Barramundi
A member of the sea bass family, barramundi is native to Australia’s northern tropical waters and parts of Southeast Asia. The biggest supply of wild-caught barramundi comes from Indonesia, with fish reaching 5-10lbs.
Barramundi flesh is pink and turns white when cooked. This fish has a sweet and buttery flavor. Larger Barramundi has a very strong taste and has large bones that are removed easily. The fish’s mid-oil content helps keep the flesh moist while cooking. Many times the fish is prepared pan seared with the edible skin left to crisp-up nicely.
Barramundi is most commonly available as fresh and frozen in fillets, as well as portions.
Baramundi Natural Cut
Cut the meat from the complete side of the fish just below the gills to the tail, which is cut from the spine and released in one piece. This is a versatile piece and is used in most general recipes. This method of cutting can be done for any fish either round or flat. These fish pieces can be seasoned, marinated, roasted, fried and sauteed.