Widely prized for its sweet, mild taste and delicate texture, barramundi has been favorably compared to striped bass, red snapper, grouper, (all currently overfished in Caribbean coastal waters) and other premium white fish.
The species is ideal for farming because they thrive in aquaculture settings, they grow quickly, are extremely hardy and therefore no hormones and antibiotics are necessary. Barramundi are a carnivorous species but advancements in feed formulations are being developed to lower the feed conversion ratio so that the need for fish meal and oil is minimal.
Being farmed in tanks ensures that our barramundi will be mercury and toxin free. Barramundi also produce high levels of Omega 3 fatty acids--higher than swordfish, tilapia, shrimp and cod. Omega 3s are essential for optimal brain and heart health. A relative newcomer to the U.S. seafood market, barramundi is finding a place both at high-end restaurants and high-scale retailers.