Recipes For Barramundi Or Sea Bass

Barramundi flesh is white and moist which has a medium to firm texture and fairly large flakes. The flavour is mild, subtle and highly prized. Barramundi are certainly versatile in relation to cooking. Barramundi flesh is white and moist having a medium to firm texture and fairly large flakes. The flavour is mild, subtle and highly prized. Barramundi are incredibly versatile on the subject of cooking. Barramundi is perfect to all strategies to cookery due to its moist texture and mild flavour. It is delicious when pan-fried, steamed, chargrilled or barbecued. Best served with leafy green vegetables like baby bok choy and rocket. Wild-caught Barramundis are generally sold in fillets or cutlets. In fillets and cutlets, seek out lustrous, firm, moist white-pinkish flesh without brown markings or oozing water and that has a pleasant fresh smell. Farmed baby Barramundis are generally sold whole, hunt for firm flesh, which springs back when touched and a pleasing fresh smell. Make sure whole fish is scaled, gutted and cleaned thoroughly. Wrap whole fish, fillets and cutlets in plastic wrap or devote an airtight container. Refrigerate for 2-3 days or freeze whole fish for as much as 6 months, and fillets or cutlets for as much as 3 months, below -18ºC. Yield is 45-50%. Barramundi flesh has large flakes, mild flavour, low-medium oiliness according to the season, moist flesh and medium to firm texture dependant upon size. Wild-caught Barramundi only has a few large bones, which may easily be removed. Cut large fillets into serving size portions. The centre bone of cutlets can be removed along with a filling put into the cavity. Baby Barramundis would be better served whole (scaled, gutted and cleaned) because they're an ideal plate-sized fish. Barramundi skin is okay and can end up on during cooking. Whole Farmed Barramundi having a Soy & Ginger Sauce - Asian style marinated and served with steamed Chinese vegetables. Barramundi with Olives, Tomatoes & Garlic - Barramundi which has a lovely sauce of chopped Kalamata olives, cherry tomatoes, garlic and fresh thyme. Texture: Large, firm flakes.

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