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.
