New foods excite me. So imagine my delight when I discovered barramundi. Which fish is this? Such was a surprise reaction, given my penchant for seafood. I thought I was well-versed in all things fish. But what can I say? I was bored with salmon and wanted to try something new.
My favorite online fishmonger, the iconic Fulton’s Seafood market, was having a sale, and there it was, this unfamiliar fish with an interesting name. But precisely what is Barramundi?
As it turns out, this mild white fish is a relative newcomer to the U.S. Market. Native to Australia, barramundi means river fish with large scales, so named by Australia’s Aborigines. A member of the sea bass family, barramundi has a sweet buttery flavor and, as I quickly learned, needs little seasoning to provide an absolutely delicious meal.
Preparing barramundi was simple. I kept to my usual cooking style, adding a rub comprised of olive oil, lime, garlic, a pinch of salt, and onion seasoning. I then grilled the fish until flaky and plated my creation with a side of spinach, tomatoes, and steamed barley to create an excellent meal all around. As an added bonus, barramundi is relatively low in calories, mercury, and fat, while still providing a decent amount of omega-3 fatty acids. Unusual for a white fish, the amount of omega-3 content in barramundi is actually comparable to some salmon species.
Barramundi will not replace my favorite healthy salmon, but if you are looking for a bit of variety, try barramundi. You won’t be disappointed.