On 04/04/2016 6:35 PM, Je�us wrote:
> On Mon, 4 Apr 2016 19:20:49 -0400, Cheryl >
> wrote:
>
>> I finally had some of this for dinner last night. They were bought
>> frozen in vacuum sealed packaging, 1 serving per bag. I don't make fish
>> often but should add some to my diet, so how would you prepare this
>> delicate fish? Cooked, it is very flaky and tasting it cooked without
>> any seasoning it is sweet like my favorite crab, snow crab. I did mine
>> breaded and fried and based on the sweet taste, that wasn't the way to
>> do it. It got muddled and I didn't enjoy the flavor as much as the tiny
>> piece I cooked up to see what it tasted like. Maybe baked, just plain?
>> Maybe a butter dip? Tartar sauce? Would like ideas! TIA!
>
> Wow, Barramundi in the U.S. I grew up eating Barramundi, we always had
> tons of it, back in the 1970s. So much so, I'm ashamed to say that Mum
> used to make me Barra sandwiches for school... and I'd throw them away
> :/
>
> Ironically I haven't cooked it much at all, because I moved away from
> the Northern Territory for a few years when I was fairly young.
> Anyway, as I recall, ours was mostly baked in foil on the BBQ, usually
> nice fillets from 20-25lb fish (the ideal size IMO as they taste and
> fight the best).
>
> IMO I think this fish is one best kept simple and not breaded or
> otherwise messed around with, as you have discovered. It would only
> detract from the delicate flavour and texture.
>
I bought some "Austral" brand here, in Calgary a few years ago, only to
find it had been farmed in Vietnam or nearby.
I would imagine that Cheryl's was from a similar source.