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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh barramundi should be consumed within 1 to 2 days of purchase for optimal quality and safety.
Yes, it freezes very well. Wrap it tightly in plastic wrap and then foil, or use a vacuum sealer, to keep it fresh for 3-6 months.
Red snapper, sea bass, grouper, or tilapia are excellent substitutes due to their similar firm, white flesh.
No, barramundi is generally considered a low-mercury fish, making it a safer choice for regular consumption.
Look for clear, bulging eyes, bright red gills, and firm flesh that springs back when pressed. It should smell like the sea, not 'fishy'.
It is highly versatile and can be pan-seared, grilled, baked, steamed, or used in curries.
Yes, the skin is edible and becomes delicious and crispy when pan-fried or grilled.
It is available both ways. Farmed barramundi is highly sustainable and often has a consistent flavor profile.
No, it has a mild, buttery flavor and a clean finish, making it popular even with those who don't typically like 'fishy' fish.
barramundi fish is a versatile ingredient found in cuisines around the world. With 102 calories per 100g and 20.1 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Discover 1 recipes featuring barramundi fish with step-by-step instructions.
Browse recipes →A medium 170g (6oz) fillet contains approximately 173 calories.