Fresh Barramundi is an Aussie favourite! Learn how to cook the perfect fillet in 6 simple steps.
- If the fish hasn’t been scaled, use a fish scaler knife to do so, if you do not have this a regular chef’s knife can be used.
- Bring the knife up to the gill plate of the Barramundi and cut into the fish at 45 degrees towards the head and under the fin. Then, start to fillet it down the bone towards the tail of the fish.
- Turn the fish around, cut through the fish from the tail upwards until you have reached the rib cage and slowly remove the fillet.
- Turn the fish over and repeat on the other side.
- Tidy the fish up by cutting the belly off and extra scraps around the fish.
- Cut the fish into fillets.
Tip: Keep the skin on for taste.
All about Cone Bay Barramundi:
Cone Bay Barramundi is a front-runner when it comes to producing Australia’s most iconic fish. Marine Produce, run by Justin Clarke has the biggest Barramundi farm in Australia and is the only marine catch operation in the country. Their Barramundi exhibits characteristics like no other in the world. Cone Bay experiences massive tides and resulting 2 metre-a-second currents means that the fish are constantly moving, so rather than laying fat solely on their bellies, the fat is evenly distributed over their entire body.
Barramundi can take up to two years to reach the market size of approximately 4 kilograms. 50,000 tonne of Barramundi is consumed around the world each year. Cone Bay Barramundi accounts for 1000 tonnes of local Barramundi sold in Australia.
Justin Clarke - Marine Produce