Barramundis flesh is pearly pink and when cooked the meat turns clean white. Barramundi has a firm, moist texture and large flakes and this fish is prized for its sweet, buttery flavor.
Australia’s Aborigines dubbed this species barramundi, meaning river fish with large scales; it spends most of its life in rivers, migrating to estuaries to breed and then returning to its original river system. A member of the sea bass family, barramundi is native to Australia’s northern tropical waters and parts of Southeast Asia.
This portion of Barramundi is a perfect dinner serving size. It is completely boneless and ready to cook. This portion is a vaccume packed portion and can last up to 6 months in your freezer
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