Is barramundi too expensive to succeed?

While barramundi has certainly gone global, it has been a major challenge for barramundi producers to enter the UK foodservice market. Why? It is simply too expensive, Mike Berthet, director of fish and seafood for M&J Seafood, a subsidiary of Brakes, told IntraFish.

Typically, in terms of foodservice, barramundi competes with bass and bream on a chef’s menu, however it is much more expensive and therefore “a hard sell,” he said.

M&J Seafood tends to steer clear of farmed barramundi as a result, especially while prices