Meaning “large-scale river fish,” barramundi is a highly-prized sporting fish in Australia. Josh Goldman, a pioneer in sustainable aquaculture, knew American consumers would also embrace this fish that’s always been popular in Asia, the Middle East and Down Under. Farmed in freshwater tanks, barramundi is largely fed a vegetarian diet of plankton which nearly eliminates any trace of mercury. Australis, an award-winning company, never uses hormones or antibiotics, and their farming methods are recognized as a best choice for the practices employed to farm in an environmentally-friendly way with little human impact.
Last year, Dr. Mehmut Oz named barramundi as one of his “5 Superfoods To Eat Now” thanks to its high levels of heart- and brain-healthy omega-3 fatty acids. The levels are nearly as high as wild coho salmon, a seasonally-available fish found in stores each summer. It’s the only mild-flavored white fish that possesses these qualities available year round. A lean protein that’s low in fat and sodium, barramundi is light and mild with a flaky texture. There’s no need to remove the skin, and it can be baked, sautéed, steamed, broiled or grilled. Sold frozen in the Seafood Department, look for Australis brand barramundi for dinner tonight.
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