pfd seafood
BARRAMUNDI Scientific name: Lates calcarifer
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Barramundi Our selection of farmed or wild Barramundi is sourced from the warmer northern waters of Australia. With a mild flavour and medium oil content the flesh is light grey in colour, which becomes white and flaky when cooked. Barramundi is one of Australia’s finest eating fish, great for baking or grilling with a crispy skin.
201801 R/W FRESH BARRAMUNDI BABY WHOLE FARMED 049821 R/W FRESH BARRAMUNDI LARGE WHOLE FARMED 201797 R/W FRESH BARRAMUNDI FILLET SKIN ON 200757 R/W FRESH BARRAMUNDI FILLET SKINLESS 201810 180G FRESH BARRAMUNDI PORTION SKIN ON BONELESS
062551 180G FRESH BARRAMUNDI PORTION SKINLESS BONELESS 201811 200G FRESH BARRAMUNDI PORTION SKIN ON BONELESS 214242 200G FRESH BARRAMUNDI PORTION SKINLESS CENTRE CUT
Know your Barramundi fast facts The word barramundi is Indigenous Australian, meaning ‘large scaled fish’
Barramundi is a great source of omega-3
Barramundi raw flesh is pearly pink; cooked meat is white. Barramundi has a firm, moist texture and large flakes. The fish is prized for its sweet, buttery flavor. Small barramundi are milder in flavor than larger fish. The few bones in the fish are large and easily removed.
Such is the demand for the fish that a substantial amount of barramundi consumed in Australia is actually imported.
pfd seafood
BARRAMUNDI Scientific name: Lates calcarifer Know your Barramundi farming Do you know where your Barramundi has come from? Are you comparing market pricing with of local or imported product? Imported Barramundi is often significantly cheaper, however, quality will vary immensely. Australian product costs are significantly greater due to remoteness of many of the farming sites, as well as stringent environmental and food safety standards placed on them by government.
Know your sustainability PFD is committed to a sustainable seafood industry and sources our Barramundi from suppliers who share this commitment. PFD are conscious of being industry leaders with compliance of Quality Assurance Standards and Certifications.
The majority of production comes from outdoor fresh or salt water pond operations and sea cages, in North Queensland, Western Australia and the Northern Territory.
Our Barramundi is sourced from farms who comply with the Sustainability Certification Program, developed by the Australian Barramundi Farmers’ Association (ABFA). This ensures full traceability, and that the fish is grown under sustainable farming practices.
Know some Barramundi cooking tips Barramundi with its firm, moist, white-pinkish flesh is a versatile fish that’s great steamed, fried, baked or barbecued. Serve with a good dollop of macadamia pesto or in soft tacos with black beans, lime, chipotle chilli and coriander.
Grilled or pan-fried barramundi fillets make for the perfect gourmet barra burger. Serve in a lightly toasted bun with native warrigal greens and mayonnaise infused with lemon myrtle and pepperleaf mayonnaise. For a health alternative, barramundi is also well suited to steaming.
pfd seafood
BARRAMUNDI Scientific name: Lates calcarifer Know some Barramundi cuts Whole fish – Large, Baby
Fillet – Skin on, Skinless
Portions – Skin on, Skinless
600gm to 1kg: This medium size is perfect for dinner for two.
400gm to 800gm: These popular plate-sized barramundi (‘baby barra’) are favoured for cooking whole and presenting the entire fish for a single serving.
Texture
Oil Content
Soft
Low
Know your Barramundi sizing Grade • 4-500g • 5-600g • 6-800g • 800-1kg • 1-1.8kg • 1.8-2.5kg • 2.5kg+ 1kg to 2kg fish: Chef’s love the virtues of this size for its strength in flavour and texture, and because it produces excellent fillets.
Product Profile
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Sweet
Firm Meaty
Medium High Omega 3
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Strong
Medium
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Medium
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Mild
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Flavour