Mr_Hash
Active member
They also put up a hell of a fight. They farm them in Florida... But the big boys are in Australia. They call em 'Barra... They get massive... They are anadromous, and serious Aussies angling for them usually get the big ones in small rivers....also deltas going into the mainland.My understanding was that off of Thailand's coast there was one area for farmed shrimp where the tidal currents resulted in sufficient filtration of the farmed waters to produce relatively clean shrimp.
But the remainder of the China sea coastal area was/is, as Unca Walt stated, a slower moving, quasi-septic treatment area.
The North Pacific and Bering Sea have been used for decades by various militaries (including the US) to scuttle weapons, military waste, ships, etc.
Then there's Fukushima and an increase in measurable amounts of cesium-137 in the salt water along the Alaska Coast; the Japanese Currents still being a real thing, and debris and contamination from that quake and nuke catastrophe washing up in Prince William Sound, SE Alaska Panhandle, and elsewhere along Alaska's West Coast. Among other places.
But Alaska has many farmed oyster locations, and I eat them routinely.
We sampled some aqua-farmed fish from Australia this early Fall/winter, barramundi, and despite it having a notable fishy flavor, I dredged it in whole wheat pastry flour and an egg and almond milk wash, followed by a Keto bread crumb and ground pecan coating, then deep-fried it, and it made a very delicate, tasty, crispy fish sandwich, which was another luxury I hadn't been able to eat due to carb counts for years, with homemade tartar sauce, thinly sliced sweet onion and crisp romaine lettuce, on a toasted Keto bun. Mmmmm.
Barramundi also boasts some of the lowest (nearly non-existent) heavy metals of any eating and sport fish. And it's about half the price of our pre-proportioned, individually sealed servings in a 3-lb. bag of our wild-caught sockeye salmon.
Though when it comes to 'fishy tasting' fish, I admit being a bit fonder of our sockeye's flavor, especially sauteed in a bit of soy sauce, touch of maple syrup, freshly minced ginger and garlic.
**Sorry about the dark font. My keyboard somehow got into it when I copied and pasted the correct spelling of 'barramundi'. I guess the computer saw a need for emphasis that I'd missed somehow.
YouTube has tons of videos of the folk down under catching bigguns.