Turners Falls, MA — Barramundi, also known as “the sustainable sea bass,” has been named a top trend in two forecasting surveys. At the same time, Australis Aquaculture—barramundi’s preeminent producer, marketing it under “The Better Fish” banner—announced that its 2011 sales grew by more than 50% over 2010. Food and nutrition forecasters at Publicis Consultants USA declared barramundi a Top Food & Nutrition Trend for 2012. Barramundi’s “delicate flaky flesh is extremely low in toxin levels, but full of heart and brain-healthy omega-3s,” says the report. “Expect it on menus and in packaged foods.”
At the same time, barramundi was included as one of the Top 5 Main Dishes in The National Restaurant Association’s Chef Survey: What’s Hot in 2012.
Why is barramundi, which Dr. Oz recommends as a “Top 5 Superfood,” receiving so much notice this year? According to Publicis Consultants USA, a few factors are driving the trend:
• U.S. Dietary Guidelines released in 2011 now recommend eating 8 – 12 ounces of fish per week, especially those high in omega-3s;
• World wild fish stocks are being fished to capacity, so responsible aquaculture methods are in demand, especially for inexpensive fish;
• Consumers may be seeking a new fish to try; and
• Consumers are seeking budget-friendly foods. While salmon is popular, it is costprohibitive for many customers.
These trends are taking hold just as we’re all learning that even though we may associate “fresh” with “local,” that buying frozen seafood is almost always the greener choice. Unless your fresh fish is landed from a local fishing port, chances are it arrived by airplane—as more than 80 percent of seafood is imported to the U.S. The impact of flying fresh fish from Alaska, British Columbia, Norway, or Chile adds an enormous climate burden, one that overtakes the potential benefits of organic farming or sustainable fishing, reported Ecotrust, a Portland, OR nonprofit. Container ships are the most environmentally friendly transportation, they found.
And as for taste and nutrition of frozen: Imported “fresh” fish is often 7 to 10 days old when you buy it. In contrast, frozen barramundi from The Better Fish—brought by container ship from central Vietnam to the U.S.—is flash frozen within hours of harvest, keeping its taste and nutritional value as fresh as when first harvested.
Consumers will have even more options for sustainable seafood, starting this month. New steamable entrees from The Better Fish now include:
• Seafood Risotto
• Seafood Penne with Lobster Cream Sauce
• Mediterranean-style Seafood with Couscous; and
• Rosemary Parmesan Barramundi with Quinoa, Corn and Herbs.
The steam packs cook in less than 10 minutes and are sealed in a patented, unbleached paper pouch which retains moisture while ensuring uniform cooking. The entrées are prepared in small batches by skilled chefs and artfully assembled for perfect presentation.
“We looked far and wide to find a fish species to raise that would be healthy, delicious, versatile and more sustainable to farm,” said Josh Goldman, CEO of Australis. “Bringing our new barramundi entrees to the marketplace means that more families will be able to benefit from their ease, convenience and gourmet taste.”
About Australis
Australis Aquaculture is an award-winning provider of healthy, sustainable seafood, marketed under the banner of The Better Fish®, Better Tasting, Better For You, Better For Our Planet. The company spearheaded the introduction of barramundi as a growing culinary trend in North America, and offers a full line of fresh and frozen barramundi to the retail and foodservice markets. Australis’ sustainable practices have been recognized by all of the major NGOs and earned the company the coveted “Seafood Champion Award.”
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Source: Australis
