30 beautiful barramundi recipes (2024)

FAQs

What is the best cooking method for barramundi? ›

Pan-frying: Pan-frying is another great way to cook these fish. Heat some oil in a pan over medium-high heat, and once hot, add the fish. Cook for 3-4 minutes per side or until the fish is cooked through and the skin is crispy. Baking: Baking is a great option for those who prefer a more hands-off approach to cooking.

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.

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.

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.

Overcooking: When the fish is fried for too long, the heat causes the proteins to break down and the texture becomes rubbery.

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.

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.

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.

Fatty fish, such as salmon and mackerel, are better than leaner, white fish, such as mahi mahi or flounder, as fatty fish contain essential omega-3 fatty acids and fat-soluble nutrients the body can absorb, explains Gomer.

What is the healthiest fish in the world? ›

#1: Salmon

When it comes to the best tasting fish, few fish can rival the allure and versatility of salmon. Renowned for its rich taste and succulent texture, salmon has become a staple in kitchens around the world. Its distinct flavor profile and buttery texture make it a true culinary gem.

Some of the other names it's called include: Giant Perch, Palmer, co*ckup, Bekti, Nairfish, Silver Barramundi and Australian Seabass. Fact 3 The name barramundi is Aboriginal for “large-scaled silver fish.”

“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.

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.

Casting and jigging are the most popular techniques when going after Barramundi because they're the most fun and productive. You can cast from a boat or from land, though from a boat is usually more successful. The most important thing to remember with casting is to change up the speed of your retrieve frequently.

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.

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.