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
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Species Name
Barramundi
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Latin Name
Lates calcarifer
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Origin
Pacific, New Zealand & Pacific Rim
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Harvest Method
Hook & Line
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Range & Habitat
New Zealand & Australia
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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.
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Firm, Moderate, Moist
Opah consists of two cuts that separate the body structure. The Back, which is the most valued, and the Belly, which has a versatile usability. The back loin will resemble a slighty curved Cylinder and the Belly has a flat triangle shape. Opah can be treated as Tuna, Swordfish, and Ono. The flesh is firm, but holds moderate moisture. Sear, Grill, Saute, Katsu, Tataki.
Moderate, Lemon Finish
Wild Cobia are typically caught larger than 20 lbs. The Wild Cobia eat eel and swimmer cab. This allows for a sweet and complex flavor that is comparable to nothing else. In the early part of the year Cobia have a intramuscular "fat" content that mirrors your favorite pork. Grill, BBQ, Smoke, Pan Roast, Sous Vide.
Silky, Rich, Moist, Light
The Green Barred Snapper has a beautiful Green, Brown, and Tan color. It has an edible skin that crisps very well. Light flavor, yet a succulence that mirrors Pacific Rock Cod. It cooks to a paper white and is versatile in application. Green Barred Snapper is a great substitute to more expensive white flakey fish. Saute, Pan Roast, Grill, Poach.