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ผู้เขียน หัวข้อ: Aquaculture brings Australian favorite to Boston "new fish in town"  (อ่าน 2403 ครั้ง)
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« เมื่อ: กุมภาพันธ์ 23, 2007, 01:31:26 PM »

Source: Batesville Herald Tribune  World News    22/02/2007 10:48:44
 

Rosemary Ford
There’s a new fish in town.

Called barramundi, the fish wasn’t cooked up in some scientist’s laboratory — it comes from Australia, the land down under.

 

But this Aussie fish is new to New Englanders. It made its way here thanks to a western Massachusetts fish farm that has made the fish more affordable and allows it to make its way to local markets and restaurants without going halfway across the world.

 

“It couldn’t get any fresher,” said Scott Pelletier, executive chef at Evenfall restaurant in Haverhill.

 

Pelletier is a big fan of barramundi, and prepares it pan-seared in a lobster nage (a sauce made from lobster stock and butter).

 

“It’s gone over very well,” said Pelletier. “It started very slow at first.”

 

Cultivating customers’ taste for barramundi took a little while, said Pelletier, because most weren’t familiar with the fish when it debuted on the menu a few months ago.

 

When it comes to cooking with the fish, Pelletier raves about it. Barramundi’s fat content keeps it from drying out and its white, flaky texture and taste (which he describes as a cross between halibut and haddock) make it easy to dress up with spices and sauces.

 

Daniel O’Neill, general manager of the Lobster Tail in North Andover and Windham, N.H., has also seen the fish grow in popularity over the last few months, a trend he expects to continue through Lent. Christians who observe the 40-day period leading up to Easter refrain from eating meat on Fridays, except for fish.

 

Why is this fish so popular? Fans of barramundi say it’s because it tastes good, and compare its taste to sea bass. Cooks like working with the fish because it has few bones and its thin fillets cook in minutes. The health-conscious like it because it has a high concentration of Omega-3 fatty acids, like salmon.

 

“People are just starting to find out about it,” said O’Neill. “It’s becoming more and more popular in New England. More and more people are looking for it and asking for it. I get a lot saying they’ve tried it in restaurants and thought it was excellent.”

 

Most of the barramundi available North of Boston comes from Australis Aquaculture, the fish farm in western Massachusetts.

 

“It just hasn’t been available. It was an Australian fish, mostly farmed in Australia, and it was available in very limited quantities,” said Carol Devine, vice president of marketing at Australis.

 

The business, she said, unlike some other fish farms internationally, raises the fish free of pollutants, hormones and antibiotics. Devine advises consumers to seek out fish raised in this fashion for the best flavor and health benefits.

 

“People, once they taste it, they love it,” she said. “The biggest marketing challenge is getting it into people’s mouths. Once they eat it, they love it.”


Source or related URL: http://www.batesvilleheraldtribune.com
 
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