Farmed BarramundiBarramundi


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.

For a distinctly Australian experience, wrap whole barramundi stuffed with lemon aspen or muntharies in paperbark leaves, then bake. This can be served with lemon myrtle butter and roasted macadamias. The Aborigines traditionally wrap barra-mundi in the leaves of the wild ginger plant and bake it in hot ashes.

Drizzle a dressing of extra virgin olive oil and lemon myrtle leaves over crispy-skinned barramundi and serves this whole on salad greens garnished with bunya nuts

Common Forms

  Frozen Chilled Live
Farmed Barramundi Whole Full Yes No No
Whole Full No Yes Yes
Whole G&g Full Yes Yes No
Fillets Full Yes Yes No
Wings Yes Yes No
Wild Barramundi Whole G&g Yes No No

Flavour: Mild Small barramundi have a lighter flavour than larger fish.

Oiliness: Low to medium Varies with season

Moisture: Moist

Texture:Medium to firm Large flakes

Flesh Colour: White

Thickness: Medium fillets, but larger fish can be cut into thick steaks

Bones:Only a few large bones, which are easily removed

Price: Barramundi is a medium- to high-priced finfish. Wings and rib offcuts are available at a medium price.

Suggested Wines

This large-flaked finfish has a subtle flavour, particularly when small. Select medium-bodied, cool climate, crisp, dry white wines. Generally avoid warm climate rieslings and sauvignon blancs.

Cooking Ideas

Bake   Deep Fry
Grill/ Poach Raw
Shallow Fry Smoke Steam/microwave

When Caught

Harvested year round from farms. Wild caught from February until November. Fisheries closures occur in Queensland from November through January and in the Northern Territory from October through January.

Important Features

Wild/Farmed Wild and farmed Barramundi are farmed commercially to a range of sizes.

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 word barramundi was used by the Aborigines and means river fish with large scales. Barramundi are much sought after by recreational fishers.

Imports India, Indonesia, Malaysia, Myanmar, Papua New Guinea, Singapore, Taiwan, Thailand and Vietnam: mostly fillets

Common Size 30 to 90 cm

Overseas Names

GB, USA: barramundi; J: akame; RI: kakap; SGP: siakap; T: pla kapong khao; General: Asian seabass


Moreton Bay bug, Endeavour prawn, king prawn, tiger prawn, freshwater crayfish, school prawn

Coral trout weighing 0.6 1.0 kg are sometimes called plate size.

Nutrition Facts

per 100g of raw product

Kilojoules na
Cholesterol 45mg
Sodium na
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 57mg