Whole plate-size barra cooked on the barbecue takes on a delicious smoky flavour. If you don’t have a barbecue, you can cook it on a char-grill instead - in this case, grill your corn first, then cook the barramundi. Serve the barramundi as the centrepiece for guests to flake into chunks
and use to stuff warmed tortillas in the ultimate build-your-own-taco station.
The food is designed to mimic our Barra's natural diet needs as much as possible while easing pressure on wild fish stocks by incorporating a range of proteins from vegetables and grains, as well as proteins from places that manufacture food for human consumption, including chicken, beef and fish. Instead of being discarded, these proteins are heat treated and dried, allowing what would normally be wasted to be converted into sustainable barramundi food and form part of a circular economy.
Barramundi can digest a wide range of proteins to optimise their health and growth. In the wild, they will eat other fish, birds, frogs, prawns, crabs, tadpoles, insects etc - if it's in the water, and it fits in their mouths, they'll eat it!
By incorporating proteins that would otherwise be discarded, we can grow a premium Australian product sustainably, while reducing pressure on our oceans and reducing food waste.
Humpty Doo Barramundi
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