Phillips Foods Introduces Bali Barramundi
As a leader in seafood sustainability, Phillips is most recognized for its focus on the wild caught crab. Now, Phillips Foods Inc. is introducing new Bali Barramundi to its customers and announced that it will soon be the only full-integrated barramundi producer in the world as it is building its own feed mill to produce sustainable feed in 2010.
“Phillips’ new Bali Barramundi is great addition to the Phillips seafood product portfolio,” said Steve Phillips, CEO of Phillips Foods, Inc. “While reaffirming our commitment to sustainability and the future of the seafood industry, our Bali Barramundi is of the highest quality and offers many health benefits that will attract consumers.”
Grown in Phillips’ sea cages in the clear tropical waters off the northwest coast of the island of Bali, Indonesia, Phillips’ Bali Barramundi is a quality fish that offers traceability from the source. Phillips controls its process from egg to product delivery to ensure the highest quality with no harmful substances such as antibiotics, hormones, mercury and other contaminants. The barramundi are cultured at low densities to avoid overcrowding and stress. They are hand fed a regular, all natural diet to ensure no overfeeding or excess feed is introduced into the delicate ecosystem of the ocean. As the Phillips commitment to sustainability remains strong, the company is building its own feed mill to produce sustainable feed in 2010. This initiative will make Phillips the only fully-integrated barramundi producer in the world.
Phillips grows its fish in open pens in an Aquagrid® Containment System, ensuring zero escapes. Its fish are transported, processed and packed within 24 hours from harvest to deliver peak freshness. Phillips packs its fish on ice immediately upon harvesting at the cage site to ensure a quality product; hand-cut portions are then frozen and individually vacuum-packed into 10 lb. cases. Offered in 6 oz., 8 oz., 10 oz. and 12 oz. portions, Phillips Bali Barramundi is skin-on and scaled for natural fillets with a delicate, buttery flavor.
Barramundi was recognized as the hot food for 2010 by the National Restaurant Association, according to a survey of over 1,800 members of the American Culinary Association that ranked 2010 menu trends. Touted as a “superfood” for 2010 by Oprah’s health guru Dr. Oz, barramundi has outstanding health properties with low mercury content and Omega-3’s that are good for the heart and brain.
“Phillips barramundi is an excellent source of omega 3 fatty acids, supplying about 900 mg. per 3 oz. cooked portion,” explains Phillips Culinary Nutritionist Alexa Hart Bosshardt. “Many leading health organizations suggest a recommended daily intake of 1,300 to 2,700 mg. omega 3 fatty acids per day for a typical 2,000 calorie diet. A diet high in omega 3 fatty acids, especially those that come from seafood, may help contribute to positive cognitive functioning and reduced risk for age related macular degeneration, in addition to their proven benefits for heart health."
