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Species Name
Barramundi
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Latin Name
Lates calcarifer
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Origin
Pacific, New Zealand & Pacific Rim
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Harvest Method
Hook & Line
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Range & Habitat
New Zealand & Australia
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Producer
PT Fega
Range & Habitat
Strong, More Mild in Italy
Anchovies are a family (Engraulidae) of small, common salt-water forage fish. Anchovies are native to the Mediterranean and thus very popular in the local cuisine. When preserved by being gutted and salted in brine, matured, and then packed in oil or salt, they acquire a characteristic strong flavor. The miniscule scales are virtually non-existent and the skin is perfectly edible.
Rich, Succulent, Moist, Flaky
Warehou are a familial linked to Trevally and Jacks. They have a flavor that is lighter than their cousins. Warehou resemble Bluenose in texture and moisture with a more complex flavor. Cooking methods are as vast as the culinary imagination. Light yet complex flavors invite a multitude of components in preparation. This is a limitless species that wow guests. Strong populations abound in New Zealand.
Rich, Buttery, Flakey, Mild
As fatty as a large King Salmon. Tasmanian Ocean trout off all of the health benefits with a mild clean flavor. A year round solution to menuing one of the world's most popular foods.