The barramundi is one of Australia’s most popular food-fishes.  Barramundi produce attractive, boned-out fillets that can be served whole or as cutlets. Barramundi can be fried, grilled, barbecued, baked, char-grilled or steamed. The Barramundi’s wings, frames, cheeks and rib offcuts are also edible and commonly used in cooking. The wings are very flavoursome and the frames and heads can be used to flavour fish stock. Barramundi has a subtle flavour, especially when small. When choosing a wine select medium-bodied, cool climate, crisp, dry white wines. Generally avoid warm climate Rieslings and Sauvignon blancs.