Dec 21 2020
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 […]
Dec 03 2020
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, […]
Dec 01 2020
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.
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
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 […]
Jul 13 2020
If we can take a positive during this whole pandemic, it’s realising that we can get a whole lot more delivered to our door than we first thought.
Obviously it’s convenient, but in some cases, having items delivered straight to your door is helping a business that has had to pivot due to the pandemic.
MainStream Aquaculture is the world’s […]
Jun 22 2020
Food and Beverage covers MainStream Aquaculture and the new avenues to getting our Barramundi to consumers from our new Farm Gate pop up, to our online store. As well as our recent work with some local and interstate charities and our newest research involving our Golden Barramundi.
Jun 02 2020
This smoked Barramundi Pasta al Limone is the perfect entertainment dish! Delicious and simple to prepare!
Using a peeler, peel off two strips of lemon skin and cut very finely into thin strips. Finely grate the remainder of the lemon skin and juice half of the lemon. Set this all to the side.
Break down […]
May 11 2020
Wyndham Star Weekly covers Infinity Blue Barramundi and we discuss our new hampers and Farm gate Pop Up.
Read the full article here:
Star Weekly – Hamper of Great Tastes
May 11 2020
This creamy smoked barramundi pie is the perfect decadent winter warmer! Delicious and simple to prepare, it is the perfect family meal.
Serves 6 as a main
Prep Time: 15 minutes
Cooking Time: 40 minutes
– Preheat the oven to 200 degrees Celsius.
– Bring a medium sized pot to the boil and boil your potatoes […]
Apr 16 2020
Infinity Blue was chosen to help fuel the Tennis players in the Player’s Lounge at this year’s Australian Open.
Along with the implementation of a large tank with three golden Barramundi on display we also discussed the health components of Barramundi with National Performance Dietician for Tennis Australia, Joanna Shinewell who recommended barramundi to players at this year’s Australian Open because of its […]