This fresh-water native of Australia farms well, and has a delicate and mild white flesh. Best prepared with mild seasonings and fresh greens, so as not to overwhelm the taste. Best served with sprightly white wine. Larger fish are best cooked whole with skin on, then peeled. It is an easy matter to separate the flesh from the bone once cooked.
Barramundi SKIN OFF 5625967
Barramundi SKIN ON 6777338