Market Name Barramundi Scientific Name Lates calcarifer Common Name Silver Barramundi Giant Perch

Barramundi In Australia, Barramundi is an iconic table fish revered across the country. It could be said that it is a quintessential Australian brand. Its name is, after all, derived from its Australian Aboriginal name. Barramundi is used to stock freshwater reservoirs for recreational fishing.

The fish is of large commercial importance; it is fished internationally and raised in aquaculture in Australia, Malaysia, India, Indonesia, Israel, Thailand, the United States and Poland. The Australian Barramundi industry is relatively established with an annual production of more than 4,000 tons. In the broader Southeast Asian region, production is estimated to exceed 30,000 tons. By contrast, the U.S. industry produces about 800 tons a year from a single facility. Barramundi under culture will commonly grow from an ex- hatchery juvenile, between 2 and 4 inches in length, to a table size of 16 to 20 oz. within 12 months and to 6 to7 lbs. within 18 to 24 months.

The flesh has a “muddy” taste due to the Barramundi spending all of its life in silt, freshwater environments, although there are recipes which claim to remove or mask the muddy taste. Barramundi have white, flaky flesh, though the larger freshwater ones commonly carry a lot of body fat. Saltwater Barramundi, however, have a general reputation as good eating. BaRRAMUNDIthe SERVING tasteSUGGESTION of fresh

OvnB e aked Barramundi in Foil Pouch

Two 7-8oz. Barramundi Fillets 2 tbsp. olive oil 1 large clove of garlic, minced 1 fresh chili pepper, minced 1/4 C fresh Italian parsley, chopped 2 tbsp. fresh shallots, minced 1 fresh whole lemon, juiced 1 bunch baby spinach, cleaned and roughly chopped 1/4 C dry white wine Salt and pepper to taste

PREPARATION: In a large oven-proof baking dish lay 2 pieces of foil large enough to fold around fillets and place fish Nutritional Information over top of foil. Lightly season fish with salt Serving Size: 7 oz. and pepper. Lightly drizzle olive oil over fillets. Top with spinach, minced garlic, Amount Per Serving minced shallots, minced chili pepper, Calories 147 Calories From Fat 144 chopped Italian parsley, fresh squeezed % Daily Value* lemon juice and white wine. Season with Water 81.22g salt and fresh cracked pepper. Fold foil Total Fat 4.7g 8% around fish and seal all edges like a pouch. Saturated Fat 1.3g 7% Place in preheated 375-degree oven for 20-25 minutes. Remove from oven and let Cholesterol 90mg 30% stand 5 minutes before serving. Carefully Protein 25.7g 52% open pouch, avoiding steam. Serve in Iron 0.38mg 2% pouch. Yields 2 servings. Sodium 121mg 6% Omega-3 1.85g *Percent Daily Values are based on a 2,000 Esi t maTEd cost to produce calorie diet. Your daily values may be higher or lower depending on your calorie needs. $______per portion

Rastelli Seafood LLC, Egg Harbor City, NJ