Barramundi

Common Name:

Barramundi perch, giant perch, palmer, cockup, bekti, nairfish, silver barramundi, Asian seabass

Product Information:

Raw flesh is pearly pink; cooked meat is white.Barramundi has a firm, moist texture and large flakes. The fish is prized for its sweet, buttery flavor. Small barramundi are milder in flavor than larger fish. The few bones in the fish are large and easily removed.

Cooking Tips:

Barramundi is a versatile fish and has a high enough oil content to keep the flesh moist while cooking. The sweet, mild flavor lends itself to a wide range of sauces and spices. Try grilling whole barramundi to serve with a dill-and-lemon butter sauce. The fish is also excellent pan seared with the edible skin, which crisps up nicely. Aborigines wrap barramundi in the leaves of the wild ginger plant and bake it in hot ashes for a traditional preparation.

Cooking Methods: