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Barramundi
 Scientific Name:
Lates calcarifer
Australian Standard Fish Name: Barramundi
AQIS Code: BAR
Australian Species Code: 37 310006
Catch Method: Wild caught and Farmed
Other Names:
Also known as GB, USA: barramundi; Japan: akame;
Indonesia: kakap; Singapore: siakap; Thai: pla kapong khao; General: Asian
seabass
barra; giant perch; palmer; silver
barramundi
Aquaculture Producers of Barramundi
Processors of Barramundi
Exporters of Barramundi
Importers of Barramundi
Wholesale Suppliers of Barramundi
Seafood Agents for Barramundi
About Barramundi
Habitat
Saltwater, estuarine and freshwater. After spawning in saltwater, juvenile
barramundi migrate into tidal creeks and then disperse over inundated
floodplains. Farmed mainly in freshwater ponds.
The barramundi is one of Australia's most popular
foodfishes. It is well known overseas and graces tables of top restaurants
around the world.
Barramundi yield attractive, boned-out fillets that can be served whole or as
cutlets. The large flakes provide good-sized portions and the firm texture makes
it a versatile finfish to work with.
Edible parts include wings, frames, cheeks and rib offcuts. Wings are reasonably
priced and are very flavoursome. The frames and heads can be used to flavour
fish stock.
Barramundi can be fried, grilled, barbecued, baked, char-grilled or steamed. For
excellent results, barbecue and then serve with a dressing of lemon and dill
butter sauce, or add to an Asian-style stir-fry.
The barramundi feeds on crustaceans, molluscs,
and smaller fishes (including its own species); juveniles feed on zooplankton.
This catadromous species inhabits rivers and descends to estuaries and tidal
flats to spawn. At the start of the monsoon, males migrate downriver to meet
females, who lay very large numbers of eggs (multiple millions each). The adults
do not guard the eggs or the fry, which require brackish water to develop. The
species is sequentially hermaphroditic, most individuals maturing as males and
becoming female after at least one spawning season; most of the larger specimens
are therefore female.
| Flavour |
Mild to Medium |
| Oiliness |
Low to medium |
| Moisture |
Moist |
| Texture |
Medium to Firm large flakes |
| Flesh Colour
|
White |
| Price |
A medium to high priced fish |
| Nutrition Facts for Barramundi (Based
on 100g of Raw Product) |
| Kilojoules |
n/a |
| Cholesterol |
45 mg |
| Sodium |
n/a |
| Total Fat (Oil) |
0.9g |
| Saturated Fat |
43% of total fat |
| Monounsaturated Fat |
32% of total fat |
| Polyunsaturated Fat |
26% of total fat |
| Omega-3, EPA |
11 mg |
| Omega-3, DHA |
50 mg |
| Omega-6, AA |
57 mg |
Photographs
Barramundi Links
Barramundi Recipes
Barramundi (Sea Bass) Recipes
- How To Cook Fish.info
Barramundi Recipes (Sea Bass)
- From Sea-Ex.com
US Food & Drug Administration:
US FDA - EU SEAFOOD PROCESSOR EXPORT
CERTIFICATE LISTS
In the past the EU has accepted and used the FDA list of approved seafood
establishments for acceptance of U.S. seafood shipments. However, due to a
change in EU legislation, the EU began maintaining their own Official List of
approved establishments. This has resulted in two separate (and different)
lists:
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