The Barramundi or Asian Seabass, is a species of catadromous fish in the family Latidae of the order Perciformes. The species is widely distributed in the Indo-West Pacific region from South Asia to Papua New Guinea and Northern Australia.
Raw flesh, pearly pink and cooked meat is white. Barramundi has a firm, moist texture and large flakes. The fish is prized for its sweet, buttery flavour. This gorgeous fish can be steamed, fired or baked and has many popular cuisines around the world including Chinese, Indian, French and Italian cuisines.
Aussie Meat Barramundi is from Malaysian waters. The wild catch is 100% natural and sustainable with no hormones or antibiotics.
Please take note that these barramundi fish fillets are supposed to be boneless but from time to time there may be small bones that should have been included so take care in checking for bones during preparation, cooking or consumption.
Limited supplies weekly.
Recipes:
How To Prepare Pan-Seared Barramundi With Prince Of Orange Potatoes & Spinach?
How To Prepare Barramundi Fish With Chinese Five Spice, Chilli, Sesame Greens?
How To Prepare Garlic Basil Barramundi Skillet With Tomato Butter Sauce?
Seafood and Wine Pairing?
How to thaw meat and seafood safely?
Our butchers cut to order as accurately as possible but there may be a +/-10% variance. Our products are snap-frozen to maintain their texture and flavour and for ease of transport across Hong Kong.
When Butchering from the Primal Cut the individual steaks may vary in size and thickness to meet the weight specification.
Images are indicatives only. Storage recommendation: Chilled 0-4℃, Frozen -20℃.
show less
