Try the Delicious and Nutritious Barramundi Before It Departs our Menu!

You may not have heard of the barramundi fish but, once you try it, you are bound to remember it forever!

The barramundi, whose name is the Aboriginal word for “large-scaled silver fish,” is a relative newcomer to the U.S. seafood market. Native to Australia and the Indo-Pacific, it has been a mainstay of the culinary scene of that part of the world forever — especially in Thai cuisine, where it is used extensively.

Why the sudden interest in the barramundi in our neck of the woods? It’s because this flavorful fish is not just wonderful to eat — it is also incredibly healthy and eco-friendly!

The barramundi has a long list of potential health benefits — including its ability to help with weight loss, cancer prevention, balancing cholesterol levels, strengthening bones, and improving eye health. These impressive statistics are mainly due to the high level of vitamin A, essential minerals, and omega-3 fatty acids the fish contains. As well, due to the barramundi’s diet of plankton, as opposed to snacking on smaller fish, the mercury levels the fish contains are dramatically low. Better yet, it has all of this, and only half the fat compared to salmon! 

As we mentioned above, the barramundi’s largely vegetarian diet also makes it a sustainable choice for any eco-conscious consumers. Just because you’re saving the world with your choices, though, doesn’t mean you have to sacrifice taste!   Did we mention the sweet, buttery flavor of this white fish? It is also known for not having as noticeable of a texture or smell as many other types of seafood — perfect for the picky eaters in your family.

Considering all of these amazing facts about barramundi, you owe it to yourself, your health, and your palate to try our Char-Gilled Barramundi, which is brushed with delicious pineapple rum glaze, topped with tropical fruit salsa and paired with fried sweet plantain and jasmine rice.

Make your reservation soon though —- this entrée won’t last long!

Article by Molly Moltzen

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