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!


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ღ.¸¸.œ«*¨`*œ¶
Cheryl

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.

On 4/4/2016 8:35 PM, Je�us wrote:

> 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.

Yes, it really does pick up the flavor of what you cook it with from
what I found. I like the foil pack idea. I guess it would be like
steamed. I was thinking poached, but steamed would be pretty much the
same. So if there is some kind of sauce to drizzle over it, that would
be a nice idea too.

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ღ.¸¸.œ«*¨`*œ¶
Cheryl

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.

On 4/4/2016 9:20 PM, graham wrote:
>>
> 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.

I'll make it a point to check the packaging the next time I go
downstairs to the freezer.

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ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 04/04/2016 9:28 PM, Cheryl wrote:
> Cheryl > Wrote in message:
>> On 4/4/2016 9:20 PM, graham wrote:
>>>>
>>> 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.
>>
>> I'll make it a point to check the packaging the next time I go
>> downstairs to the freezer.
>>
> You're right. Package said farm raised in Vietnam.
>
>
I felt ripped off, especially as the brand name implied an Australian
source.
Graham

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!

My first reaction was fish piccata. It's really delicious with mild
flavored white fleshed fish.

You're inspiring me. I am not a fish fan either and don't buy frozen
fish, but I'm bored with the limited selection at the fish counter. I
looked up barramundi and the internet says to treat it like sea bass,
which didn't give me any clues - but this site has some ideas.
http://noshon.it/blog/2013/06/8-ways...e-better-fish/

--

sf

On Mon, 4 Apr 2016 23:28:56 -0400 (EDT), Cheryl
> wrote:

> Cheryl > Wrote in message:
> > On 4/4/2016 9:20 PM, graham wrote:
> >>>
> >> 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.
> >
> > I'll make it a point to check the packaging the next time I go
> > downstairs to the freezer.
> >
> You're right. Package said farm raised in Vietnam.

I'm going to see if I can find American raised. There are a few
companies that do it. Hopefully I can find Australis Barramundi, they
have a plant in Vietnam, but they also have a plant in Massachusetts
and some Costco's carry it.

--

sf

On Tuesday, April 5, 2016 at 1:21:57 AM UTC-4, sf wrote:
> My first reaction was fish piccata. It's really delicious with mild
> flavored white fleshed fish.
>
> You're inspiring me. I am not a fish fan either and don't buy frozen
> fish, but I'm bored with the limited selection at the fish counter. I
> looked up barramundi and the internet says to treat it like sea bass,
> which didn't give me any clues - but this site has some ideas.
> http://noshon.it/blog/2013/06/8-ways...e-better-fish/
>
> --
>
> sf

Piccata sounds good. Try cooking it in parchment (or foil) with one thin slice of lemon, capers, a tablespoon of chardonnay, your favorite herb and salt and pepper. Don't over season as that is easy to do.

http://www.richardfisher.com

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!

For a mild fish like this, go easy on it. Breading is overkill.
I've used this method for striped bass and several other species.
Except for tuna and salmon, this is how I always cook small fish
and never any regrets.

- take a fillet and with skin side down
- spread about 1 tsp or less mayo on it.
(note: this small amount will melt immediately.
It's not gobbed on. It just looks like a glaze.)
- sprinkle with finely minced onions
- squeeze a bit of lemon juice over it

Put under broiler just until flesh turns white and the
onions start to brown. Only a couple of minutes depending
on the size of the fillet. Small fillets are better.

Do try it sometime. I'll bet you'll like it.

On Mon, 4 Apr 2016 22:11:07 -0600, graham > wrote:

>On 04/04/2016 9:28 PM, Cheryl wrote:
>> Cheryl > Wrote in message:
>>> On 4/4/2016 9:20 PM, graham wrote:
>>>>>
>>>> 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.
>>>
>>> I'll make it a point to check the packaging the next time I go
>>> downstairs to the freezer.
>>>
>> You're right. Package said farm raised in Vietnam.
>>
>>
>I felt ripped off, especially as the brand name implied an Australian
>source.

Yes, no doubt in my mind they're trying to misrepresent the product
with a name like that.

On Tue, 5 Apr 2016 05:40:58 -0700 (PDT), Helpful person
> wrote:

> On Tuesday, April 5, 2016 at 1:21:57 AM UTC-4, sf wrote:
> > My first reaction was fish piccata. It's really delicious with mild
> > flavored white fleshed fish.
> >
> > You're inspiring me. I am not a fish fan either and don't buy frozen
> > fish, but I'm bored with the limited selection at the fish counter. I
> > looked up barramundi and the internet says to treat it like sea bass,
> > which didn't give me any clues - but this site has some ideas.
> > http://noshon.it/blog/2013/06/8-ways...e-better-fish/
> >
> > --
> >
> > sf
>
> Piccata sounds good. Try cooking it in parchment (or foil) with one thin slice of lemon, capers, a tablespoon of chardonnay, your favorite herb and salt and pepper. Don't over season as that is easy to do.

I've done that with real parchment.
>
> http://www.richardfisher.com


--

sf