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Barramundi Fillet – Ocean-Raised | Australia | 170g
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Infinity Blue Barramundi fillet, 170g, skin-on. BAP 4-star certified. Mild white flesh, easy to cook and hard to overcook. Try our Pan-seared Barramundi in Lime and Garlic Broth recipe for inspiration.
Description
About this cut:
Barramundi fillet, skin-on, saltwater raised by Infinity Blue in the Daintree, Tropical North Queensland. BAP 4-star certified. Mild white flesh that's easy to cook and hard to overcook.
Where it comes from:
Infinity Blue, saltwater raised in the Daintree, Tropical North Queensland, Australia. BAP 4-star certified, no antibiotics, hormones, colourants or whitening agents.
How it gets to you:
Portioned and blast frozen at Infinity Blue's processing facility in Tropical North Queensland. Shipped under strict cold chain to Singapore and delivered frozen to your door. Thaw in the refrigerator overnight before cooking.
How to cook it:
Pan-fry skin-side down for 4 to 5 minutes, then flip for 1 to 2 minutes to finish. Bake at 200°C for 12 to 15 minutes. Do not overcook; the flesh should flake easily.
Good to know
- Origin: Infinity Blue, Daintree, Tropical North Queensland, Australia; saltwater raised
- Allergen: contains fish
- BAP 4-star certified; no antibiotics, hormones, colourants or whitening agents
- 170g per pack; blast frozen
- Thaw in fridge overnight; use within 2 days of thawing
- Nutrition: reference values per 100g from Food Standards Australia New Zealand (FSANZ) food composition data. Not a supplier laboratory panel.
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Seafood range.
Frequently asked questions
Barramundi has a mild, clean flavour and a moist white flesh that holds together in large flakes. It carries less of the pronounced sea flavour of oilier fish, which makes it a common starting point for people new to cooking fish. This 170g fillet comes skin on. Pan-fry it for about 6 minutes in total, or bake at 200C for 12 to 15 minutes.
The Meat Club's barramundi is raised by Infinity Blue at their Daintree farm in Tropical North Queensland, Australia, in high salinity saltwater. It is BAP 4-star certified, and Infinity Blue grow their fish with no antibiotics, hormones, colourants or whitening agents. Each fillet weighs 170g, is portioned and blast frozen, then shipped under cold chain to Singapore and delivered frozen. Contains fish.
BAP stands for Best Aquaculture Practices, an aquaculture certification scheme run by the Global Seafood Alliance. The star rating reflects how many stages of production are certified, and 4 stars is the full scope, covering the hatchery, the feed mill, the farm and the processing plant. Infinity Blue hold 4-star certification for the barramundi in this 170g fillet, covering environmental responsibility, social accountability, food safety and animal welfare.
Barramundi skin crisps rather than sticks when the fillet is dry and the pan is already hot. Thaw the 170g fillet overnight, then pat both sides completely dry with paper towel. Heat a lightly oiled pan until it shimmers, lay the fillet skin side down, and leave it undisturbed for 4 to 5 minutes. Turn it once for a final 1 to 2 minutes.
Barramundi cooks best from thawed rather than from frozen, because a 170g fillet cooks through in under 8 minutes and a frozen centre will lag behind the surface. Thaw it overnight in the refrigerator, which takes 8 to 12 hours for a portion this size. Once thawed, cook within 2 days and do not refreeze. Keep it at minus 18C until then.
