-
Break out of your seafood rut with these delicious and nutritious alternatives to the usual fish. Matthew Kadey, M.S., R.D. provides an overview of 4 awesome alternatives to perk up your plate and your running stride. He even gives easy recipe ideas for each seafood recommendation, including Pomemgrante Glazed Barramundi! Yum!read more
-
From Food & Wine Magazine: When asked to single out a favorite Australian ingredient to cook at home, Kidman opts for Barramundi, a flaky white fish native to the waters around Australia, which she loves grilled. Any sea bass will also work with this basil-inflected salsa, made even brighter wtih a squirt of pan-seared lime. View the recipe and article here. read more
-
From New York Times award-winning journalist Paul Greenberg, author of Four Fish: The Future of the Last Wild Food. "Over the years, fish farming has gotten a bad rap and some of it is deserved. But the folks on the cutting edge of taming fish – people like Josh Goldman of Australis Aquaculture who grows barramundi in closed containment facilities – those people have as great, if not a greater concern about sustainability than anyone in the organic food movement."read more
Lance Armstrong Foundation built LIVESTRONG.COM as the definitive daily health, fitness and lifestyle destination. LIVESTRONG.COM aims to help people take action to make the most of their life, their time, their body and their world. Recently LIVESTRONG.COM featured Barramundi as a healthy addition to your diet
"Rich in omega-3 fats,a critical building block for baby’s brain, this fish enjoys a diet mostly from plants, so there’s no worry about mercury or PCB contamination."
How do you enjoy seafood when many popular species have been overfished and populations are now depleted? By choosing ocean-friendly substitutes that are healthy, sustainable, and just as delicious as your current favorites.read more
In the Detroit Free Press column, COOKING WITH SUSAN MARIE, the question, "What is barramundi and how do you prepare it?"was recently asked by a reader. Susan Marie did some research, got to work in the kitchen and here's the resulting column.
With global demand for seafood rising and the world’s supply of wild fish in peril, the need for sustainable aquaculture has never been greater. And while aquaculture holds tremendous promise, its explosive growth has brought a host of concerns about pollution, food safety and sustainability. Experts say we should eat more seafood for its health benefits, but with all of the confusion about what fish is safe, what’s abundant, and what’s sustainably produced, it’s hard to figure out what to eat. So what is the answer?
RSS 2.0 Feed
