• Twisted Fisherman Food Truck

    Infinity Blue have teamed up with Twisted Fisherman Food Truck to create delicious ready to eat meals for events across Victoria. This means that you can taste our fresh, locally grown Barramundi without even having to prepare it!

    Twisted Fisherman Food Truck has a strict, local seafood only policy and a dedication to working with top […]

  • Barramundi Burritos with Beetroot Slaw

    Method:
    Place the combined cabbage, carrot, beetroot and ½ cup of the coriander in a medium bowl. Toss to combine. Whisk mayonnaise, sour cream and half the lime juice in a small bowl until combined. Add dressing to the cabbage mixture and toss gently to combine. Toss the fish in taco seasoning to coat. Heat the […]

  • Baked Barramundi with Lemon Myrtle

    Method:
    Preheat oven to 200°C. Cut several deep slits into thickest part of each side of barramundi. This helps fish cook more evenly and allows flavours to penetrate. Rub oil onto the foil. Rub lemon myrtle and sea salt into barramundi. Place barramundi on oiled foil, fold in sides like wrapping a gift. Sear parcel in […]

  • Foil Baked Whole Barramundi

    Method:
    Pre-heat oven at 180°C. Lay out a double layer of foil large enough to wrap around the fish like a parcel. Place the Barramundi on the foil.  Pat the fish dry using paper towel.  Make three diagonal cuts across the fish with a sharp knife. Sprinkle the garlic, ginger and onions over the fish. Rub […]

  • 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. […]