Barramundi

Where Caught

Found
Found and caught

Map of Australia showing where Barramundi are found and caught.

When Caught

Harvested year round from farms. Wild caught from February until November. Fisheries closures occur in Queensland from November through January and in the Northern Territory from October through January. In Western Australia, the fishery is closed west of

Important Features

Wild/Farmed: Wild and farmedBarramundi are farmed commercially to a range of sizes.
Habitat: Saltwater, estuarine and freshwaterAfter spawning in saltwater, juvenile barramundi migrate into tidal creeks and then disperse over inundated floodplains. Farmed mainly in freshwater ponds.

Barramundi Research

FRDC provides a comprehensive search of the latest research papers and images on Barramundi

Remarks

The word barramundi was used by the Aborigines and means river fish with large scales. Barramundi are much sought after by recreational fishers.

Imports

ndia, Indonesia, Malaysia, Myanmar, Papua New Guinea, Singapore, Taiwan, Thailand and Vietnam:: mostly fillets

Common Size

30 to 90 cm

Overseas Names

GB, USA: barramundi; J: akame; RI: kakap; SGP: siakap; T: pla kapong khao; General: Asian seabass

Barramundi (Lates calcarifer)

Photograph by Thor Carter & Mark Burgin

Nutrition Facts

per 100g of raw product

Kilojoules	na
Cholesterol	45 mg
Sodium	na
Total fat (oil)	0.9 g
Saturated fat	43% of total fat
Monounsaturated fat	32% of total fat
Polyunsaturated fat	26% of total fat
Omega-3, EPA	11 mg
Omega-3, DHA	50 mg
Omega-6, AA	57 mg

Cooking Ideas

Bake	Boil	Deep Fry
Grill/barbecue	Poach	Raw
Roe	Roe & Milk	Salted
Shallow Fry	Smoke	Steam/microwave

Note: Cooking Ideas identified by dark bold text are relevant to this species

The barramundi is one of Australia's most popular foodfishes. It is well known overseas and graces tables of top restaurants around the world.

Barramundi yield attractive, boned-out fillets that can be served whole or as cutlets. The large flakes provide good-sized portions and the firm texture makes it a versatile finfish to work with.

Edible parts include wings, frames, cheeks and rib offcuts. Wings are reasonably priced and are very flavoursome. The frames and heads can be used to flavour fish stock.

Barramundi can be fried, grilled, barbecued, baked, char-grilled or steamed. For excellent results, barbecue and then serve with a dressing of lemon and dill butter sauce, or add to an Asian-style stir-fry.

For a distinctly Australian experience, wrap whole barramundi stuffed with lemon aspen or muntharies in paperbark leaves, then bake. This can be served with lemon myrtle butter and roasted macadamias. The Aborigines traditionally wrap barra-mundi in the leaves of the wild ginger plant and bake it in hot ashes.

John Guy, from the Three Shells Restaurant in Coolum, drizzles a dressing of extra virgin olive oil and lemon myrtle leaves over crispy-skinned farmed barramundi and serves this whole on salad greens garnished with bunya nuts

Common Forms


Farmed Barramundi Whole Full	Yes	No	No
Whole Full	No	Yes	Yes
Whole G&g Full	Yes	Yes	No
Fillets Full	Yes	Yes	No
Wings	Yes	Yes	No
Wild Barramundi Whole G&g	Yes	No	No

Flavour: MildSmall barramundi have a lighter flavour than larger fish.
Oiliness: Low to mediumVaries with season
Moisture: Moist
Texture: Medium to firmLarge flakes
Flesh Colour: White
Thickness: Medium fillets, but larger fish can be cut into thick steaks
Bones: Only a few large bones, which are easily removed
Price: Barramundi is a medium- to high-priced finfish. Wings and rib offcuts are available at a medium price.

Suggested Wines

This large-flaked finfish has a subtle flavour, particularly when small. Select medium-bodied, cool climate, crisp, dry white wines. Generally avoid warm climate rieslings and sauvignon blancs.

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