Listen to B is for Barramundi and Blue Crab Meat here or download on iTunes or Google Play. (And please subscribe!)

But first, a couple of quick thoughts.
You know this podcasting thing is new to me, so if I miss something, make a mistake, or say something you don’t understand, please let me know! You can find me on social media or shoot me an email. Here’s my contact info.
Hey, you know what’s cool?
My friend Charity messaged me that her eight-year-old daughter wanted to share her fave salmon recipe with—wait—the salmon lady!
Poached Salmon with Avocado Aioli (in the microwave)
Here’s how she does it.
For the Avocado Aioli
Add 2 cloves garlic, 2 tbs white wine vinegar or another acid, 1 egg yolk, 1 tsp salt, 1 tsp mustard in a blender on the smoothie button or in a food processor on high. While the machine is running, slowly add up to 3/4 cup of olive oil until it comes together. Mash an avocado and add to the blender until the whole thing is smooth and creamy.
For the Salmon
Arrange the salmon in a shallow microwave safe dish. Season with salt and pepper, juice from half a lemon, a little olive oil and then add water to three-quarters of the way up the side of the fish. Microwave for two to three minutes until cooked thru.
Plate and drizzle the Avocado Aioli over the fish. Serve immediately with a green salad for a quick easy delicious balanced meal.
Do you have a favorite seafood recipe you’d like to share? Send me your favorite seafood recipes so I can share with my listeners!
And thanks, Charity!
On to the fish!

Barramundi
Of the over thirty thousand seafood species to choose from, why did I choose Barramundi?
First, barramundi is a terrific tasting fish. It’s sweet and slightly buttery, but clean. Mm-mm. It’s also high in protein and Omega 3s, and low in fat. It’s suitable for any method of preparation—on the grill, stovetop, and oven.
You might even be familiar with barramundi. It’s on restaurant menus around the globe and available in grocery markets too.
Barramundi is both wild and farm raised. Barramundi in general is a large and important commercial wild fishery. Barramundi is farmed raised in numerous countries with great success in ocean pens and land-based recirculating systems.
That is important.
You see, I believe that aquaculture, or farm raising fish, when done right, is one of the methods we can use to successfully feed our growing global population and help take the pressure off wild species.
I first became familiar with barramundi around 2007 or 2008, I can’t recall exactly. I was selling fish at the wholesale level in Florida. I didn’t sell much Barramundi because most Chefs wanted white fish that consumers were familiar with—grouper, snapper, cobia, wahoo, tilapia.
Then in 2015, at The Sustainable Seafood Blog Con in New Orleans, I met Josh Goldman, the CEO and co-founder of Australis Aquaculture, the company that farm raises barramundi. Josh and his wife invited me to sit with them for breakfast since I was sitting by myself like a wall flower. You know how conferences are when you don’t know anybody?