Topic “Farmed”
Barramundi
Did You Know:
Australis Barramundi is sustainably raised by Massachusetts- based Australis Aquaculture in one of the world’s largest
and most environmentally friendly indoor aquaculture systems, and is ranked a “best choice” by all major seafood guides. Australis also sustainably raises barramundi in the pristine waters of central Vietnam. The company never uses hormones or antibiotics, and all product is independently tested to ensure that it is free of mercury, PCBs and other contaminants. Virtually all Barramundi are born male, then turn into females when they are 3-4 years old. Their age is determined by counting growth rings on their scales (much like counting growth rings on a tree).
Common Names:
Barramundi, Australian Sea Bass, Giant Perch
Scientific Name:
Lates calcarifer
Seasonal Availability:
Year-Round
Global Supply:
Locations:
Australia, Southeast Asia (Malaysia, Indonesia, Thailand, Brunei Darussalam, Singapore), Taiwan, US, Vietnam
Nutritional Facts:
Cooking Tips:
Australis Barramundi is sustainably raised by Massachusetts-based Australis Aquaculture in one of the world’s largest and most environmentally friendly indoor aquaculture systems, and is ranked a “best choice” by all major seafood guides. Australis also sustainably raises barramundi in the pristine waters of central Vietnam. The company never uses hormones or antibiotics, and all product is independently tested to ensure that it is free of mercury, PCBs and other contaminants. Virtually all Barramundi are born male, then turn into females when they are 3-4 years old. Their age is determined by counting growth rings on their scales (much like counting growth rings on a tree).
Cooking Methods:
- Bake
- Broil
- Fry
- Grill
- Poach
- Raw
- Saute
- Smoke
- Steam
Trout
Did You Know:
The rainbow trout is a member of the salmon family. Idaho accounts for 70 percent of the rainbow trout raised in the United States. While trout fishing is a favorite activity of anglers, all rainbow trout sold domestically are farmed, either in concrete raceways or earthen ponds. Farm-raised fish reach their market size (8 to 10 ounces) in 8 to 12 months.
Common Names:
Rainbow Trout
Scientific Name:
Oncorhynchus Mykiss
Seasonal Availability:
Year-Round
Global Supply:
Locations:
Argentina, Canada, Chile, Europe, Japan, South Africa, United States
Nutritional Facts:
Cooking Tips:
Talk about convenient: most rainbow trout are just the right size for individual servings. Trout can be cooked with minimal preparation, and is often served with the head on. Its taste is very delicate, and should not be overpowered with strong sauces or heavy seasoning. A little butter, lemon and parsley will bring out the delicate flavor of this fish.
Cooking Methods:
- Bake
- Boil
- Broil
- Fry
- Grill
- Poach
- Raw
- Saute
- Smoke
- Steam
Tilapia
Did You Know:
Tracing its roots to the Nile River, "Tilapia" is actually a group of species within the tilapiine cichlid genus. Tilapia has been farm raised for decades and is cultivated in warm waters across the globe. Sometimes called "St. Peter's Fish", the tilapia is, according to legend, the one fish that Jesus of Nazareth used to feed the masses. Whole tilapia normally range from one to two pounds in size.
Common Names:
St. Peter’s Fish, Sunfish
Scientific Name:
Tilapia Spp.
Seasonal Availability:
Year-Round
Global Supply:
Locations:
Africa, China, Colombia, Costa Rica, Ecuador, Honduras, Indonesia, Jamaica, Thailand
Nutritional Facts:
Cooking Tips:
Tilapia is a highly versatile fish with a very delicate flavor. This freshwater fish is frequently served baked, fried or grilled. Whatever cooking method you choose, stick with a subtle sauce to help avoid overpowering the fish’s subtle taste. The tilapia's attractive skin–gold, red, or black and white–should be featured but not eaten, as it can have a bitter taste.
Cooking Methods:
- Bake
- Boil
- Broil
- Fry
- Grill
- Poach
- Raw
- Saute
- Smoke
- Steam
Catfish
Did You Know:
Catfish farming started in Arkansas in 1960 and expanded exponentially as soybean and rice farmers built ponds and processing facilities. Most catfish farms today are located in the Mississippi Delta. A typical pond covers 16 acres and produces 4,000 to 7,000 pounds of catfish per acre. As a rule, U.S. farm-raised catfish are antibiotic and hormone free, are recommended by the National Audubon Society as a safe environmental choice, and are listed as a best choice by the Monterey Bay Aquarium.
Common Names:
Channel Catfish, Channel Cat, Farm-Raised Catfish
Scientific Name:
Ictalurus Punctatus
Seasonal Availability:
Year-Round
Global Supply:
Locations:
United States
Nutritional Facts:
Cooking Tips:
Possessing a fairly mild flavor and an unusual texture, catfish is as versatile as chicken; you can dress it up with a complex sauce, or dress it down for an outdoor barbecue. A mainstay of Cajun, Creole and Southern cooking, channel catfish can handle a variety of sauces or seasonings, from mild to strong.
Cooking Methods:
- Bake
- Boil
- Broil
- Fry
- Grill
- Poach
- Raw
- Saute
- Smoke
- Steam
Chinook Salmon
Did You Know:
Chinooks, also called “kings,” are the largest and most prized species of Pacific salmon. They are the most expensive of all salmon species and are often found in upscale restaurants and better supermarkets. Most Pacific salmon spend one to three years at sea; kings can stay out as long as five years before returning to where they spawn. Chinooks are harvested primarily by trawlers, but are also fished by seiners and gillnetters. They can reach upwards of 50 pounds, but the bulk of the commercial catch ranges between 11 and 18 pounds.
Common Names:
Chinook, King, Spring
Scientific Name:
Oncorhynchus Tshawytscha
Seasonal Availability:
Farmed: Year-Round; Wild: May-September
Global Supply:
Locations:
Canada, Chile, New Zealand, Russia, United States
Nutritional Facts:
Cooking Tips:
For the purist, the less you do to the rich and flavorful king salmon, the better. However, this fish can also stand up to hearty seasonings and flavorful sauces. For a simple yet bold treat, try broiling or grilling a piece of king salmon with pesto sauce.
Cooking Methods:
- Bake
- Broil
- Fry
- Grill
- Poach
- Saute
- Smoke
- Steam
- Boil
Hawaiian Kampachi
Did You Know:
Hawaiian Kampachi is a Hawaiian yellowtail. It is grown in the open-ocean off the Kona Coast of the Big Island of Hawaii – hatched, reared and harvested using state-of-the-art aquaculture technology, without depleting wild fisheries or harming the ocean environment. It is pure with no detectable mercury, genetic engineering, hormones or prophylactic antibiotics. It has a 30 percent fat content, which translates to fish that is packed with flavor, moistness and high levels of omega-3 fatty acids.
Common Names:
Hawaiian Kampachi, Almaco Jack, Songoro Amberjack, Medregal
Scientific Name:
Seriola Rivoliana
Seasonal Availability:
Consistent Year-Round Supply
Global Supply:
Locations:
United States (Hawaii)
Nutritional Facts:
Cooking Tips:
With its rich, buttery flavor with notes for hazelnuts, and a firm, clean and crisp texture, Hawaiian Kampachi is delicious raw as sushi, sashimi or carpaccio. Cooked Hawaiian Kampachi offers thick, juicy fillets that stand up well to zesty sauces.
Cooking Methods:
- Bake
- Boil
- Broil
- Fry
- Grill
- Poach
- Raw
- Saute
- Smoke
- Steam
