Other
barramundi
A firm white fish, Lates calcarifer, caught and farmed in coastal rivers and seas of South and Southeast Asia and Australia. The fillets are the back muscle.
Origin
Native to the Indo-Pacific and now widely farmed.
Flavour
Mild, clean, and slightly sweet.
How to use it
Fry, steam, or roast the fillet. It holds together better than a delicate white fish.
Storage
Refrigerate fresh fish on ice and cook it within a day or two. Freeze what you will not use.
Recipes using it
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