Native to Australia and the Indo-Pacific, barramundi proves to not only offer a desirable taste and culinary properties, it’s packed with heart-healthy Omega-3s. The species is widely distributed in the Indo-West Pacific region from South Asia to Papua New Guinea and Northern Australia. The fish is known as pla kapong in Thai and as bhetki in Bengali.
Barramundi has a silky, buttery, rich, sweet flavor. It has white, medium-firm flesh. It is similar in flavor and texture to sea bass, snapper, and sole. And because of its moderate fat content, this fish is nearly impossible to overcook. Many people have also found barramundi pleasant to cook at home because it doesn’t give off a strong odor like salmon or other oily fish.
Culinary Uses
grilling, roasting, broiling, sautéeing, steaming, and frying.
The size of the fish is more or less 1kg
