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Barramundi

Barramundi Flavor Scale
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Barramundi Flavor Profile

Barramundi has flesh which is a pearly-pink when raw and white when cooked. Barramundi has firm flesh with large, moist flakes and a sweet, buttery flavor profile. The flesh has only a few bones which are large and easy to remove. Small Barramundi have a milder taste than larger Barramundi.  The skin is also edible and crisps up nicely.

Typical Wholesale Products

Live (limited availability), Whole, Fillets

Cooking Methods

  • Bake
  • Broil
  • Deep-Fry
  • Grill
  • Poach
  • Saute
  • Smoke
  • Steam
  • Sushi

Alternate Names

Asian Sea Bass, Barra, Barramundi Perch, Bekti, Cockup, Giant Perch, Nairfish, Palmer, Silver Barramundi. The name Barramundi is Aboriginal for "large-scaled river fish."
Sushi name: Akame
Note: Nile Perch is sometimes wrongly marketed as Barramundi.

Barramundi Description (Lates calcarifer)

Barramundi are a member of the Sea Bass family.  They are native to Australia and Southeast Asia and can be found primarily in fresh water, but they also are found insalt water and estuaries during migration. Barramundi fished from salt waters are longer, with a grey-green dorsal section, silvery-grey belly and yellowish fins. Those caught in fresh water rivers are more golden and wider. All Barramundi begin their lives as males, then at age 5 they become female. Barramundi for the market average between 1.5 - 2 lbs.

Barramundi Fillet Barramundi 

Fresh Availability

Fresh seafood availability chart: green areas show peak availability, light green show limited availability, gray indicates not available fresh.  Farmed Barramundi is available all year long.

Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec
                                                                                               

 

Barramundi Butchering Yield Percentage and Recovery

ItemTo Skin/On FilletsTo Skin/Off FilletsNotes
Whole Round (Head/On ungutted)   38% If you have yield info on this fish please comment below.

 

Range & Habitat

 Wild Barramundi are native to the waters of northern Australia and Southeast Asia.  It is raised in aquaculture in Australia, India, Malaysia, Indonesia, Israel, the Phillipines, Poland, Thailand, the United States and Vietnam.

Barramundi Range & Location
AquaMaps     Data sources: GBIF

 

Barramundi Sustainability Info

NameAlternate NamesCatch MethodCatch
Region
Seafood
Watch
Blue
Ocean
Ocean
Wise
Sea
Choice
Mercury
Concerns?
Barramundi
Lates calcarifer
Asian Sea Bass, Barra, Giant Perch, Nairfish, Palmer, Silver Barramundi Farmed, Closed Recirculating US Green-icon_20.png  na Green-icon_20.png Green-icon_20.png no
Barramundi
Lates calcarifer
Asian Sea Bass, Barra, Giant Perch, Nairfish, Palmer, Silver Barramundi Farmed, Closed Recirculating Australia Red-Dot_20.png  na Red-Dot_20.png  Yellow-icon_20.png no
Barramundi
Lates calcarifer
Asian Sea Bass, Barra, Giant Perch, Nairfish, Palmer, Silver Barramundi Farmed, Open-net Pen/Cage Australia Red-Dot_20.png  na Red-Dot_20.png Red-Dot_20.png no
Barramundi
Lates calcarifer
Asian Sea Bass, Barra, Giant Perch, Nairfish, Palmer, Silver Barramundi Farmed, Open-net Pen/Cage Southeast Asia Red-Dot_20.png na Red-Dot_20.png  Red-Dot_20.png no
Barramundi
Lates calcarifer
Asian Sea Bass, Barra, Giant Perch, Nairfish, Palmer, Silver Barramundi Farmed, Open-net Pen/Cage Taiwan Red-Dot_20.png  na Red-Dot_20.png Red-Dot_20.png no
Barramundi
Lates calcarifer
Asian Sea Bass, Barra, Giant Perch, Nairfish, Palmer, Silver Barramundi Wild, Gillnet Indo-Pacific na Green-icon_20.png under review na no
Disclaimer: The sustainability info above is accurate to the best of our knowledge. However, each program randomly updates their information without our knowledge. We therefore recommend that you verify the current accuracy of this information.

 Green-icon_20.png = Best Choice/Recommended     Yellow-icon_20.png = Good Alternative     Red-Dot_20.png = Avoid/Not Recommended
 
       
Updated
Feb 2013
 

 

Nutritional Information

based upon a 6 oz (171 grams) raw edible serving

* Calories/Calories from fat 185
* Protein grams 34.3
* Fat grams 1.5
* Saturated fat grams .7
* Sodium milligrams n/a
* Cholesterol milligrams 77
* Omega-3 grams 1
 

 

 
 

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David Buchanan is a professional chef and author of Chefs-Resources.com, a site geared towards providing chefs and culinarians useful info to help in their kitchens.
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Comments [ Add a Comment ]

MAGICOFSPICE [ Jul 18, 2010 ]

Another wonderful culinary profile...I have never purchased this one fresh, I can see it has a bit limited availability. I will keep an eye out during the peak times:)