Farmed Australian barramundi (Lates calcarifer) is a reasonably well-recognised fish product in the Australian marketplace, however, its nutritional value and health benefits compared to other animal protein and seafoods is not quantified and widely known by consumers. This study assessed the nutrient composition, specifically omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) and minerals, in farmed barramundi fillets so that updated nutritional information could be provided to food agencies and to identify potential marketing advantages. Australian farmed barramundi were sourced from seven farms across three fish sizes (0.6 kg, 1.5 kg and 3 kg), between seasons (winter and summer) and from different production systems (low vs high salinities). To compare omega-3 levels in Australian farmed barramundi with other consumer fish products, wild caught Australian and imported barramundi, as well as Atlantic salmon (Salmo salar), tropical snapper (Lutjanus spp.), Nile perch (Lates niloticus) and Basa catfish (Pangasius spp.), were included in lipid, fatty acid and mineral analyses. Tasmanian farmed Atlantic salmon had higher levels (three-fold) of n-3 LC-PUFA than Australian farmed barramundi.
Levels of n-3 LC-PUFA in Australian farmed barramundi were similar to wild barramundi and saddletail and goldband snapper. However, Australian farmed barramundi had significantly higher levels of n-3 LC-PUFA than imported white flesh fish alternatives Nile perch (three-fold) and Basa (16-fold). One serving (150 g) of Australian farmed barramundi fulfils one person’s daily n-3 LC-PUFA and selenium requirements, respectively. There was little difference in the nutritional composition of imported and Australian farmed barramundi.

These findings can be used in conjunction with marketing programmes that are focused on the nutritional benefits of Australian farmed barramundi to consumers and associated food agencies.