Frozen Whole Barramundi
Php 600.00 / kg
Barramundi also known as Asian Seabass or Palmer has pearly-pink flesh. It has firm meat, moist and flaky texture. Its white meat is mildy-sweet in flavor when cooked.
It is one of the premium fish for eating, widely used in culinary preparations, fits many styles of cooking, and valued by professional chefs and home cooks alike.
Around the globe:
In demand in Australia with growing popularity in the west. Popular in Thai cuisine as pla kapong and among Bengali people as bhetki mainly served in grand celebrations. Favorite in Goan cuisine as chonak.
Packed with nutrients with relatively low toxin levels, this fish provides a myriad of benefits that are good for the health.
This fish survives on planktons, aquatic plants and very small aquatic insects. This fact only makes it safer to eat with its relatively lesser mercury content as well as other toxins.
It has high level of omega-3 fatty acids and good fats. These are important nutrients to promote heart health and reduce the risk of cardiovascular diseases and cancer. They also help increase good cholesterol levels in the body as well as lowering the blood pressure. They play a role as well in keeping off inflammation and fat build-up in arteries. In addition, they also contribute in improving brain health and function, playing a role in protection against dementia and Alzheimer’s disease.
It is rich in protein with some of the amino acids in high doses. This ensures healthy growth, maintenance of muscles, healing, and metabolic functions. It helps as well in weight loss and preventing the risk of diabetes with lesser fats and zero carbohydrates.
Barramundi also has good levels of selenium, phosphorus, and magnesium with small doses of other essential minerals. It is a good source of vitamin B6 and niacin as well. These minerals and vitamins are important for healthy bodily functions.
*For pregnant and breastfeeding women, specific recommendations may be advised.
- Great fish that fits any recipes, especially Asian cuisine
- Sturdy and can hold its ground on steam, as baked, pan-fried, or simmered in curry
- Served with risotto or sautéed with artichokes and mushrooms
- Steamed with lime and garlic, lemon and herbs, or simply olive oil and garlic
- Deep-fried or stir-fried with lemongrass topped with spicy salsa
- Works well also in stews, or thrown over on grill for a barbecue
Try for yourself! Expand your fish recipe cooking and your seafood platter.
Keep frozen (-18°C) until ready to thaw.
Avoid refreezing after defrosting.
Remove from packaging.
Refrigerate below 38°F overnight or put under running cold water.
Net weight: Ave. 750/850g per piece
Frozen, packed per piece
Whole Barramundi with Soy & Ginger Dressing
1 Whole Barramundi Fish
2 tablespoons sesame seeds
3 to 4 tablespoons olive oil (for coating fish and sautéing ingredients)
4 cm piece ginger, peeled and cut into thin strips
2 cloves of garlic
2 to 3 Siling Labuyo (chilies, or a pinch of chili flakes)
⅔ cup soy sauce or (or Healthy Gluten-Free Seasoning)
1 tablespoon rice vinegar
Scale and score fish 3 to 4 times evenly on each side. This is the secret so the fish can cook quickly and evenly and absorb the flavors well.
CCoat the fish in olive oil and season with salt and sesame seeds. Wrap fish in aluminum foil, and roast in oven at 350°F for around 20 to 25 minutes, or until meat is flaking off the bone.
Heat sesame olive oil in a pan and sauté ginger, chilies, and garlic until slightly softened (around 2 minutes)
Add soy sauce, vinegar, sesame oil and stir together for another minute so the flavors combine well.
Put fish in a nice serving dish and pour over the prepared sauce. Garnish with optional spring onions, coriander, and lime wedges. Serve hot and enjoy!
Barramundi meant "large-scaled silver fish" in Australian Aboriginal language. Legend has it that Barramundi are a couple of young star-crossed lovers who ended up jumping off a cliff to land in the sea after being sought out by their tribe for pursuing a forbidden love. Embracing each other, they hide amongst the mangroves in the shape of barramundi. Folktale believers, thus, then named this fish "Passion Fish" and here attributed its aphrodisiac qualities.
Barramundi fish are considered hermaphrodites, born male then become female when they reach 3-4 years age of maturity.