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 & 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.
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.