A fairly new fish on the U.S market, the barramundi is found in both fresh and saltwater in the area from the Persian Gulf to Australia. Another common name for the barramundi is Asian sea bass but it is also found under the names giant perch, giant sea perch and Australian sea bass.
It is a popular fish both for sportsman and for commercial fisheries.
Most of the fish found on the market however are from fish farms with Indonesia being the largest exporter. The United States has also gotten into raising the barramundi in fish farms with production in Massachusetts and Florida. The farmed fish from the United States is considered the best because they are raised in recirculating tanks. This type of fish farming is considered environmentally friendly. It is a good fish for farm raising because it grows fast and can reach its market size of about 2 pounds in about 1 year. Where salmon needs about 3 pounds of fish based feed to produce 1 pound of meat, the barramundi does it with about 1/2 a pound.
In the wild the barramundi is a demersal fish which means it gets its food from the bottom or near the bottom. Bottom feeding fish usually have much less oil than fish that feed from open water. It is a strong fighting fish that has been known to reach 80 pounds and 4 feet in length. Almost all barramundi are born male and turn into females at about 3-4 years old.
Smaller fish are known to be better eating than large ones.
The barramundi has a pinkish-gray flesh that turns white after cooking. It is
mild in flavor with a flaky flesh. The best way to cook barramundi is to deep fry, pan fry, sauté, oven fry or bake. Click on one of the following links for directions for cooking.
HOW TO DEEP FRY Fish
OVEN FRY FISH