Barrumundi- A true Superfood!

Barramundi was just rated #1 in the top 5 superfoods by Dr. Oz. It's appeal goes beyond its health values of high Omega 3s and low toxins.. It's easy to cook, delicious, and available year round. It comes from New Zealand and Australia and I love it!

For winter months, it can be harder to fire up the grill, but it withstands the grill beautifully.. just make sure you order it skin on which helps it stay together. It also does perfectly well on the pan or in the oven, so it's really up to you how you want to enjoy your Barramundi.

Here's how I like to do it:

Grilled Barramundi with Tropical Fruit salsa. You can bake it uncovered if you don't want to grill it.

Lightly season your fillet with a dry rub mix of:

chilli powder (1 tspn)
garlic powder (1 tspn)
brown sugar (1 tspn)
onion powder (1 tspn)
salt (1 tspn)
pepper (1 tspn)

(Premix your dry rub, then sprinkle on the fish.. save the rest of your rub for next time)

You can spritz your fish with a small amount of olive oil, but it is not necessary.

Grill your fish about 3 minutes on each side or until desired doneness. If you are going to bake your fish, place it on a foiled cookie sheet, uncovered, and bake at 400 degrees about 10 minutes, or until desired doneness.

Mango/Papaya/Avo/Jalapeno Salsa.. ie.. Tropical Fruit Salsa:

Put all (below)in your favorite salsa bowl:

1 peeled/diced Mango
1 small peeled/diced papaya (or half of a big one)
1 diced avocado
1 fresh Jalapeno pepper, seeded (if you don't want it too spicy, you can use a pickled/canned Jalapeno instead)
1 handfull of fresh chopped cilantro
1 handfull of fresh chopped basil
1 handfull of fresh chopped Italian parsley
1 tspn (or so) of fresh chopped ginger
1 lemon, for juice
1/4 cup balsamic vineger
1/2 of an orange, for juice
1/2 diced red onion
salt/pepper to taste

Cook your Barrumundi, then spoon your salsa on top of the fish. Make a simple spinnach salad and some white rice, and you are now a seafood star!

Bobby and Gina's Masterpiece!

Bobby Smith and his wife, Gina, have been busy in their kitchen and backyard.. and look what they did last night! I am very very impressed. They grilled their Scottish salmon with blackening seasoning.. simple yet divine, then kicked it up a notch with breading that called for orange & lemon zest. Speaking of lemons, when I dropped their fish off to them yesterday, I was offered fresh Meyer lemons (and leaves) growing on the walkway. Thanks, Bobby and Gina!

Farm raised vs. Wild

The topic of farm raised vs. wild salmon is alive and well! There are great arguments on both sides of the pond, so we try to please everyone by offering both products.

When wild salmon is not available or out of season, you can still have it. Wild sockeye, Coho and King salmon fillet are available year round because the fish are frozen whole where they are caught, then thawed and filleted as the demand requires. In other words, if you want delicious, premium wild salmon tomorrow night for dinner, you can have it! It's just not going to be "fresh". It will be "refreshed" or thawed product, and it will be delicious! (My husband Davey is a mega Sockeye fan and we eat it year round)

If you absolutely do not want thawed fish, then farm raised fresh salmon is the next best thing. There are many salmon aficionados who would make the argument that premium sustainable farm raised salmon is actually better tasting and higher in omega 3 fatty acids and easier to cook.. making for a luscious and delicious alternative to wild fish. Other farmed fans will argue that we are depleting the wild fisheries, and farm raising is the wave of the future. The proverbial questions: Do you eat wild tomatoes and lettuce? Are there great tomato and lettuce farmers who "raise" their products responsibly and sustainably?

At any rate, we sell it all! If you prefer wild salmon, no problem! If you want premium Scottish Salmon, awesome! I am giving you the website to Loch Duart premium Scottish Salmon, the very best product available on the market today, and used by the finest dining establishments all over Santa Barbara County and beyond! Here is their website, please go there! http://www.lochduart.com/

And if you are absolutely opposed to eating farm raised fish, then I will be happy to provide the prettiest wild fish that I can find.. just for you.

Happy Eating!

Theresa

Cooked by Matty Trottno

Check out Matty's beautiful and luscious dinner he cooked for his sweetheart last night! Scottish Loch Duart Salmon rocks all worlds. Thank you for sharing, Matty!