The company has been selling barramundi from its Bali farm since earlier this year to retail and foodservice outlets in the United States, and is ramping up production by adding farm sites and installing larger cages at its existing ones.
Because Phillips owns and operates restaurants, it was able to spot barramundi as an up-and-coming species, Honey Konicoff, vice president of marketing for Phillips, told IntraFish.
“For us, one of our unique qualities is we are in the restaurant business, we’ve been playing around with barramundi for a couple of years now.
