Cold days just call out for hot cheesey sandwiches. This smoked Barramundi toastie is no exception!
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 […]
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 […]
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).
Light and full of flavour, this Peruvian Barramundi stew by Alejandro Saravia is perfect for a summer evening.
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 […]
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.
For Bonito Dashi:
1. Bring 700 ML of water to a simmer, add 300ml of room temperature water to hot water.
2. Add […]
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, […]
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 […]
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 […]
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 […]
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.