Easy Barramundi Recipes (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.

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.

Fish meal is widely used in barramundi feeds and can support good growth at inclusion levels of up to 60 percent. Meat meals have also been successfully used at inclusion levels of 40 percent.

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.

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

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.

Wild-caught and farm-raised Barramundi contain different mercury levels due to their very different diets. Methylmercury is primarily a concern in large predatory fish that consume other fish, so large wild-caught barramundi have a higher risk of containing mercury than our farmed barramundi.

Mehmut Oz named barramundi as one of his “5 Superfoods We Must All Eat Now,” due to its low mercury levels and anti-aging, immune-boosting and cancer-fighting properties.

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.

Why does barramundi taste so good? ›

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.

If you're following a recipe take note of the recommended cook time so that your fish doesn't turn out too dry (perfectly cooked fish is moist). One of the reasons people, and we, love barramundi is because of its moderate fat content, which makes it very difficult to overcook.

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.

Barras live and hunt just above the bottom, though they come closer to the surface to feed during the night. The species is mostly protandrous, meaning that the fish are males when they're born. After a few years, they can change into females – and this is when they can become really large.

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.

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.

Baking, poaching or steaming are the best methods for cooking fish if you're skipping the thawing process. Avoid pan-frying as the fish may release too much water or the flesh won't be evenly cooked. If you're following a recipe, you may add a few minutes to make sure the frozen fish is fully cooked.

The Level of Fat in the Fish – Leaner types of fish dry out more easily which makes them better suited for wet cooking methods like steaming and poaching. Fatty fish (like tuna and salmon), on the other hand, are ideal for grilling and roasting.