The Catch Of The Day - Barramundi
Knute Hogan, The Culinarian, July 2007

Barramundi, a rather new fish from Australia, has begun to appear in North American restaurants and markets. Barramundi is actually an aboriginal word meaning large-scaled river fish. This fish has other names, including: Palmer Perch, Barra, Giant Perch and (incorrectly), Nile Perch. An ancient species belonging to the perch family, it ranges from Western Australia to Queensland with a preference for tropical and subtropical regions. Barramundi located in highly saline waters are generally longer, with a grey-green dorsal section, silvery-grey belly and yellowish fins. Those found in ponds and slightly brackish rivers are more golden and wider with a strong tail.

Barramundi are a catadromous species; growing to maturity in the upper reaches of freshwater rivers and as adults move downstream, especially during flooding of monsoons, to estuaries and coastal waters for spawning. They are found in an extensive array of habitats; rivers, creeks and mangrove estuaries with large basins that have a slow, continuous flow of clear water to that which is clouded with sediment with temperatures above 60°F. Barramundi prefer habitats that feature submerged logs, rock ledges and other structure in the water.

Barramundi are protoandrous hermaphrodites. They start life as males, reaching maturity by their fourth year and later change gender and become females. Small fish are almost exclusively male, with the percentage of females increasing with overall length.

The barramundi’s growth rate is generally rapid and will reach a length of one foot in its first year and then adding roughly 6 inches per year for the next 5 years and slowing considerably after that. Barramundi are most often colored pale grey-green with a coppery shimmer, and can grow to a maximum length of 6 to 7 feet, (weighing up to 100 pounds); most commonly, they are found to be 10 to 15 pounds. The barramundi diet consists of a wide variety of crustaceans, zooplankton, mollusks, aquatic insects and smaller fish, including its own species.

Highly prized as a sport fish for their strong fighting ability, the barramundi is known for its spectacular leaps from the water. Barramundi have been know to avoid fixed nets and are best caught on lines. In Australia, barramundi is used to stock freshwater reservoirs for recreational fishing. This fish is also of large commercial importance; it is fished internationally and farm raised throughout the globe.

Barramundi has gained a reputation as one of the finest eating fish. The flesh is firm and white. Rich with Omega-3, (the protein beneficial to the human heart and brain), the white flesh is delicate, mild-flavored, and relatively boneless, making it a popular albeit pricey food which can be prepared in many ways. Any barramundi that has dark spots, a strong odor or leaches water should be avoided.

Barramundi gained some noteworthy exposure as an ingredient in the Food Network’s Iron Chef program. Barramundi and aquaculture are the real news and have reached the United States in the form of a company in the Connecticut River Valley in Western Massachusetts.

Aquaculture began developing some years ago, when it became apparent that fisheries were poorly managed and wild stocks were rapidly being depleted. Like most other newly created industries, aquaculture was based on scientific information focused on emerging technology, and has evolved and will continue to do so, allowing production to occur that will benefit the producers, consumers and environment.

By employing the innovative, sustainable method of raising these fish in a series of large indoor tanks, the concerns that barramundi may escape and commingle with native species has been eliminated. Add the fact that barramundi is indigenous to a significantly warmer climate and cannot survive in the wild with the cold temperatures of New England, this further lessens any ecological problems. As the consuming public becomes more environmentally savvy, this type of closed-system aquaculture will thrive through the demands of a more aware population.

The ability of barramundi to thrive on a wide range of fresh water food items, allows aquaculture to feed them a variety of proteins, which lessens the environmental impact. The feed to growth ratio is one to one; an extraordinarily efficient figure. The water in the various round tanks that house the fish during its different growth stages, is kept in a constant circular flow, thus keeping the fish active and healthy.

Not yet able to develop its own brood stock, the company has the fish flown in from Australia to Massachusetts in fingerling form, and then moved from tank to tank during its growth period and finally shocked in ice cold water prior to processing. Right now, production is mainly centered on 1 to 2 pound sized fish, an excellent choice as a whole fish presentation. With all likelihood, barramundi could become the whitefish of choice. Denoted by the thick fillets and high fat content, barramundi is being touted around the world as the next big fish.