Chefs & Buyers
Exceptional meals start
with great ingredients
Express your creativity without compromise—Australis Barramundi can help you execute your vision flawlessly.
Australis makes it easier than ever to bring high-quality fish at
an affordable price to customers around the world all year long.
SIZES: 7/9, 12/16, 16/24 oz
SIZES: 3/5, 5/7, 7/9, 9/12 oz
SIZES: 6 oz
SIZES: Sizes: 4, 5 oz
SIZES: 6 oz
SIZES: 1-1.5 oz pieces, 15lb packs
We’re committed to providing smart solutions that help solve today's biggest
seafood challenges. See how our many restaurant partners benefit with barramundi.
In 2010, Northstar Cafe brought Australis Barramundi into their restaurant thanks to its health benefits and dependable supply. Today, it remains Northstar’s exclusive fish offering and is a top performer.
With four locations across Ohio, Northstar Café is known for serving local, high quality cuisine to a legion of loyal fans they treat like family. From the supplies they purchase to the build-out of the restaurants, to the organic cotton tees the staff wear, Northstar Café is committed to its mission of making business decisions that respect both the environment and the community. They opened shop in 2004, but didn’t bring fish onto the menu until 2010 when Managing Partner Darren Malhame discovered Australis Barramundi.
Northstar Café’s versatile menu and affluent customer base has helped it remain a competitive independent restaurant in a sea of larger national chain restaurants. Customers are willing to pay a little more for better food that aligns with the farm-to-counter mission, and the grilled fish sandwich featuring Australis barramundi been immensely popular. Simply dressed with lettuce, tomato, red onion and fresh herb aioli, it remains a top seller and is the only fish dish on the menu.
"Australis Barramundi is our exclusive fish offering at Northstar Café because it best meets our requirements for healthfulness, responsible production, consistency, dependable stock, and most importantly, deliciousness. Australis shares our passion for operational excellence and sincere commitment to making responsible environmental decisions. Australis is an important player in the future of great fish. I enthusiastically recommend them." - Darren Malhame, Managing Partner, Northstar Café
– Darren Malhame, Managing Partner, Northstar Café
In search of a mild white fish that could work well in a variety of dishes, Lazy Dog brought Australis Barramundi to the menu. It’s now a “cult favorite” that’s ordered time and time again by repeat customers.
With 19 locations mostly in the California area, Lazy Dog is a family-friendly establishment featuring a welcoming atmosphere modeled after a classic ski lodge. After spending some time in South America, VP of Food & Beverage Gabriel Caliendo was inspired to bring more fish onto the Lazy Dog menu, particularly for the rollout of the Nutritious and Delicious menu section. He wanted a mild white fish that could be used as the canvas for a variety of flavors. Barramundi it the profile and it had a novel flair. To help encourage new customers to try it out, Lazy Dog playfully called its first dish, “Barra-what?”
Not only has customer feedback been positive, Lazy Dog chefs can’t say enough about its easy preparation and forgiving nature, it does wonders in a high volume restaurant. Its fat content makes it hard it to overcook, making it a “bullet proof” option for Lazy Dog kitchen.
“...at many locations it’s one of those cult favorites. People who enjoy it get it almost every time they come in. That’s something we always look for in terms of viability of a fish and continuing to carry it." - Gabriel Caliendo, VP of Food & Beverage, Lazy Dog Restaurants
– Gabriel Caliendo, VP of Food & Beverage, Lazy Dog Restaurants
Coco’s introduced Australis Barramundi to its menu as a light and low-fat protein option. It quickly sold double its projections and wowed cooks thanks to its easy, quick preparation.
Coco’s Bakery (Catalina Restaurant Group) operates 110 fast casual restaurants in the Western United States, including locations in California, Nevada, and Arizona. As part of a healthier options initiative, the restaurant had looked to expand its seafood offering beyond the usual cod and salmon at a comparable cost. Barramundi caught the company’s eye after being heralded as a “superfood” by Dr. Oz.
Australis Barramundi was initially brought on as a seasonal item, and it performed twice as well as other seasonal promotions. It’s now being served on the core menu in approximately 100 Coco’s Bakery restaurants. The versatility of the fish allowed Coco’s to use it in multiple ways. The Baja Barramundi dish with a cajun flair is served with corn tortillas and taco fixings for a tasty DIY taco dish. Another dish features lemon pepper barramundi with grilled asparagus and quinoa salad as a Fit and Lively menu option under 600 calories—delivering on the restaurant's goal to provide healthier options.
– Nick Saba, Vice President, Coco’s Bakery
Concerned about the future of wild-caught fish, Abuelo’s brought Australis Barramundi to the menu as a reliable, sustainable alternative. Before long, the restaurant was selling 3x more barramundi than salmon dishes thanks to its price and mild flavor.
Amarillo, TX-based Abuelo’s operates 38 restaurants in over 13 states, serving classic and contemporary Mexican favorites in a setting emulating an open-air Mexican courtyard. Abuelos had served mahi mahi on their menu for years, but Larry Pierson, Head of Purchasing, knew it wasn’t a sustainable option. “Mahi mahi is strictly a wild-caught fish. Catch was very low, and I was very concerned about availability.” After attending the Boston Seafood Show seeking potential replacements, he tasted barramundi, and the rest was history!
When Australis barramundi made it to the menu at Abuelo’s it was perfect timing, as the fish was getting publicity in the news for its health and environmental benefits. Larry Pierson says the product was overwhelmingly accepted by customers. Having tracked its progress over the years, the restaurant sells 3x more barramundi than salmon dishes.
– Larry Pierson, Head of Purchasing, Abuelo’s: The Flavor of Mexico
The family-owned and operated Johnny’s Tavern opened in 2012 to fill a gap in the local dining scene by offering an upscale experience focused on scratch cooking using local ingredients. Australis Barramundi was the first frozen item to be included on the restaurant’s classic menu—and it has exceeded all expectations.
With the vibe of a neighborhood eatery, Chef Bryan Graham is passionate about serving authentic, fresh food: pasta made from scratch and hand-cut steaks. “Folks like to recommend us because they know people who come here for the first time will find something they like,” says owner Matt Yee. To appeal to the diverse Amherst student population, the Johnny’s Tavern team was challenged to design concepts that were both versatile and original.
Yee learned of Australis Barramundi several years ago and was attracted to its commitment to sustainability. “We wanted to keep our sourcing local and focus on sustainable items,” says Yee. “We were hesitant to bring in a frozen product, but the swing of the industry seems to be going in that direction. We started playing around with Australis Barramundi and it’s great stuff.”
Australis Barramundi was added to the menu in January 2017 and its addition was a triple win for Johnny’s Tavern: The team saved on labor (the fish replaced another barramundi product that required filleting in-house), it had better flavor and the size was consistent. Served over shrimp fried rice and a Cantonese-style sauce that Matt’s mother made for him when he was growing up, Graham played up the aromatics of the dish. The dish has been quite successful, even among the restaurant’s more culinary cautious clientele.
Although barramundi is considered an exotic fish, Yee and Graham find that customers see it as familiar and approachable, and are willing to give it a try. The restaurant’s wait staff likes the product as it gives them a good story to tell: what Australis Barramundi is, where it’s from and the company behind it. Both the staff and customers love the fact that the Australis’s CEO is a graduate of Hampshire College (one of the area’s six universities).
– Bryan Graham, Executive Chef, Johnny's Tavern
Interested in featuring barramundi on your menu? Let’s talk.Get in Touch
We offer an array of simple, ready-to-cook barramundi products and formats that makes eating fish feel effortless.
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