Similar to a large wild Sea Bass, and also known as Giant Sea Perch, though Barramundi has darker markings, and heavier scales. It’s a highly prized fish, especially in Australia, where wild fish range from 2 to 8kg commercially, but can grow up to 55kg.

Barramundi is now also beginning to be farmed successfully, which will bring smaller, portion-sized fish onto the market. It has moist flesh with large flakes, and a sweet taste which, like Sea Bass, can stand on its own, as well as suiting most flavours and recipes. Cook using any method, though it’s not good for poaching.

Popular in Australian fusion cuisine, where East meets West.

Best barramundi I ever tasted was prepared by David and Jan Whitcombe of Port Moresby Papua New Guinea in 1979. Lightly dusted with flour, deep fried and served with sweet ginger pickle. The use of Bluefin Tuna spines instead of forks was inspired.