lauttimur.com - Barramundi (Lates calcarifer) or also known as Asian or Australian seabass is a fish that inhabit coastal water, estuaries, or river. They can live in clear or turbid water and up to 40 meters deep. This fish have a white-fleshed with a sweet, mild flavour and firm texture. The taste of this fish is similar to grouper, snapper and striped bass. Barramundi can be found in the Indo-Pacific region and mostly catch in he region between India, Southeast Asia and Australia.  

Barramundi has an elongated body with a large and slightly oblique mouth. Their upper jaw is extending behind the eye. The dorsal fin has hard spines, while the pectoral fin and pelvic fin have soft rays only, and the caudal fin also have soft rays with round shape. Barramundi fish often made as a targeted sportfish in many region. They can live both in the saltwater and freshwater. 

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Barramundi diet consist of small crustacean, molluscs, and smaller fish including their own species. Their juvenile is feed on zooplankton. Barramundi is one of the catadromous fish, which means they born on the sea but mostly spent their live on the freshwater. Usually the male fish will come down from the river to the estuaries and meet the female to spawn there. They can lay a large number of eggs even can reach million of eggs. Because they are can live in the saltwater and freshwater, barramundi can be cultured in a pond, open-net pens, and freshwater tank everywhere. 

Barramundi fish contain a medium fat that makes it easy to cook using a variety of cooking techniques. You can grill, roast, broil, sautée, bake, steam and even fry their meat. Barramundi mostly sold as a whole fish or fillet, both with skin on and skinless. The popular way to cook barramundi is to pan fry it with the skin on. The skin is adding a thin crisps texture that makes it perfect.

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