print Print this page

Barramundi

In season Spring Autumn Winter

Food Description:

Barramundi is an Aboriginal word meaning 'river fish with large scales'. Barramundi are both wild-caught and farmed. Barramundi can reach up to 1.5m and 50kg, although the majority of caught fish weigh less than 6kg. Farmed Barramundi, however, average about 400g in weight and 35cm in length. Baby Barramundi, often referred to as plate-size, are also farmed commercially.

Note about amines: Fresh seafood has low amine levels, but when older than two days the amine content rises to moderate, and any fish that has been frozen has high levels.

General Information:

Category: Seafood - Finfish
To Buy: Plate-size, baby Barramundi are currently less expensive than wild-caught. Wild-caught Barramundi is usually sold in fillets.  Look for firm, white fillets that have no brown markings, no oozing of water and a pleasant fresh smell.
To Store: Wrap whole fish or fillets in plastic wrap, or put in an airtight container. Keep 2-3 days in the refrigerator or up to 6 months in the freezer, providing your freezer operates at –18ºC.
Tips and Tricks: Scale, clean and gut fish. Cut large fillets into serving-size portions. Wild-caught Barramundi have a few large bones that can be easily removed. Baby Barramundi are best served whole as they are an ideal plate-sized fish.

Nutrition (Per serve):

Weight (grams): 160
Carbohydrates, g: 0.0
Fat (g): 1.9
Monosaturated Fat , g: 0.5
Vitamin B2: Aids in the metabolism of fats, protein and carbohydrate. Also involved in maintaining mucous membranes and body tissues, good vision and health of skin.
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Phosphorus: Closely related to calcium, this mineral is an important component of bones and teeth and helps maintain the body's energy supply and pH levels.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Energy (kJ): 635
Protein (g): 33.3
Saturated Fat, g : 0.6
Omega 3's (g): Polyunsaturated fatty acids essential in the diet as the body can't produce naturally. Lowers levels of harmful LDL cholesterol and blood pressure, therefore protects against heart disease. Involved in production of anti-inflammatory prostaglandins.
Niacin (B3):
Magnesium: Involved in energy production and proper functioning of muscles and nerves, magnesium also promotes the absorption of other minerals and promotes blood vessel dilation and lowers the risk of blood clots.
Sodium: Helps to maintain water levels in the body and is involved in secretion of gastric juices and nutrient transport. High amounts of sodium may lead to water retention and high blood pressure if it is not adequately excreted.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Safe/negligible amount

Cooking:

Cooking Tips: 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.

Benefits the Following Health Conditions:*

Aches & Pains
Asthma
Atherosclerosis
Eczema
Low Energy
Acne
Arthritis
Dandruff
Heart Disease
Skin Conditions

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Facebook Twitter RSS