Barramundi, also known as Asian seabass, is a highly prized species of fish found in the Indo-Pacific region. It is a popular species for aquaculture and recreational fishing.
Barramundi come in a range of colours including silver, green, blue and bronze, often with dark spots and stripes, and have sleek and elongated bodies with distinctive large mouths and sharp teeth. They can grow up to 1 meter in length and weigh up to 20 kilograms, but are more commonly found in the range of 30-40cm in length and 1-5kg in weight.
Their flesh is white and has a firm, moist texture with a mild and sweet flavour. It is often compared to other popular white-fleshed fish such as sea bass, halibut and cod.
Interestingly, barramundi breeding typically involves younger men/older women pairings. Not only are barramundi open and accepting when it comes to exploring other environments, but nearly all of them explore different gender identities. After being born male, most barramundi make the transformation to female around the age of 3-4.
Where are they from?
Barramundi are widely distributed across the Indo-Pacific region, from the Red Sea in the west to the waters off northern Australia in the east. They can be found in both freshwater and saltwater environments and are a common species in the waters of Southeast Asia, including Thailand, Indonesia, and Australia.
Considered a responsible choice, Barramundi aquaculture is largely based on closed containment systems, which reduce the risk of escape and disease transfer to wild populations. Additionally, many farmed barramundi operations are certified by organisations like the Aquaculture Stewardship Council (ASC), which provides assurance that the fish have been farmed to the highest environmental and social standards.
Cooking and nutrition
Barramundi is known for its versatility in the kitchen, as it can be grilled, baked, fried, and steamed, among other cooking methods. It is often used in Asian cuisine, where it is a popular ingredient in dishes such as Thai green curry, Indonesian fish cakes, and Singaporean fish head curry.
Nutritionally, barramundi is a good source of protein, omega-3 fatty acids, and vitamins B12 and D. It is also relatively low in fat and calories.
In conclusion, barramundi is a versatile, delicious, and sustainable species of fish that is a great option for those looking to add a new species to their repertoire. With its mild, sweet flavour and firm, moist flesh, it is sure to be a hit with seafood lovers everywhere.