Has anyone ever eaten a fish called barramundi? Is it bony?!
Has anyone ever eaten a fish called barramundi? Is it bony?
Answers:
Barramundi are excellent eating.
Colour of Raw Fillet: White
Texture: Large, firm flakes, Tender.
Fat Content: Low to high (varies with season)
Flavour: Distinct mild flavour.
Here is some more info for you :
Buying and storing barramundi
Small farmed barramundi are generally less expensive than wild fish. The flesh should be firm and very white, with no dark spots, odour or weeping. The eyes should be clear and shiny and the backbone should spring back when pressed with a finger.
It is best to buy a fish already cleaned by the fishmonger, since the gills are razor-sharp. The translucent round scales, 3 cm in diameter, tend to fly off in all directions and stick to everything in the vicinity.
Wrapped in plastic film and placed in an airtight container, the fish will keep for 2-3 days in the refrigerator and up to 6 months in the freezer.
Using
Scale, clean and gut the fish if not already done by your fishmonger.
Use small barramundi whole; fillet larger wild fish.
Barramundi is suited to all kinds of cooking, steaming, pan frying, etc. With a few herbs, a little lemon or lime, a splash of white wine, it is always excellent.
Its flesh is delicate; it is best to cook it over medium heat; wrap it for cooking on the grill.
Serve with a green leaf vegetable: spinach, baby bok choy, arugula, etc.
The fish's white flesh is delicate, mild-flavoured, and relatively boneless, making it a popular (and sometimes expensive) food which can be prepared in many ways