Specie: Lates calcarifer
Habitat: Captură sălbatică
Pescuit: Pacific Centrul-Vest (FAO 71)
Unealtă: cârlige și lansete
Procesat: Indonezia
Barramundi fillets (100.00%).
Allergens: FISH (barramundi).
Average nutritional values per 100g:
Energy: 521 kJ / 124 kcal
Fat: 4.25 g
of which saturates: 1.04 g
Carbohydrate: < 0.50 g
of which sugars: 0.00 g
Protein: 21.40 g
Salt: 0.12 g
* Indicative values (unprocessed product, exempt from mandatory nutritional declaration), estimated based on sea bass. Source: CIQUAL (ANSES) food composition tables.
Store at -18°C before opening. See best before date on packaging. Do not refreeze after thawing.
Defrost 4-6 hours in the refrigerator, then pat dry with paper.
For crispy skin, salt the skin only 10 minutes before roasting.
Consume only after thermal processing.
N° 050 · FISH
Barramundi Fillets
skin-on fillets · boneless · 170-230g · wild
Barramundi fillets with skin, boneless, 170-230g per fillet. Premium white fish from Indonesia, with tender flesh and clean taste. The delicate skin crisps up perfectly in the pan.
Fine white fish, perfect for anyone looking for something light and quick for dinner. Four minutes in the pan with crispy skin and you have a restaurant-quality fillet, boneless and without that "fishy" taste. The easiest fish to cook at home, perfect every time.
Delivery in 1-2 working days, nationwide in Romania
Restaurant quality, ready in minutes
Secure payment with card, Apple Pay, or Google Pay
Specie: Lates calcarifer
Habitat: Captură sălbatică
Pescuit: Pacific Centrul-Vest (FAO 71)
Unealtă: cârlige și lansete
Procesat: Indonezia
Barramundi fillets (100.00%).
Allergens: FISH (barramundi).
Average nutritional values per 100g:
Energy: 521 kJ / 124 kcal
Fat: 4.25 g
of which saturates: 1.04 g
Carbohydrate: < 0.50 g
of which sugars: 0.00 g
Protein: 21.40 g
Salt: 0.12 g
* Indicative values (unprocessed product, exempt from mandatory nutritional declaration), estimated based on sea bass. Source: CIQUAL (ANSES) food composition tables.
Store at -18°C before opening. See best before date on packaging. Do not refreeze after thawing.
Defrost 4-6 hours in the refrigerator, then pat dry with paper.
For crispy skin, salt the skin only 10 minutes before roasting.
Consume only after thermal processing.
Barramundi in green curry
Barramundi in green curry
Barramundi has white flesh and a clean taste, and the green curry brings aroma and creaminess without masking the texture of the fish.
Notes
The fillets are usually 170-230 g, so the 63°C temperature decides the final moment. Judge the sauce by eye, not by timer. Add half the curry paste first if you don't know the intensity of the brand you're using.
Fine and delicate
Authenticity
Why it's worth it
Wild Barramundi from the Central-Western Pacific, line-caught, not trawled, for superior meat quality. Known as Asian seabass, it has firm white flesh and a clean, non-fishy taste, completely boneless. This is the fish that wins over even those who usually avoid fish, versatile for pan-frying, grilling, baking, or steaming.
Culinary inspiration
How to enjoy
Defrost the Barramundi fillet in the refrigerator, pat it very dry, and salt only the skin ten minutes prior. Pan-fry the fillets for approximately four minutes skin-side down, then another two minutes on the flesh side. Confirm a minimum of 63°C in the center and place the fish in the curry only at the time of serving, skin-side up.
Food pairings
Serve them like this
◆ Mashed potatoes with butter and parsley
◆ Thai green curry with coconut milk
◆ Asian salad with mango, lime, and coriander
◆ Risotto with lime and parmesan
◆ Aromatic dry white wine (dry Riesling or Gewürztraminer)
