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Beche De Mer
(Sea Cucumber - Trepang)

Cooking Barramundi :

Barramundi flesh is white and moist with a medium to firm texture and fairly large flakes. The flavour is mild, subtle and highly prized. Barramundi are very versatile when it comes to cooking. Barramundi is well suited to all methods of cookery because of its moist texture and mild flavour. It is delicious when pan-fried, steamed, chargrilled or barbecued. Best served with leafy green vegetables such as baby bok choy and rocket.  

Buying Barramundi
Wild-caught Barramundis are usually sold in fillets or cutlets. In fillets and cutlets, look for lustrous, firm, moist white-pinkish flesh without any brown markings or oozing water and with a pleasant fresh smell. Farmed baby Barramundis are mostly sold whole, look for firm flesh, which springs back when touched and a pleasant fresh smell.

To Store
Make sure whole fish is scaled, gutted and cleaned thoroughly. Wrap whole fish, fillets and cutlets in plastic wrap or place in an airtight container. Refrigerate for 2-3 days or freeze whole fish for up to 6 months, and fillets or cutlets for up to 3 months, below -18ºC.

To Cook
Yield is 45-50%. Barramundi flesh has large flakes, mild flavour, low-medium oiliness depending on the season, moist flesh and medium to firm texture depending on size. Wild-caught Barramundi has only a few large bones, which can easily be removed. Cut large fillets into serving size portions. The centre bone of cutlets can be removed and a filling placed in the cavity. Baby Barramundis are best served whole (scaled, gutted and cleaned) as they are an ideal plate-sized fish. Barramundi skin is fine and can be left on during cooking.

Whole Farmed Barramundi with a Soy & Ginger Sauce - Asian style marinated and served with steamed Chinese vegetables.

Char-grilled Barramundi Burger with tropical Salsa - marinated with lemon and white wine, char-grilled and serviced on a bun with a paw-paw, roma tomato and avocado salad

Barramundi with Olives, Tomatoes & Garlic - Barramundi with a lovely sauce of chopped Kalamata olives, cherry tomatoes, garlic and fresh thyme.

Microwave Cooking Times for Fish
- Fish fillets – 5 minutes per 500g on medium-high, +50 seconds more for thicker fillets, or until flesh flakes
- Whole fish - Large – 6 minutes/750g on medium
- Whole fish – Small – 3-4 minutes on medium

 

Colour of Raw Fillet:	White
Texture:	Large, firm flakes.  Tender.
Fat Content:	Low to high (varies with season)
Flavour:	Distinct mild flavour.

Video Recipes showing how to cook Barramundi or Sea Bass:
Miso Glazed Barramundi	Barramundi and Prosciutto	Sesame Salt Roasted Sea Bass	Sea Bass with Pepper Sauce

See Also: 
Information on Barramundi & Sea Bass

Angling & Fishing for Barramundi

Commercial Fishing for Barramundi & Aquaculture Production

Cooking Barramundi & Sea Bass

More Links & Resources on Barramundi & Sea Bass