Barramundi with Lemon Butter Sauce | The Better Fish® Barramundi by Australis Aquaculture (2024)

FAQs

What is the best way to eat barramundi? ›

It's a versatile fish that's great steamed, fried, baked or barbecued.

But more feed manufacturers are using less wild-caught fish. Farmed barramundi has a better "wild fish in to farmed fish out" ratio than rainbow trout and Atlantic salmon. Barramundi is an excellent option if you're looking for healthy fish to add to your diet. There are many benefits to this sustainably farmed fish.

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.

Barramundi is High in Key Nutrients

In order to meet the recommended omega-3 requirements for a healthy heart and brain power, eat Aussie barra at least once or twice a week.

Packed with nutrients for a healthier you

With half the calories of salmon, Barramundi is still packed with Omega-3 fatty acids (known to promote both brain and cardiovascular health) and boasts 21 grams of lean protein in a four-ounce serving.

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.

Barramundi will now be available in 14 states including New York, New Jersey, Pennsylvania, Delaware, Maryland, Washington D.C., Virginia, Kentucky, Georgia, Florida, Idaho, California and Arizona with plans already in place to expand to the Southeast and Florida later this year.

The best way to determine if fish has gone bad is to smell it. If the fish smells sour or spoiled, throw it out. If the fish has a mild ocean smell, it's likely safe to eat—but if you aren't certain, there are other signs you can look for. For example, it's bad fish if it appears or feels slimy and/or has a dull color.

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.

Is tilapia or barramundi better? ›

“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.

Pretty much any method from pan frying to steaming works well with this fish. Barramundi's mild taste and medium/high fat content make it not only versatile, but also hard to burn. So, if you're not used to cooking fish, this is a great one to start with.

Safety aside, certain fish skins just don't taste good. Avoid eating tuna skin, which is thick and tough, and skate skin, which is prickly. Swordfish and monkfish also have thick, leathery skins that you probably want to avoid. Salmon skin is delicious, as is barramundi skin—especially when cooked nice and crispy.

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.

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.

What Does Barramundi Taste Like? 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.