Standard Names: Barramundi
Sea cage farmed barramundi produced by Marine Produce Australia and marketed as 'Cone Bay Barramundi' has been assessed and recommended as a sustainable product by the Sustainable Australian Seafood Assessment Program
Some bycatch from gillnet fisheries, fish caught by handline are preferable. Farmed Barramundi rely on some wild caught fish for feed, though the use of this is declining. Land-based farms have reduced impacts on local environments.
More information on Government stock assessments and the wild barramundi fishery is available HERE
Barramundi is an Aboriginal word meaning 'Large Scales'. It is one of Australia's most sought after recreational fish and also has an important commercial fishery.
Wild caught fish from the tropical north (mainly NT and QLD) are taken by gillnet and handline between February and October, with seasonal closures to the fisheries differing by state. Barramundi are farmed in both land based fresh water systems and in sea cages. Farmed Barramundi are usually marketed as 'Baby' or 'Plate sized', at about 30cm and under 2kg.
Barramundi is also imported from Asia, usually filleted and frozen. A similar fish, Nile Perch, is imported from Africa. It cannot be legally sold as Barramundi, though mislabelling does occur.
|Government Stock Assessment||AMCS Listing||Accreditations|
(Southern Gulf of Carpentaria 'Transitional Depleting')
(Land-based pond &
tank and sea-cage)
|-||Better Choice||Cone Bay Barramundi is SASAP approved
|What do these terms mean?|
Barramundi has a reputation for muddyness in flavour, though with developed farming and catch methods this shouldn't be present in fresh fish.
Large flakes and medium to firm flesh make it an ideal fish for grilling or barbequeing. Moisture can be retained by steaming with asian flavours or wrapping in paper or foil to cook 'en papilotte' in an oven or on a grill.
MULLOWAY have similar characteristics to Barramundi. It has large, firm flakes of flesh suitable for grilling and remains moist and sweet when cooked on the bone or 'en papilotte'