The barramundi, which means "large-scaled river fish" in the Australian aboriginal language, is a member of the perch family. With its silvery belly and yellow fins, the barramundi is quite striking. At one point barramundi was available only from its country of origin, but is now available farmed from Massachusetts. You can rest assured, however, that farmed barramundi is every bit as delectable as their wild counterparts, with their white, delicate flesh, fairly large flakes and relative lack of bones. For these reasons, barramundi is a very popular dining option.

Barramundi is not only a delicious dinner option, but a healthy one too. Rich in omega-3 fatty oils and low in fat and calories, this fish will help you to eat lighter but keep great taste intact.

Cooking barramundi

• This ancient fish is adaptable to all methods of cooking, including steaming, pan frying, and more. A little lemon or lime or a light white wine is ideal.


• Because the flesh of the barramundi is delicate, use controlled medium heat so as not to overcook.


• One of our favorite recipes is to season a barramundi fillet with olive oil, fresh garlic, lemon juice, salt and pepper, and bake at 375 with diced red onion, green and red peppers for 18 minutes.