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Jun 09 2021 
Infinity Blue Barramundi proudly supporting the Future Food System
Infinity Blue Barramundi are super excited to provide live sustainable Barramundi for the revolutionary Future Food System greenhouse, a magnificent closed-loop home and urban farm located right in the center of Melbourne’s CBD at Federation Square -
May 13 2021 
Smoke Barramundi toasted sandwich
Cold days just call out for hot cheesey sandwiches. This smoked Barramundi toastie is no exception!
Method:
In a large bowl, combine onions, smoked barramundi, sour cream, cheese, parsley and pepper. Mix well and put aside.
Butter one side of each slice of bread.
To assemble the sandwich, place bread buttered side down and place […] -
Feb 08 2021 
Steamed Whole Barramundi with Shitake mushrooms, spring onions and ginger
Lunar New Year is a great reason to have family and friends bring a plate around to share a sumptuous meal to welcome a prosperous new year. Traditionally, cultures celebrating the Lunar New Year will eat foods that symbolise luck and prosperity in a large pot-luck spread as a sign of abundance. Whole fish, which […]
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Feb 03 2021 
MainStream Aquaculture and Urban Green Farms to deliver unique aquaponics curriculum to Australian school students
The world’s largest Barramundi hatchery, MainStream Aquaculture is partnering with Urban Green Farms – a Melbourne based urban farming solutions firm to deliver unique STEM educational programs to Australian school children. The program uses theoretical and practical lessons to demonstrate the technical aspects of growing food in a water-based ecosystem, in particular Barramundi (Lates calcarifer).
MainStream’s […]
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Jan 10 2021 
ALEJANDRO SARAVIA’S PERUVIAN BARRAMUNDI STEW
Light and full of flavour, this Peruvian Barramundi stew by Alejandro Saravia is perfect for a summer evening.
Method:
1. Place the capsicum directly on the flame of your gas stove and turn the flame to high.
2. Once the side facing the flame is black and blistered, turn the pepper around to face another side to the flame.
3. Continue turning […] -
Jan 10 2021 
ALEJANDRO SARAVIA’S PERUVIAN STYLE NIKEI BARRAMUNDI
This simple Barramundi crudo dish created by Pastuso chef Alejandro Saravia is sure to be a winner at your next dinner party. Quick to prepare, the lightly seasoned starter really shows off the natural flavour of Barramundi.
Method:
For Bonito Dashi:
1. Bring 700 ML of water to a simmer, add 300ml of room temperature water to hot water.
2. Add […] -
Dec 21 2020 
Seafood Industry Demands Extension of Scheme to Restaurants: Origin Labels Canned for Diners
Australia’s seafood industry is urgently calling on the Morrison government to introduce country of origin labelling in restaurants, cafes, pubs and fish and chips shops, saying consumers deserve transparency and local fishers and farmers need a boost after the COVID-19 pandemic.
A debate over whether customers should know what country their seafood is from while dining […]
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Dec 03 2020 
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, […]
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Dec 01 2020 
Dr Paul Harrison discusses the health of our oceans on the Monash Tech School Podcast
Host Loren
Botica of the Monash Tech School podcast interviews Doctor Paul Harrison,
Marine biologist, Chief scientist and co-founder of MainStream Aquaculture,
along with Professor Richard Reina and Sue Graham on the health of our oceans.They cover
the ever changing health of the ocean, how this diagnosis affects our lives and
how technology can help revive these great expanses of […] -
Nov 25 2020 
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 […]
