• GRANT’S SMOKED BARRAMUNDI AND PICKLED FENNEL CROSTINI

    If you are looking for the perfect appetiser for entertaining then you have come to the right place with the smoked barramundi and pickled fennel crostini.

    Serves 8 as an appetiser
    Prep Time: 30 minutes (begin 2 hours ahead)
    Method:
    Make Quick Pickled Fennel: Slice fennel bulb very thinly (a mandolin will yield the best result). Toss with the red onion […]

  • SMOKED BARRAMUNDI THAI SALAD WONTON CUPS

    Packed full of our decadent smoked barramundi, these Thai wonton cups are the perfect addition to any party or gathering.

    Makes 24 canapes
    Prep Time: 30 minutes
    Cooking Time: 15 minutes
    Method:
    Preheat oven to 180°C (160°C fan-forced).

    Generously spray a 24-hole mini muffin tray with canola oil. Press a wonton round into each hole of the tray. Generously spray the inside […]

  • CHEESE PLATTER WITH SMOKED BARRAMUNDI

    Whether it a night in with loved ones, or a gathering with friends and family adding our mouth-watering smoked barramundi to your cheese platter is an absolute must.
    Method:
    Baked Ricotta:
    Preheat oven to 180°C. Combine 1 cup full-fat fresh ricotta, 1 tsp lemon zest, 1 crushed clove garlic
    and ¼ tsp sea salt flakes in a small bowl. […]

  • Infinity Blue Barramundi Competition

    We are excited to announce that we are currently running a competition for customers of Infinity Blue Barramundi.

    Purchase an Infinity Blue Springwater Barramundi from participating stores to go in the draw to win weekly prizes to bathe in water from the same source that our fish are reared in at the Hepburn Bathhouse or Peninsula […]

  • Teriyaki Barramundi Fillets

    Method:
    Combine marinade ingredients in a non-reactive bowl. Add barramundi fillets and submerge completely in teriyaki marinade. Cover and refrigerate for a minimum of 1 hour, ideally overnight.

    Heat a non-stick pan over low-medium heat. Drizzle with olive oil. Remove barramundi from marinade. Place in heated pan and cook for 3 minutes each side. Remove from heat […]

  • Miso-Sesame Marinated Barramundi

    Method:
    Combine marinade ingredients in a non-reactive bowl. Add barramundi fillets and submerge completely in miso-sesame marinade. Cover and refrigerate for a minimum of 1 hour, ideally overnight.

    Heat a non-stick pan over low-medium heat. Drizzle with olive oil. Remove barramundi from marinade and scrape off excess. Place in heated pan and cook for 2 minutes each […]

  • Barramundi Ceviche

    Method:
    Combine dressing ingredients in a non-reactive bowl, combine ceviche ingredients and stir through dressing. Allow to marinate for a minimum of 5 minutes (maximum 3 hours). Drain off excess dressing.

    To serve:
    Top each corn tortilla chip with a tsp of mashed avocado (if using), and a heaped tbsp of ceviche mixture.
    Ingredients:
    200g of skinless Infinity Blue Barramundi […]

  • Middle Eastern Style Barramundi with Couscous

    Method:
    Fill a wok or deep pan with 2 inches water. Bring to a simmer. Fill the cleaned fish cavity with the lemon, coriander, red onion, salt and pepper. Make 3 incisions on each side of the barramundi, slicing through the skin. Spread 2 tbsp harissa paste on each side of the barramundi, evenly coating the […]

  • What Does The BAP Certification Logo Mean?

    Pictured: Thomas Moyle from Mainstream Aquaculture at the Brussels Seafood Expo, where he met with the BAP Certification team.
     

    Sustainability is important for all businesses, both large and small. We at Mainstream Aquaculture are doing our bit by adhering to the world recognised BAP standards.

    To become certified in BAP, or Best Aquaculture Practice, MainStream Aquaculture conducts […]