega-3s.
Clean, Moist, Flaky, Paper White
Quick Facts
Commonly Known As:
Asian Sea Bass
-
Species Name
Barramundi
-
Latin Name
Lates calcarifer
-
Origin
Pacific, New Zealand & Pacific Rim
-
Harvest Method
Hook & Line
-
Range & Habitat
New Zealand & Australia
-
Producer
PT Fega
Range & Habitat
PT Fega
Fega Barramundi is raised in open sea water throughout its life, a pristine, healthy ocean environment with free flowing currents. Fega Barramundi has a sweet Sea Bass flavor profile and a firm texture, medium flake, year round availability and a portion cost to satisfy most food cost targets. It was difficult to make a fair margin on Halibut this year and I do not see any relief in sight. In my opinion, I feel the fish has out priced itself for what it is worth and know there are many other options available with similar or better characteristics.
You Might Also Like These
Silky, Moist, Umami, Sweet
King Salmon is one of the most Marketed Species of fish in the world. Wild and typically labeled "sustainable", the King Salmon has a place on anyone's menu. A chef's application to this fatty, silky, rich flesh is only limited by the creativity demanded by their patrons. King Salmon, whether Ivory or Red, have some of the most celebrated health benefits in the nation. Omega 3 Fatty Acids are the utmost identified nutrient in seafood. Grab A "Big Boy" for your specials board direct overnight. Grill, Saute, Sashimi, Sous Vide, Smoke.
Light, Mild, Flakey, Fluffy
Red Porgy have the same great qualities as Tai Snapper, Red Snapper, and Dorade Royale. They are an undersung species that typically only get recognition from the Pacific variety. The Japanese have held the Porgy in high reguards for centuries. This is one of the most celebrated species in the Pacific, and the Atlantic holds an abundance. We bring them in directly from hook and line day boats and are available next day to your restaurant. Red Porgy have a wealth of culinary possibilities. Menu and prepare Red Porgy as you would any Sea Bream or Snapper.
Saute, Poach, Broil, Ceviche.
Clean, Firm, Moderate
From whole fish, to wagon wheels, to steak ready loins, this cylindrical body has a great yield. Cutting waste, cutting butcher time, cutting cost. With the firm texture of the flesh, and abundant flavor, Broadbill Swordfish is phenomenal for grilling, light smoking, and broiling. It also caramelizes nicely in a searing application. It holds up fearlessly against powerful “sets” and spices.