A
relative newcomer to U.S. seafood markets, barramundi is a fish native to
Australia's northern tropical waters and parts of Southeast Asia.
A member of the sea bass family, barramundi is
also known as Asian sea bass, barramundi perch, giant perch, palmer, cockup,
Bekti, nairfish and silver barramundi.
Research results on the health benefits of
adding fish to your weekly menu continue to grow. In fact, the studies are so
promising that the American Heart Association recommends eating at least two
servings of fish per week to promote heart health. The latest Dietary
Guidelines echo that recommendation, advising the general public to consume
eight ounces of seafood per week.
Not only is seafood low in artery-clogging
saturated fat, it offers omega-3 fatty acids. While the ways in which omega-3
fatty acids reduce heart disease are still being studied, research has shown
that they make blood platelets less sticky. This helps prevent plaque buildup,
which can lead to heart attack and stroke. They may also help reduce blood
triglyceride levels and lower blood pressure in some people.
What's unique about barramundi is its omega-3
fatty acid content. According to Australis Aquaculture, the world's largest
barramundi producer, 5 ounces of barramundi has 600 to 800 milligrams of
omega-3 fatty acids, an amount unheard of in a mild-flavored white fish. That
amount is similar to what is found in wild Coho salmon, which provides 900
milligrams in 5 ounces.
Barramundi has a firm, moist texture and a
sweet, buttery taste. Prized for its versatility, barramundi can be baked,
broiled, sautéed, steamed, poached or grilled. If your grocery store or local
fish market does not carry barramundi, try sea bass, red snapper, grouper, cod,
halibut or flounder in today's recipe.
Heart Smart
Detroit Free Press
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