30 beautiful barramundi recipes (2024)

FAQs

What is the best cooking method for barramundi? ›

Heat a medium frying pan (nonstick if you have it) on medium-high heat. Pan fry one side for about 3 to 4 minutes. The edges should turn golden brown. Flip and cook the other side 1-2 more minutes or until fish is cooked through and flakes easily.

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.

Barramundi possesses a gentle, mild flavor and toothsome texture that make it appealing to those whose are fussy about seafood. And because of its moderate fat content, this fish is nearly impossible to overcook.

“Rubbery” fish indicates that it's either overcooked or that the fish selected isn't an ideal fish to fry.

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.

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.

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.

1. Sardines. “Sardines are one of the healthiest fish to eat because they're very high in omega-3s,” says Gomer. “Sardines are eaten with the bone in, so they have calcium, and because they're so little, they haven't had a chance to acquire mercury,” she adds.

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.

Barramundi flesh has medium-large flakes, mild flavour, low-medium oiliness depending on the season, moist flesh and soft-medium texture (smaller fish having softer flesh and smaller flakes). Larger fish have only a few large bones, which can easily be removed. Cut large fillets into serving size portions.

How do you eat barramundi? ›

Usually sold in fillets and cutlets, barramundi has a firm, moist, white-pinkish flesh. It's a versatile fish that's great steamed, fried, baked or barbecued.

In general, a barra caught in Saltwater will be sweet and has a slight fishy taste. Barra caught in fresh water will be less flavourful, but improves if caught in clean running fresh water, barra caught in lakes dams and ponds can be very muddy and frankly horrible.

Controlled experiments revealed that the accumulation of GSM in the flesh of market-sized barramundi was directly related to GSM levels of the holding water (0 to similar to 4 mu g l(-1)), with higher levels resulting in significant increases in undesirable taste and flavour attributes, particularly muddy-earthy ...

Barramundi Sustainability

In the wild, the ratio is around 10 to 1. Since farmed barramundi don't eat other fish, barramundi is largely free from mercury, PCBs, and other contaminants. And because they are a hardy species not prone to disease, they can be raised without the use of hormones or antibiotics.

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.

The two most popular fishing methods for catching barramundi fish include trolling and casting for them with artificial lures such as poppers, minnow lures, spoons, and plugs. Koala Pro Tip: They don't like going out to feed, but will rather wait for their prey to pass by and that's when they make their move.

The best way to tell if your fish is done is by testing it with a fork at an angle, at the thickest point, and twist gently. The fish will flake easily when it's done and it will lose its translucent or raw appearance. A good rule of thumb is to cook the fish to an internal temperature of 140-145 degrees.

Season each side. Heat 1 tablespoon of oil in a large non-stick frying pan over a medium-low heat. Place the fillets skin side down into the pan, turn up the heat to medium-high and cook for 2-3 minutes or until the skin is golden brown. Turn the fillets and cook for another 1-2 minutes, or until just cooked through.