The barramundi is one of Australia’s most popular food fishes. It is well known overseas and graces tables of top restaurants around the world.

Barramundi yield attractive, boned-out fillets that can be served whole or as cutlets. The large flakes provide good-sized portions and the firm texture makes it a versatile finfish to work with.

Edible parts include wings, frames, cheeks and rib off-cuts. Wings are reasonably priced and are very flavoursome. The frames and heads can be used to flavour fish stock.

Barramundi can be fried, grilled, barbecued, baked, char-grilled or steamed. For excellent results, barbecue and then serve with a dressing of lemon and dill butter sauce, or add to an Asian-style stir-fry.

For a distinctly Australian experience, wrap whole barramundi stuffed with Lemon Aspen or Muntharies in paperbark leaves, then bake. This can be served with lemon myrtle butter and roasted macadamias.

The Aborigines traditionally wrap barra-mundi in the leaves of the wild ginger plant and bake it in hot ashes.

Drizzle a dressing of extra virgin olive oil and lemon myrtle leaves over crispy-skinned barramundi and serves this whole on salad greens garnished with bunya nuts

Flavour: Mild Small barramundi have a lighter flavour than larger fish.

Oiliness: Low to medium Varies with season

Moisture: Moist

Texture: Medium to firm Large flakes

Flesh Colour: White

Thickness: Medium fillets, but larger fish can be cut into thick steaks

Bones: Only a few large bones, which are easily removed

Price: Barramundi is a medium- to high-priced finfish. Wings and rib offcuts are available at a medium price.

Suggested Wines

This large-flaked finfish has a subtle flavour, particularly when small. Select medium-bodied, cool climate, crisp, dry white wines. Generally avoid warm climate Rieslings and Sauvignon Blancs.

Nutrition Facts

per 100g of raw product







Total fat (oil)


Saturated fat

43% of total fat

Monounsaturated fat

32% of total fat

Polyunsaturated fat

26% of total fat

Omega-3, EPA

11 mg

Omega-3, DHA

50 mg

Omega-6, AA


Cooking Ideas



Deep Fry




Shallow Fry




When Caught

Wild caught from February until November. Fisheries closures occur in Queensland from November through January, however frozen stock available throughout the year.


Saltwater, estuarine and freshwater. After spawning in saltwater, juvenile barramundi migrate into tidal creeks and then disperse over inundated floodplains.


The word barramundi was used by the Aborigines and means river fish with large scales. Barramundi are much sought after by recreational fishers.

Common Size 30 to 90 cm