Unlocking the potential in Boarfish

In the world of seafood, where species like Salmon, Tuna, and Prawns often steal the spotlight, there's an underappreciated star lurking beneath the waves: the Boarfish.

With a growing buzz around its potential, this unassuming species is poised to take centre stage in the culinary world, and the Sydney Fish Market is leading the way in establishing a market for this remarkable fish in New South Wales.

Boarfish, known for their distinctive zebra like pattern, and delectable taste, have long been overshadowed by more familiar fish varieties. However, the Sydney Fish Market is rewriting the narrative, championing Boarfish as a sustainable and flavourful alternative for seafood aficionados.

Recently, 'The Herring Room's Head Chef Arkin Baretto put Boarfish to the test, crafting a mouth watering masterpiece that highlights its untapped potential.

Chef Baretto's creation, a Hibachi grilled Boarfish paired with seasonal mushroom agnolotti, hazelnut butter, and freshly shaved truffles, exemplifies the culinary brilliance hidden within this fish. The dish marries the delicate, flaky texture of Boarfish with the earthy richness of mushrooms and the luxurious essence of truffles, all brought together by the luscious hazelnut butter.

What makes Boarfish even more tantalizing is its sustainability factor. As more customers begin to seek seafood options that align with their environmentally conscious values, Boarfish emerges as a promising choice due to its responsible harvesting methods and abundance in southern Australian waters.

Sydney Fish Market's commitment to promoting Boarfish underscores the growing appreciation for this underrated species.

Matched with Chef Baretto's culinary innovation, it won't be long before Boarfish becomes a household name, celebrated for its remarkable taste and sustainable qualities.

So, next time you're in the buyers stand at Sydney Fish Market or looking for the edge over your competitor using SFMblue, grab some Boarfish and experience a = world of flavour, sustainability, and adventure beneath the waves.