Pan-roasted wild barramundi with caramelised lemon (2024)

FAQs

What is the best cooking method for barramundi? ›

Pretty much any method from pan frying to steaming works well with this fish. Barramundi's mild taste and medium/high fat content make it not only versatile, but also hard to burn. So, if you're not used to cooking fish, this is a great one to start with.

Internationally, barramundi are also known as Asian sea bass, giant perch, or giant sea perch. Barramundi have not always had such an iconic name in Australia, and were once known as Asian sea bass. In the 1980's, barramundi was appropriated for marketing reasons.

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.

Is barramundi healthier than salmon? Salmon and barramundi are both great options as part of a healthy lifestyle! While barramundi has half the calories of Atlantic farmed salmon, both fish are high in omega-3 fatty acids, which play a vital role in brain and heart health.

The proteins in the fish also begin to tighten, which can make the fish tough and rubbery. In addition, overcooked fish can have a severe lack of flavor, as the heat causes the natural oils in the fish to evaporate.

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.

Unlike the farmed Barramundi, which can occasionally have a slightly muddy flavour, the wild-caught Barramundi is generally a saltwater fish and has a much firmer and flakier flesh.

“Barramundi is Just About Perfect” — Time Magazine

But while tilapia are more sustainable than many other fish because they're vegetarians, they lack the high amounts of omega-3 oils that make salmon so heart-healthy.

What Does Barramundi Taste Like? Barramundi has a silky, buttery, rich, sweet flavor. It has white, medium-firm flesh. It is similar in flavor and texture to sea bass, snapper, and sole.

The best way to determine if fish has gone bad is to smell it. If the fish smells sour or spoiled, throw it out. If the fish has a mild ocean smell, it's likely safe to eat—but if you aren't certain, there are other signs you can look for. For example, it's bad fish if it appears or feels slimy and/or has a dull color.

Which fish is worst mercury? ›

Species of fish that are long-lived and high on the food chain, such as marlin, tuna, shark, swordfish, king mackerel and tilefish contain higher concentrations of mercury than others.

Barramundi has a firm, pink-white flesh, however, fillets from farmed barramundi often exhibit grey colouration. This grey colouration detracts from its market appeal, leading to challenges in consumer acceptance and competitiveness of the product against other white-fillet fish.

But you may be surprised to know that more than 60 per cent of the barramundi served here is imported. The dark truth is that, in order to save costs, many restaurant operators serve barramundi farmed in south-east Asia under the guise of Australian – it's cheaper as a result of less regulation.

Bottom feeder, live at the bottom of the water. Found at about 10-40 metres underwater.

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.

If you are not yet a master chef in the kitchen, and tend to burn your salads, do not fear cooking barramundi! While fish can sometimes be tricky to get right, the barramundi is very forgiving, no matter what cooking method you are using.

Wild barramundi has a great flavour and texture, but you must take care when cooking it, as it is a really dense-fleshed fish that needs to be cooked through.

A whole fish, in addition to being cheaper than the same weight in individual filets, is an excellent container for cooking (hey, look, it comes wrapped in a tough, scaly skin!), so barbecuing, roasting, broiling, pan-frying, poaching, and deep frying are all excellent methods for producing a moist, delicious result.