We were introduced to Australis Barramundi and highlighted the fillets more than 2 years ago. The company has expanded its product line and now features frozen, steamable entrées in 7 varieties – Seafood Teriyaki, Mediterranean Seafood, Seafood Veracruz, Rosemary Parmesan, Seafood Penne, Seafood Risotto and Seafood Pomodoro.
We tasted 3 varieties. Seafood Pomodoro is a combination of barramundi and shrimp in a tomato sauce with rigatoni pasta. Seafood Veracruz is barramundi and shrimp in a zesty sauce with olives and capers and long grain rice. Seafood Penne is barramundi, shrimp and scallops with vegetables in a lobster-seasoned cream sauce. Each one was excellent. The entrees can be steamed in the microwave in the inner paper pouch and are ready in seven minutes. Or they can be heated in the oven, again in the paper pouch. Oven cooking takes 40 to 45 minutes and this cooking method, in our opinion, showed no benefit to quality or taste over the microwave. Each package is 12 ounces and the label says it serves two. For two people these servings would be very modest unless accompanied by a salad and vegetables to flesh out a meal.
One serving of Seafood Penne, half the package or 6 ounces, had 230 calories, 50 milligrams of cholesterol, 14 grams of protein and 480 milligrams of sodium.
One serving of Seafood Veracruz had 150 calories, 40 milligrams of cholesterol, 11 grams of protein and 420 milligrams of sodium.
One serving of Seafood Penne had 250 calories, 50 milligrams of cholesterol, 15 grams of protein and 520 milligrams of sodium.
For those who have never tried it – what is barramundi? It is a sustainable, farmed Asian seabass, with a white flesh and mild buttery flavor that is rich in heart-healthy omega-3 fats. Australis frozen barramundi is raised in central Vietnam. The company employs controlled fish farming practices and low density stocking that eliminates the needs for antibiotics to control disease. Barramundi is mercury-free and HACCP Certified for food safety. The HACCP system is a preventive approach to food borne illness at all stages of the food production chain.