• Barramundi & Red Onion Ceviche

    Method:
    Slice red onion finely and salt generously, leave for 30 minutes, then rinse well.

    Slice fillets of fish into strips and then dice into cubes. Place into a small bowl. Add lemon juice and 1 teaspoon of salt. Stir well. Add pepper, diced coriander, chilli, and sliced red onion. Stir well. Cover with plastic wrap and […]

  • Barramundi Tacos with Avocado Tomato Salad

    Method:
    Preheat your oven to 200C and prepare a baking sheet by lining it with parchment paper and brushing the parchment with a teaspoon or so of olive oil. Combine the taco seasoning and olive oil in a small bowl, mixing until it becomes a paste.

    Place the barramundi fillet on the prepared baking sheet and rub […]

  • BBQ barramundi burger with jalapeno tartare

    Method:
    Mix jalapenos, parsley, capers, mayonnaise and mustard in a bowl and leave in the fridge to chill. Bring barbecue to medium-high heat. Drizzle barramundi and cos hearts with olive oil, scatter with lemon rind and season with salt and pepper to taste.

    Grill barramundi, turning once, until browned and cooked through, approx. 3-4 minutes each side, […]

  • Women in Aquaculture

    Alpa is a legend of MainStream Aquaculture and vital to our hatchery.

    A fantastic site that features key female representatives in the global Aquaculture industry and their contributions can be found here at www.thefishsite.com.  

    On the local front, Women in Seafood Australasia (WISA) recognise, support, encourage and enhance women in the seafood sector.

    Involving more women in the seafood […]

  • The future of seafood – truly sustainable production

    By the year 2100, it is estimated that there will be 11 billion people on earth. Currently, we are at 7.2 billion, and there are already nearly 1 billion people who are chronically hungry every day.

    Being smart about how we produce our food will be a vital in the years to come.  There are exciting […]

  • Alejandro Saravia (Pastuso)

    Chef spotlight: Alejandro Saravia, Inst: @chefalejandrosaravia
    Director – Executive chef
    Pastuso Restaurant and Farmer’s Daughters 

    We sat down with Alejandro Saravio, the owner of Pastuso, a Peruvian inspired restaurant in Melbourne’s famous AC/DC lane.  Famed for making Peruvian cuisine famous in Melbourne, he has many other projects on the go including CHE, Farmer’s Daughters and young chef mentoring. […]

  • Conway Fish Trading

    Fishmonger spotlight: @conwayfish

    In 1969, Con Goulas started Conway Fish Trading in Footscray, providing fresh seafood to businesses near and far. For almost 50 years, Conway Fish Trading’s customers have always demanded the best quality seafood available.

    Not only does it have to be fresh, it also has to be the highest quality, sustainable, traceable and courses […]

  • Omega-3 Mega Source!

    Its well publicised that omega-3 is essential for brain health, but less well known is that Barramundi provides one of the highest concentrations for white fish and actually has similar levels as salmon.

    Omega-3 can be bought as concentrated fish oil capsules, however a diet that incorporates 2-3 meals of fish containing high levels of this […]

  • Warm Barramundi Salad With Tomatoes, Capers And Olives

    Method:
    Season barramundi with salt for 5 minutes before cooking. Heat a large pan over medium heat. Add 2 tbsp olive oil before adding barramundi skin-side down. Press fillets flat onto pan for about 4 minutes until skin is crisp. Turn and cook for about 1-2 minutes until just cooked through. Remove and place on warm […]

  • Barramundi Sashimi

    Method:
    Marinate barramundi fillet in fish sauce and lemon zest for about 30 minutes. In the meantime, blanch the mint leaves for one minute in boiling water and cool down in ice and water. Leave a few leaves aside for garnish. Strain and squeeze blanched leaves before blending them in a food processor with oil until […]