320g per packet
- Method of Cooking:Deep Fry / Steam/ Battered / Grill
The pinky-white flesh has a light to firm texture medium oil content and a mild, sweet flavor. When cooked the flesh is white with large flakes. Barramundi has often been compared to Chilean Seabass due to the oil content and buttery taste of the fillets. Skin is good served crispy, holds up to most cooking methods, including sashimi.
Barramundi is also known as Hira-Suzuki in Japan.
How to properly defrost frozen seafood: We recommend that all frozen seafood be defrosted by placing product in the refrigerator for 12 to 24 hours depending upon the density. Never force thaw a product by running it under water (hot or cold as it can cook the product). Not only does this reduce the flavor, but it is also a health hazard.