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
Paper White, Sweet, Flakey, Mild
Golden Tilefish grow quite large, with market sizes ranging from 10-20 lbs. They produce a beautiful "Baseball" cut with a gorgeous yellow dotted edible skin. Golden Tilefish feed almost exclusively on Crab, Shrimp, Clams, and other shellfish. This translates to a very sweet and moist flesh that cooks to a paper white. The cooked flesh flakes to a large, almost crab like, piece. Perfect for almost any cooked preparation. Saute, Broil, Grill, Pan Roast.
Flakey, Moist, Rich, Flavorful
Wild Striped Bass is an American Sustainability Success Story. Once so abundant that they were caught just to fertilize fields, the Fish were harvested at an alarming rate as the American population rose. Today, Fishing regulation and restriction have brought the biomass back to its former glory.
Complex, Sweet, Creamy, Earthy
Natural Mussel spat is collected from mid to late summer on the long-lines and brought back to American Mussel. At American Mussel the spat is graded and mesh socks are loaded and returned to the farm in September and October for the growing process. By mid-spring, some of the crop is ready for the market and harvesting begins. Due to the growing process and the unlimited food supply, the shells are as pristine as possible, and the meat is the largest we have seen. The flavor is wonderfully sweet with a slight hint of that wonderful Narragansett Bay salinity. The clean blue shells have waves of gold radiating through.