Why is Barramundi one of Australia’s most popular food fishes?
Barramundi is one of Australia’s most popular foodfishes.
It is well known overseas and graces tables of top restaurants around the world.
Barramundi yield attractive, bonedout fillets that can be served whole or as cutlets. The large flakes provide goodsized portions and the firm texture makes it a versatile finfish to work with.
Edible parts include wings, frames, cheeks and rib offcuts. Wings are reasonably priced and are very flavoursome. The frames and heads can be used to flavour fish stock.
Barramundi can be fried, grilled, barbecued, baked, chargrilled or steamed. For excellent results, barbecue and then serve with a dressing of lemon and dill butter sauce, or add to an Asianstyle stirfry.
For a distinctly Australian experience, wrap whole barramundi stuffed with lemon aspen or muntharies in paperbark leaves, then bake. This can be served with lemon myrtle butter and roasted macadamias. The Aborigines traditionally wrap barramundi in the leaves of the wild ginger plant and bake it in hot ashes.
Drizzle a dressing of extra virgin olive oil and lemon myrtle leaves over crispyskinned barramundi and serves this whole on salad greens garnished with bunya nuts
Flavour: Mild Small barramundi have a lighter flavour than larger fish.
Oiliness: Low to medium Varies with season
Texture: Medium to firm Large flakes
Flesh Colour: White
Thickness: Medium fillets, but larger fish can be cut into thick steaks
Bones: Only a few large bones, which are easily removed
Price: Barramundi is a medium to highpriced finfish. Wings and rib offcuts are available at a medium price.
Harvested year round from farms. Wild caught from February until November. Fisheries closures occur in Queensland from November through January.
Wild/Farmed Wild and farmed Barramundi are farmed commercially to a range of sizes.
Habitat Saltwater, estuarine and freshwater After spawning in saltwater, juvenile barramundi migrate into tidal creeks and then disperse over inundated floodplains. Farmed mainly in freshwater ponds.
The word barramundi was used by the Aborigines and means river fish with large scales. Barramundi are much sought after by recreational fishers.
Imports India, Indonesia, Malaysia, Myanmar, Papua New Guinea, Singapore, Taiwan, Thailand and Vietnam: mostly fillets
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Common Size 30 to 90 cm
GB, USA: barramundi; J: akame; RI: kakap; SGP: siakap; T: pla kapong khao; General: Asian seabass
Moreton Bay bug, Endeavour prawn, king prawn, tiger prawn, freshwater crayfish, school prawn
Coral trout weighing 0.6 1.0 kg are sometimes called plate size.
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