Scientific Name – Lates calcarifer
The name of the fish, Barramundi, was given by the Australian Aborigines. It literally means river fish with bigger scales. They are mainly found in estuaries. Interestingly, this fish is also bred along the coasts in cages. This practice is widely spread in a few Southeast Asian countries and Australia.
The raw fish is slightly pink in color. As it is cooked, the meat turns white. It has a sweet and buttery flavor. They remain as bigger flakes when cooked and hence it is touted as one of the versatile fish to cook. They have fewer bones and that makes it one of the favored fish.
One serving size of 100g of Barramundi can give 20g of protein, and 1g of fat, making it one of the fish with low-fat content. It has a range of vitamins and minerals. This fish is a good source of Omega-3 fatty acids making it a healthy food.