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BARRAMUNDI (or
Sea Bass) RECIPES:
Barramundi are excellent eating.
Colour of Raw
Fillet: White
Texture: Large, firm
flakes, Tender.
Fat Content: Low to high (varies
with season)
Flavour: Distinct mild flavour. |
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Whole Farmed
Barramundi with a Soy & Ginger Sauce
- Asian style
marinated and served with steamed Chinese vegetables. |
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Cajun Farmed Barramundi Cutlets with Yoghurt Sauce
- Covered with spicy cajun mix, cooked and served over rice
with yoghurt sauce. |
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Char-grilled
Barramundi Burger with tropical Salsa
- marinated with
lemon and white wine, char-grilled and serviced on a bun
with a paw-paw, roma tomato and avocado salad |
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Grilled Barramundi with Artichoke Tapanade
- Anchovies,
garlic, lemon juice, artichoke hearts, capers and olives
tapenade over Grilled Barramundi. |
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Barramundi with Olives, Tomatoes & Garlic
- Barramundi with a
lovely sauce of chopped Kalamata olives, cherry tomatoes,
garlic and fresh thyme. |
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Scientific Name |
Lates calcarifer |
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Location |
Northern half of
Australia |
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Season |
All year round |
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Size |
To 56 kg |
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Australian Species
Code |
37 288001 |
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