How to Fillet a Barramundi (rib-in) (2024)

FAQs

Do you have to debone barramundi? ›

Barramundi can be filleted and then skinned or, if you like crispy-skin fish you can scale the fish first and then just fillet it and remove the pinbones.

Overcooking: When the fish is fried for too long, the heat causes the proteins to break down and the texture becomes rubbery. Improper coating: If the coating on the fish is too thick or uneven, it can trap moisture inside and prevent the fish from cooking evenly, leading to a rubbery texture.

Large Barramundi is usually sold as fillets. In fillets, look for lustrous, firm, moist white-pinkish flesh without any brown markings or oozing water and with a pleasant fresh smell. Small Barramundi is mostly sold whole, look for firm flesh, which springs back when touched and a pleasant fresh smell.

Does Barramundi contain mercury? The Better Fish^® Barramundi has consistently tested below detectable limits for mercury (average of 0.02 ppm). The levels allowed by the U.S. Food and Drug Administration is 1 ppm. Wild-caught and farm-raised Barramundi contain different mercury levels due to their very different diets.

However, the best time to land a Barra, is during the wet season, from November to mid-May. The dry season, which lasts from mid-May to mid-August, isn't as productive. If you want to get the most out of your hunt, then hitting the water from March to May is your best bet.

Today, the more traditional Australian take on barramundi involves a similar technique: Wrap it in paperbark, a native plant that lends a smoky flavor. Add in lemon, herbs, and macadamia nuts for more flavor. Then throw it over some hot coals, or “on the barbie,” as Aussies like to say.

Key Tips For Success

To ensure a consistently delicious result, take a look at these tips and tricks for the perfect Barramundi. Clean the fish. Always give your fish filets a good rinse to clean anything off of them. Just make sure to pat them dry thoroughly to ensure they cook properly.

Normally we split skinning and pinboning into two separate tutorials but barramundi fillets have only a couple of small pinbones that are very easily removed as you skin them so this tutorial covers both skinning and pinboning.

Each fillet, with skin on and bones removed, is a testament to quality, sourced from clear waters, ready to elevate your home dining experience. Experience the luxury of fine dining at home with our Barramundi.

Spread the abdominal cavity open and remove the innards with your hands. Rinse the cavity clean. If you don't intend to cook the fish with its head, now is when you can remove it by slicing through the fish just in front of the pectoral fins.

What is the easiest fish to fillet? ›

Often, mid-sized fish like bass and walleye are easier to fillet than small panfish. No matter what species you're working with, make sure you have a sharp, flexible knife.

Safety aside, certain fish skins just don't taste good. Avoid eating tuna skin, which is thick and tough, and skate skin, which is prickly. Swordfish and monkfish also have thick, leathery skins that you probably want to avoid. Salmon skin is delicious, as is barramundi skin—especially when cooked nice and crispy.

To remove the fillets from a barramundi fish, carefully run the fillet knife along the backbone, using long, smooth strokes to separate the flesh from the bones. Then, repeat the process on the other side of the fish to remove the second fillet.