Barramundi
Barramundi
is an Australian aboriginal word meaning «large scales». It is
a very ancient fish belonging to the perch family that lives in
Australia's tropical and sub-tropical regions.
METRO is proud to have been the one to introduce this native
Australian fish to Quebec.
Young barramundi grow in deep reservoirs filled with
constantly-purified spring water to maximize taste and
freshness.
Barramundi is a fish of exceptional nutritional value that tastes
like a cross between sablefish, walleye, swordfish and
bass.
You will find fresh whole barramundi in your METRO fishmonger's display.
- We recommend letting your METRO fish expert prepare your fish because the gills of the barramundi are as sharp as razor blades.
- Its skin is very tough and translucent with round scales that have a tendency to fly all over and stick to surrounding surfaces.
- Barramundi is best cooked whole, rather than in fillets, because the thick skin that protects the flesh helps it retain moisture.
- The barramundi is excellent oven-baked, grilled, en papillote, or on the barbecue.
Click here for more cooking methods and more tips and suggestions !
The barramundi is a lean fish and, as such, is quite easy to
digest. We recommend steaming or poaching barramundi if you
wish to maintain the low fat content of the fish.
Like most fish, the barramundi is an excellent source of high
quality protein and provides a significant amount of omega-3 and
omega-6 fatty acids.
Fresh fish should be cooked as soon as possible after
purchase.
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Refrigerator 4° C (40° F)
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Freezer -18° C (-4° F)
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Fresh barramundi
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2 to 3 days
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4 to 6 months
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Cooked barramundi
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1 to 2 days
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