This recipe is made with flaked, sustainable wild-caught barramundi seabass and mackerel loins. This combination of seafood is simmered in a seabass consommé broth made with bones, heads, and unused portions of the fish in a traditional stock method to produce naturally occurring flavors. The final stage is to add olive oil, vitamins and minerals.

Key Benefits

• Contains wild-caught barramundi seabass and mackerel
• Protein-rich
• Grain-free
• Sustainable
• Zero carbs
• High moisture
• With added vitamins and minerals
• For all life stages