Barramundi is a type of fish that has a unique taste and texture. The fish is trendy in Australia, and you can also find them in so many countries and places.
What does Barramundi taste like? It is known for its white, flaky meat, mild flavor, and firm texture. However, the flavor is both buttery, clean, with a sweet feel to it.
Grilled Barramundi. Credit: canva
What is precisely Barramundi? And how is Barramundi’s taste compared to other fishes? Let’s find out!
Barramundi (Lates calcarifer), or Asian sea bass, is a catadromous fish species that spends most of its adult life in freshwater but must return to the ocean to breed. It’s widely accessible and popular in South Asia, Papua New Guinea, and northern Australia.
Barra is a white-fleshed fish with a flavor somewhat like trout and not Salmon. Although it is eaten all over the Indo-Pacific region, its name stems from the Aboriginal language of Australia. Barramundi is a term that refers to “large-scaled river fish.”
Where does it come from?
You can find their natural habitat in the coastal regions, from Northern Australia, Southeast Asia, and Sri Lanka.
Barramundi is also a sustainable fish. Most ocean-farmed Barramundi comes from countries within their native range, such as Vietnam, Indonesia, and Australia.
You can also locate Barramundi farms on land in various nations, such as our former Turners Falls, Massachusetts facility.
Barramundi is a popular fish, so it’s easy to find it in most grocery stores and seafood markets worldwide.
What does Barramundi look like?
Barramundi can vary in tint from dark red to light pink, depending on the variety.
It has a long body. The species’ upper jaw is apparent, allowing fishers to identify it quickly. Barramundi has n elongated frame with an upward-extending upper jaw and an oblique mouth.
They have scales, and they are huge. They can reach a length of around 7 feet and a weight of roughly 130 pounds.
How to buy it?
Barramundi is a popular fish, so it’s easy to find it in most grocery stores and seafood markets worldwide.
What Does Barramundi Taste Like?
Barramundi is a mild-flavored freshwater fish that can help you get into the world of fish without overpowering your taste buds. It’s ideal for people who dislike strong-tasting fish or those who are new to it.
Barramundi usually has white or pale pink flesh with deep rose-colored bones and big black markings, although they can also be silver-gray with blue speckles over their entire body. Barramundi is delicious in any scenario.
Like other foods and meats, the Barramundi’s flavor depends on the preparation of the fish.
If you’re not used to eating wild fish, you’ll have to get acquainted with the Barramundi fish taste. But after you do, the delicate flavor and taste of this fish will start to grow on you.
Texture
Barramundi fillet. Credit: canva
The Barramundi is a freshwater fish that has large fleshy flakes. The flesh of this fish is exquisite, meaty, and an excellent choice for eating.
The fish has a smooth, buttery taste and delicate skin that crisps up beautifully after searing. It is sometimes dry, but cooking with lots of butter or olive oil will do the trick.
Barramundi’s delicate and gentle flavor, as well as its toothsome texture, makes it popular with those who are picky about fish.
Smell
The Barramundi’s smell is also equally faint as its blend of flavors. While the smell of fish repulses some people, Barramundi does not have a powerful odor like Salmon or tuna.
Flavor
Barramundi has a mild flavor that is both buttery, clean, and sweet.
The Barramundi farmed in the ocean has a deeper, more buttery flavor than its wild counterpart. Therefore, the taste of bigger, older Barramundi will be stronger than that of smaller, younger fish.
Bones
The Barramundi is an excellent fish for those who love to fillet and debone. The bones are easy to remove, making it the best choice if you’re new at this.
Skin
Barramundi Steak with Skin. Credit: canva
Barramundi’s flavor is delicate and mild. On the other hand, the skin has a somewhat more robust taste.
When you fry with the skin on, the fish’s skin shrinks considerably. However, the skin becomes quite soft while cooking. If you’re going to fry the fish, keep the skin on.
Versatility
Barramundi’s meat is versatile. In addition, Barramundi is a white-fish, so that combining with a wide range of other foods is excellent.
Barramundi has a relatively long shelf life, especially when compared to other types of fish. Storing it in the freezer will keep for days until you are ready to cook.
Comparison to other fishes
Salmon
Barramundi is a delicious, healthy fish that is easy to prepare at home. People particular about seafood may find it easier to cook Barramundi since it does not have the pungent odor of Salmon or other oily fish.
Another benefit of eating will barramundi is that it has buttery deliciousness in the mouth. As a result, those who enjoy the taste of Salmon might also appreciate Barramundi.
Grouper
Grouper, like Barramundi, has a similar mild flavor and firm white flesh. Their fillets are moist and have a buttery texture that few can resist.
Snapper
Snapper is a reasonably common fish that can vary in taste depending on the variety.
Use red snapper or yellowtail for a similar-tasting barramundi substitute. The snapper is a popular fish because of its delicious, slightly sweet, nutty flavor and moist, delicate flesh. Anglers, restaurants, and home cooks all appreciate them.
Halibut
Halibut is a flounder with firm pinkish-white meat that has a mild flavor. The fish will have delectable large flakes after it’s cooked, which most people will enjoy.
Keep in mind that frozen halibut has less moisture than fresh halibut, making them easier to overcook.
Cod
Cod is a common fish that you can find in any store. Its thick, wet fillets are especially popular worldwide. Although cod is less sweet and firm than Barramundi, it still works well as a replacement.
Mahi-mahi
Mahi-mahi is mild and sweet, with large, juicy flakes that are delicious. Unfortunately, it’s not always as simple to come by, but if you can get it locally, it’s certainly worth a shot.
Barramundi with crispy skin is a popular dish, but mahi-mahi has a thick layer of skin that is best to remove before cooking.
Tilapia
Tilapia is a light, delicate fish that cooks to white, flaky flesh. When compared to Barramundi, tilapia has less flavor, which may appeal to some people. However, tilapia is popular because it complements other tastes well and doesn’t overpower them.
Tilapia has softer flesh than barra, so it won’t yield the same firm, large flakes when cooked.
Tilapia is a less expensive alternative to Barramundi in most areas of the globe.
Sole
Sole is a type of flounder that has moist, white flesh with a delicate flavor. It’s mild and more subtle in flavor compared to Barramundi.
Sea Bass
Sea Bass. Credit: canva
Replacement choices for a high-end barramundi include Chilean sea bass and Striped Bass. Seafood lovers worldwide adore this fish for its luscious meaty texture, flavorful taste, and buttery mouthfeel.
Nile Perch
Nile perches, like Barramundi, are from the Latidae family and are significant freshwater fish. They have meaty, flavorful fillets with a clean flavor.
Tuna
Barramundi is not as intense as most fish, such as salmon and tuna, which can turn even the most ardent fish fans off. However, this makes it an excellent choice for those who want to know what barramundi fish tastes like.
Trout
Although trout may taste similar to Barramundi, it’s not as versatile and challenging for some people to find.
Why Do We Eat Barramundi?
Is Barramundi healthy?
The fish is widely recognized for being a excellent source of protein and clean eating. With 34 grams of lean protein in every 6 ounces, it’s an ideal way to get your daily dose of protein.
Barramundi contains a significant percentage of fat content, but it isn’t the sort of fat that steak or specific cuts of beef have. One serving of barramundi has 5 grams of total fat and 2 grams of saturated fat. It also has half the calories in the same amount as salmon.
One fillet of barramundi has about 185 calories, contains no carbohydrates or sugars, and is low in fat.
It’s relatively low in mercury and other pollutants. The Barramundi has a much lower amount of poisonous mercury levels and PCBs than some other fish.
It’s also high in omega-3 fatty acids. One serving of barramundi has 1 gram of omega-3 fatty acids (source: LiveStrong).
The advantages do not end there. Six ounces of barramundi fillet contains 50 milligrams of calcium and 4% of the adult daily vitamin A intake.
The Barramundi is also high in potassium and Vitamin D, in addition to Omega-3s. It does have a lot of salt (sodium), however.
Overall, the Barramundi is both a tasty and healthy fish to eat.
Is Barramundi Sustainable?
Sustainable fish is caught and farmed in ways that take their long-term survival, the well-being of the species, and the health of seas into consideration.
Barramundi is a beneficial fish for these purposes. It can be farmed in any environment and does not need as many antibiotics as other fish to be sold and remain alive (source: GreenBiz).
Barramundi’s sustainability is one of the things that make it so appealing. This sustainability is because farmed Barramundi consumes a primarily vegetarian diet, requiring only half a pound of fish meal to produce a pound of Barramundi.
On the other hand, Salmon requires a large quantity of alternative wild fish to be fed, which is more expensive and less sustainable. For example, it takes three pounds of fish-based feed to produce one pound of farmed Salmon in the wild.
How to Cook Barramundi?
Steamed Barramundi. Credit: canva
Frying
If you have some Barramundi fillets, frying is the best way to prepare them. And it gets even better: before frying the fish, you must first peel it.
We recommend dusting the fillets in rice flour to prevent them from sticking to the pan and spoiling your dinner.
Without frying (baking, broiling, steaming)
If you’re looking for a healthier alternative to frying, there are a few different methods to cook this fish without using oil. For example, barramundi fillets can be baked, broiled, and even steamed instead of fried.
Barramundi fillets, on the other hand, have one disadvantage. Their flesh is incredibly delicate, and the flakes readily detach. But if you handle the dish with care, you shouldn’t have any difficulties.
Poaching
Fillers less than 1.5 pounds are ideal for poaching cooking procedures but don’t try to poach bigger fillets because they might break apart.
Leave the skin on if you want to take a different approach by stealing the entire fish. The skin should come off relatively simply after the whole fish has been poached.
FAQs
Is barramundi similar to cod?
Cod is a common fish that you can find in any store. Its thick, wet fillets are especially popular worldwide. Although cod is less sweet and firm than Barramundi, it still works well as a replacement.
Does barramundi have a fishy taste?
Barramundi has a mild flavor, and this works well for people who don’t like the taste of fish.
What is a barramundi fish similar to?
Barramundi is similar to sea bass, trout, and other white fish.
Is barramundi better than salmon?
Barramundi does not need as many antibiotics, and it’s also lower in mercury. However, Barramundi is high in sodium (salt), while Salmon has a better omega-to-fat ratio with less salt.
