Cone Bay Ocean Barramundi

Way up north where the tides rage, Cone Bay Barra swim against the massive tides from inside their sea pens.  They are perhaps the fittest fish on earth, which is why their fat – and fat is what barramundi flavor is all about – is spread evenly throughout the body (their laidback estuarine cousins have pot bellies in comparison).  Then there’s the clean, briny flavour and clear opaque flesh: a consequence of a life lived in the warm waters of the Indian Ocean north of Derby… it’s the best barra I’ve eaten

Rob Broadfield.

Food editor, The West Australian

 

MPA’s Cone Bay Ocean Barramundi is a flagship for WA seafood and it is WA’s largest supplier of any fish caught or farmed in WA to the rest of Australia.  Cone Bay Ocean Barramundi is consistently delivered 52 weeks of the year to all Australian states and is recognised as the best quality farmed barramundi in the country by wholesalers, retailers and chefs.

Cone Bay Ocean Barramundi is the largest farmed Barramundi on the market and are defined by superior quality, consistency and size.

Why Cone Bay Ocean Barramundi tastes the best

Cone Bay Ocean Barramundi is the only true ocean grown barramundi in Australia which exhibits true ocean saltwater flavours similar to wild caught fish. We also guarantee that our fish will never have an earthy or muddy taste, instead a clean, sweet buttery flavour that has been noted by some of our country's leading chefs. Cone Bay Ocean Barramundi is a forgivable fish, as reported by many home cooks. This is due to its high fat content that keeps it incredible moist even when overcooked. Crispy skin is the ideal way in which to cook Cone Bay Ocean Barramundi and is sometimes referred to as the pork belly of the sea.  However our fish lends itself to all forms of cooking and is even used raw in some Japanese restaurants around the country.