Anago, Silvery conger
Barramundi , Asian Seabass , Giant Perch , Koral
Basa Swai Pangasius
Bigeye Scad - Meaji H
Black Tilapia / Telapia
Common Climbing Perch – KOI
Flathead fish / Bartail Flathead fish / Megochi
Gangetic Mystus / Kabashi Tengra
Goat fish / Paradise threadfin / Taposhi
Gourami, Gourami fish, Snakeskin gourami
Grey bamboo shark
Grey eel catfish
Grey Mullet Fish – Bata
Hairtail - Ribbon Fish – Tachiuo
Hilsa shad - Hilsa – Ilish
Keo Fish / Chiring
King Mackerel & Wahoo – Sawara
King Snapper – Himedai
Leather jacket , Kawahagi
Pike Conger - Conger Eel - Hamo Anago
Rabbitfish - Spinefoot – Ishigakidai
Red big eyes
Red Goby - Sea Goby
Red Pomfret / Red Pacu / Red bellied Pacu
Red Snapper - Tropical Snapper - Yoko-Fuedai
Red tailed Tinfoil barb, Rani Puti
Redtail Fusilier – Takasago
Sand Goby / Baila
Sardine – Mamakari
Sheatfish / Ompok pabda / Modhu pabda
Short body mackerel
Silver barb / Java barb / Rajiputi / Puti
Snakehead fish - Mud fish – Showl
Spiny Eel / Lesser Spiny Eel / Star Baim / Tara Baim
Spotted Scat, Spadefish
Threadfin Bream - Itoyoridai
Tongue Sole Fish – Hirame
Tuna whole round & Slice - cheap species
Yellow Catfish / Yellow Magur
Yellow stripe Snapper / Yellow-tail Fusilier
Yellow stripe trevally - Hosohira-Aji
Barramundi are known as Asian sea bass, giant perch or giant sea perch.
Barramundi are caught in wild fisheries and farmed. Freshwater barramundi are a greenish-blue on the upper body and have tail fins that are dark brown to black. Saltwater barramundi have a silvery body and yellow fins.
Season of barramundi is in year round.
Barramundi contents highest Omega-3 of any white fish. Pure and healthy, a flexible favorite for chefs and cooks.
Cook tip : Barramundi has a high oil content., when cooked the flesh will be snowy white, with a buttery texture; sweet taste and mild flavor lends itself to a wide range of sauces and spices.
This barramundi has plain flavor, it’s suitable for children who like chicken meat.
Portion barramundi can be pan-fried or, in Asian cooking, deep fried to serve with ginger, soy and spring onion. Grilling or panfrying barramundi to serve with a dill-and-lemon butter sauce, the fish is excellent. And because of its moderate fat content, barramundi is nearly impossible to overcook.
Barramundi curry dish is tremendously flavorful thanks to the coconut, coriander, and fresh ginger.