A relative newcomer to the U.S. seafood market, barramundi is finding a place both at high-end restaurants and mid-scale retailers, where its versatility and eco-friendly reputation have earned it a following. Australia’s Aborigines dubbed this species barramundi, meaning river fish with large scales; it spends most of its life in rivers, migrating to estuaries to breed and then returning to its original river system. A member of the sea bass family, barramundi is native to Australia’s northern tropical waters and parts of Southeast Asia.
What does Barramundi taste like?
Barramundi’s white flesh has a mild flavor that is both firm and clean. The meat’s texture is succulent, meaty, and is an overall great fish for eating. The ocean-farmed Barramundi has a more pungent buttery taste than the wild fish of the same species. Larger, more mature Barramundi will have a stronger taste than smaller, younger fish. Typically, the Barramundi will have large meaty flakes.
How do you use Barramundi?
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.
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Australia, Indonesia, Malaysia, Taiwan, Thailand, United States
Raw flesh is pearly pink; cooked meat is white
Barramundi is prized for its sweet, buttery flavor.
Firm flesh with a mild flavor and texture.
Barramundi is low in saturated fat, includes omega-three fatty acids, and has a high protein content.
At recommended levels.
Regulations are in place to minimize bycatch.