• Crisp Fried Barramundi with Three Flavour Sauce

    Method:
    Finely chop the chillies and dice the garlic and coriander. Place the herbs into a food processer with a pinch of salt and blend them until paste forms. Move the mixture into a saucepan; add a teaspoon of cooking oil and place on medium heat for 10 minutes. In a separate saucepan, combine the fish […]

  • Whole Barramundi with Thyme & Lemon Crumb

    Method:
    Preheat oven to 200°C (180°C for fan forced oven). Lightly score the fish skin, on both sides, not cutting in too deeply. Place fish on a baking tray lined with baking paper. Rub salt, pepper and 1 tablespoon of olive oil over both sides of fish. Then rub half a garlic clove over both sides […]

  • Crispy-Skinned Barramundi With Garlic And Herb Oil

    Method:
    Preheat oven to 220C/200C fan-forced. Place vegetables a large baking tray lined with baking paper. Add a drizzle of oil and season with salt and pepper. Toss to coat. Bake for 12 minutes. Meanwhile, heat a large non-stick frying pan over high heat. Add fish, skin-side down. Cook for 2 minutes or until skin is […]

  • Baked Barramundi With Ginger & Soy Dressing

    Method:
    Preheat oven to 200°C. Finely slice spring onions and soak in iced water for 20 minutes, then drain. They will curl and make a pretty cool garnish. Slice the barramundi in three places on each side, and place into a roasting pan. Sprinkle with sesame seeds and salt, and roast for 25 minutes.

    While the fish […]

  • Crispy Pancetta Wrapped Barramundi

    Method:
    Grate rind and juice 1 lemon. Cut remaining lemon into wedges and set aside. Combine grated lemon rind, butter, capers and chives together in a bowl. Season fish fillets with salt and pepper. Spread chive butter over both sides fish. Wrap 1 piece pancetta around centre of each piece of fish. Heat a large, heavy-based, […]

  • Proudly Australian

    Infinity Blue Barramundi is a brand of MainStream Aquaculture, whose head office is based in Wyndham, Victoria.

    MainStream Aquaculture have always been Australian owned since their inception in 2001.

    We are proud supporters of our local communities and employ close to 50 passionate, fish-loving folk.

    Its these fantastic staff who enable Infinity Blue Barramundi to be produced at […]

  • Easy to cook and hard to get wrong

    If you are not yet a master chef in the kitchen, and tend to burn your salads, do not fear cooking barramundi!

    While fish can sometimes be tricky to get right, the barramundi is very forgiving, no matter what cooking method you are using.

    Its skin naturally holds in moisture, reducing the chance of overcooking and drying […]

  • Superb tasting; a firm white succulent flesh with mild flavour

    Barramundi is rapidly becoming one of the world’s most sought after fish for its versatility in cooking methods, but also due to it’s outstanding flavour profile that keeps people coming back for more.

    Barramundi has a firm, white, succulent flesh with a mild flavour. These thick fillets, or whole fish can be cooked with the skin […]

  • Versatility; suits many cooking styles and recipes

    Infinity Blue Barramundi is a highly versatile fish.

    It can be steamed, baked, barbequed, casseroled, shallow fried, deep fried, oven fried, marinated, poached, steamed, soused, and even smoked!

    Due to its pure, clean and mild flavour, it is able to take on flavours, without being overpowering and is therefore suited to a large variety of cooking methods […]