{"id":134,"date":"2008-06-27T15:23:09","date_gmt":"2008-06-27T05:23:09","guid":{"rendered":"http:\/\/202.60.70.40\/~australi\/?page_id=134"},"modified":"2010-01-11T21:53:49","modified_gmt":"2010-01-11T11:53:49","slug":"barramundi-2","status":"publish","type":"page","link":"https:\/\/australiantropicalfoods.com\/index.php\/australian-seafood\/barramundi-2\/","title":{"rendered":"Barramundi"},"content":{"rendered":"

\"Farmed<\/a>Barramundi<\/p>\n

\u00a0<\/p>\n

The barramundi is one of Australia’s most popular foodfishes. It is well known overseas and graces tables of top restaurants around the world.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

Drizzle a dressing of extra virgin olive oil and lemon myrtle leaves over crispy-skinned\u00a0barramundi and serves this whole on salad greens garnished with bunya nuts<\/p>\n

Common Forms<\/p>\n

\n\n\n\n\n\n\n\n\n\n\n
\u00a0<\/th>\nFrozen<\/th>\nChilled<\/th>\nLive<\/th>\n<\/tr>\n<\/thead>\n
Farmed Barramundi Whole Full<\/td>\nYes<\/td>\nNo<\/td>\nNo<\/td>\n<\/tr>\n
Whole Full<\/td>\nNo<\/td>\nYes<\/td>\nYes<\/td>\n<\/tr>\n
Whole G&g Full<\/td>\nYes<\/td>\nYes<\/td>\nNo<\/td>\n<\/tr>\n
Fillets Full<\/td>\nYes<\/td>\nYes<\/td>\nNo<\/td>\n<\/tr>\n
Wings<\/td>\nYes<\/td>\nYes<\/td>\nNo<\/td>\n<\/tr>\n
Wild Barramundi Whole G&g<\/td>\nYes<\/td>\nNo<\/td>\nNo<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Flavour<\/strong>: Mild Small barramundi have a lighter flavour than larger fish.<\/p>\n

Oiliness: <\/strong>Low to medium Varies with season<\/p>\n

Moisture: <\/strong>Moist<\/p>\n

Texture<\/strong>:Medium to firm Large flakes<\/p>\n

Flesh Colour: <\/strong>White<\/p>\n

Thickness: <\/strong>Medium fillets, but larger fish can be cut into thick steaks<\/p>\n

Bones:<\/strong>Only a few large bones, which are easily removed<\/p>\n

Price: <\/strong>Barramundi is a medium- to high-priced finfish. Wings and rib offcuts are available at a medium price.<\/p>\n

Suggested Wines<\/span><\/p>\n

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.<\/p>\n

Cooking Ideas<\/p>\n

\n\n\n\n\n\n\n
Bake<\/td>\n\u00a0<\/td>\nDeep Fry<\/td>\n<\/tr>\n
Grill\/<\/td>\nPoach<\/td>\nRaw<\/td>\n<\/tr>\n
\u00a0<\/td>\n\u00a0<\/td>\n\u00a0<\/td>\n<\/tr>\n
Shallow Fry<\/td>\nSmoke<\/td>\nSteam\/microwave<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

When Caught<\/p>\n

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.<\/p>\n

Important Features<\/p>\n

Wild\/Farmed <\/strong>Wild and farmed Barramundi are farmed commercially to a range of sizes.<\/p>\n

Habitat <\/strong>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.<\/p>\n

Remarks<\/p>\n

The word barramundi was used by the Aborigines and means river fish with large scales. Barramundi are much sought after by recreational fishers.<\/p>\n

Imports <\/span>India, Indonesia, Malaysia, Myanmar, Papua New Guinea, Singapore, Taiwan, Thailand and Vietnam: mostly fillets<\/p>\n

Common Size <\/span>30 to 90 cm<\/p>\n

Overseas Names<\/span><\/p>\n

GB, USA: barramundi; J: akame; RI: kakap; SGP: siakap; T: pla kapong khao; General: Asian seabass<\/p>\n

Alternatives<\/span><\/p>\n

Moreton Bay bug, Endeavour prawn, king prawn, tiger prawn, freshwater crayfish, school prawn<\/p>\n

Coral trout weighing 0.6 1.0 kg are sometimes called plate size.<\/p>\n

Nutrition Facts<\/span><\/p>\n

per 100g of raw product<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
Kilojoules<\/td>\nna<\/td>\n<\/tr>\n
Cholesterol<\/td>\n45mg<\/td>\n<\/tr>\n
Sodium<\/td>\nna<\/td>\n<\/tr>\n
Total fat (oil)<\/td>\n0.9g<\/td>\n<\/tr>\n
Saturated fat<\/td>\n43% of total fat<\/td>\n<\/tr>\n
Monounsaturated fat<\/td>\n32% of total fat<\/td>\n<\/tr>\n
Polyunsaturated fat<\/td>\n26% of total fat<\/td>\n<\/tr>\n
Omega-3, EPA<\/td>\n11 mg<\/td>\n<\/tr>\n
Omega-3, DHA<\/td>\n50 mg<\/td>\n<\/tr>\n
Omega-6, AA<\/td>\n57mg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Barramundi \u00a0 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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":7,"menu_order":2,"comment_status":"open","ping_status":"open","template":"","meta":{"ngg_post_thumbnail":0,"footnotes":""},"class_list":["post-134","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/134","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/comments?post=134"}],"version-history":[{"count":1,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/134\/revisions"}],"predecessor-version":[{"id":4149,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/134\/revisions\/4149"}],"up":[{"embeddable":true,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/7"}],"wp:attachment":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/media?parent=134"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}