Australian Seafood Specalists
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Barramundi

Characteristics

WILD/FARMED
Wild, Farmed
FRESH/FROZEN
Fresh, Frozen
PACKAGING
Vacuum
FLESH COLOUR
White
COOKING METHODS
Steam/Microwave, Deep Fry, Shallow Fry, Bake, Grill/Barbecue
FLAVOUR
Mild
Strong
OILINESS
Low
High
MOISTURE
Dry
Moist
TEXTURE
Soft
Firm
THICKNESS
Thin
Thick

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.

Sourced and/or adapted from:  Yearsley, G. K.; Onley, A. C.; Brown, F. K. Australian Seafood users manual: making the most of the world’s best (2000). Queensland Department of Primary Industries/Fisheries Research and Development Corporation.
 
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