Is the barramundi in the order Perciformes a saltwater fish? Price, nutrition and cooking methods

The barramundi, also known as the giant sea perch or barramundi, is a large food and game fish of the genus Lates in the family Latidae, order Perciformes. It is also called the Nile perch. So is it a saltwater fish? What is the price per jin? What are its nutritional values? How do you cook it to make it delicious? According to the Changsha Mawangdui fresh produce market, the price of barramundi is around 9.5 yuan/jin.

Is the barramundi a saltwater fish?

1. The barramundi is a warm- and tropical-zone coastal fish. It is distributed in China, Southeast Asia, India and northern Australia. It lives in seawater, brackish water and freshwater, inhabiting and foraging in coastal waters, and prefers clear, slow-flowing water.

2. The barramundi is a carnivorous fish. At a body length of 1-10 cm, the barramundi's stomach contains 20% phytoplankton, with the rest being small fish and shrimp. Larger individuals are carnivorous, with 70% shrimp and 30% small fish. At a body length of 0.5-0.8 cm, after 15-20 days of rearing, the body length can reach about 3 cm; after 100 days of rearing, the body weight reaches 1 kg and it is ready for market. More than 5 kg are often caught in the coastal waters of Zhanjiang, and 2 fish of more than 20 kg were once caught in the eastern part of the Nanhai Strait.

3. The barramundi inhabits estuaries, rivers and lakes for growth and development, and in the island breeding season, it then migrates back to the ocean to spawn.

What are the nutritional values of the barramundi?

The barramundi has delicious meat and high nutritional value. It is a high-quality, premium aquatic product and sells very well on the international market. Because the barramundi grows quickly, has a short farming cycle and is euryhaline, countries in Southeast Asia, Australia, as well as Hong Kong, China, Taiwan, China and other places are all developing barramundi aquaculture.

How do you cook the barramundi to make it delicious?

Steamed barramundi

1. First lay scallion sections and ginger slices at the bottom of the plate, then clean the fish, score it, rub some salt on the fish body, and place it in the plate.

2. Put water in the pot. After it boils, add the fish and steam over high heat for seven minutes.

3. Lift the lid, pour out the water from steaming the fish, and put it back in the pot.

4. Add chopped scallions and cilantro. Drizzle in soy sauce, then drizzle in hot olive oil.

Braised barramundi

1. Take one barramundi, kill it, wash the internal organs, and cut several slashes on both sides of the fish body to help it absorb flavor.

2. Heat the oil, put the fish in the pot to pan-fry, fry both sides of the fish body until golden, and once both sides are fried until fragrant, take it out and set aside.

3. Cut fresh garlic sprouts and parsley into sections and set aside. Heat the oil, saute the heads of the garlic sprouts until fragrant, then stir-fry the parsley and the leaves of the garlic sprouts until fragrant.

4. Add the fish and seasoning (soy sauce), add an appropriate amount of boiling water and start braising the fish. After braising for three to four minutes, turn the fish over and braise the other side. When the water has almost evaporated, it is ready to be served.