The Catch: barramundi

What I find really interesting is that barramundi isn’t an exclusively Australian fish. It’s native to large parts of Southeast Asia and shorelines in the Indian Ocean. And if you visit those parts of the world and see sea bass on the menu, there’s a good chance it’ll be what we call barramundi.

Moreover, it’s an incredibly adaptable fish, thriving in a broad range of environments – from freshwater estuaries to the open sea. This makes it an ideal species for aquaculture where barramundi can be raised and processed for consistency in flavour, texture and portion size. Interestingly, some of the best barramundi in the world are farmed in the Red Sea where the high saline content and ocean currents make it the perfect environment to raise fish from Australian stock.

Farmed barramundi has improved in leaps and bounds with aquaculture standards ensuring high levels of water quality and controlled feed regimes. This sees farmed barramundi with not only great texture but a subtle clean taste. Additionally, farmed barramundi is harvested, processed and frozen in a rapid sequence that locks in freshness and quality.

Another little-known fact about barramundi is that it’s a species without pin bones. So, unlike other popular species like salmon or whiting, there’s less risk of bones in the flesh. Vietnam is a high-level producer of quality farmed barramundi. There, the processing skills are meticulous and each portion is carefully checked for any trace of bone. This attention to detail ensures that boned barramundi in smaller 125g portion sizes meets the high standards required for aged care facilities, making it a popular choice.

Furthermore, skilled seafood butchers have developed the barramundi ‘boat cut’. This is where the whole fish is left intact, head and tail on, while the bones and innards are removed with just a slit along the dorsal line or top of the fish. This technique is perfect for presenting the fish whole, such as deep-fried Thai-style, filled with fresh, crunchy green pawpaw salad.

With its affordable cost and beautiful flaking – yet durable – texture, barramundi is a fish perfect for recipe development as it can handle the chef’s creative journey. Its mild flavour also makes it the perfect blank canvas for chefs to practise their creativity. One dish I tried recently was marinated in bold Middle Eastern spices such as cumin, coriander, paprika and lemon zest. When served with a side of tabbouleh and a dollop of creamy, garlicky toum, it was simply outstanding.

A lot of barramundi is sold as skinless fillets. These are perfect for wet dishes like Thai green curry, redolent with Thai basil, makrut lime and pandan leaves, where the chunks of white flesh sit beautifully in the rich sauce. Barramundi is also ideal for a Goan fish curry made with tomato, coconut and balanced with the sharpness of tamarind. Remember, if you’re using barramundi in wet dishes, add it towards the end of cooking to avoid overcooking.

Barramundi cooks evenly and is ideal for big-batch cooking, which is preferred in residential living facilities. The skin of barramundi is known for its ability to crisp to crunchy perfection and portions with skin are incredibly popular.

I’ve also been treated to some exceptional classic dishes, one of which was a delicious barramundi fillet with lemon and capers. This refreshing dish featured a pan-seared barramundi portion with super crisp skin, served with a delicately buttery lemon and caper sauce. Paired with a simple green salad and a glass of old-fashioned chardonnay, it was simply delicious.

Check out this delicious recipe for Spanish fish stew featuring skinless barramundi portions – a perfect combination of classic Spanish flavours with modern Australian technique and style.