Product Description
– Common Name: Seabass (or) Barramundi
– Alternative Name: Asian Seabass; Barramundi Perch; Giant Perch, Palmer, Cockup, Bekti, Nair Fish, Silver Barramundi and Australian Sea-bass.
– Scientific name: Lates calcarifer
– Process type: Whole Round; headless; gutted; fillets; steaks
– Sizes: 500 gms to 2 kgs (Farmed); 500 gms to 5 kgs (Wild)
– Packing: In 12 / 15 kg boxes
– Form: Fresh Chilled
– Method of Catch: LHP – Hand Lines & Pole Lines (Hand Operated)
– Fishing Zone: FAO 051
Usually sold in fillets and cutlets, barramundi has a firm, moist, white-pinkish flesh. Fillet(s) have very fine white meat, with a mild taste. Can be prepared in different ways, but frying and roasting do have the preference.
Interesting Facts:
– The name Barramundi is Aboriginal for “large-scaled silver fish”.
– Virtually all Barramundi are born male, then turn into females when they are 3 – 4 years old.
– Barramundi live in fresh water, salt water and estuaries (where fresh and saltwater meet).
– A Barramundi”s age is determined by counting growth rings on their scales (much like counting growth rings on a tree).
– Large female Barramundi can produce 32 million eggs in a season.
– Barramundi have been recorded up to 4 feet long and weighing nearly 90 lbs!
– Barramundi can travel great distances in a lifetime; one fish was tagged and found 400 miles away.
Cooking Tips: It”s a versatile fish that”s great steamed, fried, baked or barbecued. Medium flake size, very white fleshed soft/tender very moist fleshy succulent texture moderate flavoured, predominant fish but mildly earthy.
