From deboning to filleting and vacuum sealing for freshness, our sustainably caught Barramundi has been carefully prepared by hand and perfectly paired with a delicious Murray River Salt, Tasmanian Mountain Pepperleaf & Organic Lemon Myrtle seasoning.
Barramundi (Lates calcarifer) (98%), seasoning [Murray river salt (55%), sea salt flakes, Tasmanian mountain pepper leaf, organic lemon myrtle (5%), chilli powder, parsley, cracked black pepper, canola oil].
This product must be cooked before consumption.
Oven: Place barramundi skin side down on a baking paper lined tray. Sprinkle over desire amount of seasoning. Bake in a preheated oven at 200°C for 12-15 minutes.
Pan Fry: Heat 1 tablespoon oil in a non stick frypan over MEDIUM heat. Place barramundi skin side down in pan, cook for 9 minutes, sprinkle over desire amount of seasoning. turn and cook for a further 3-4 minutes.
Cooking time may vary depending on appliances used and thickness of fish. Always ensure product is cooked through before serving.
Cooking times may vary depending on appliances used and thickness of fish. Always ensure product is cook through before serving.
Servings Per Package
| - saturated
| - trans
| - polyunsaturated
| - omega-3
| - eicosapentaenoic acid (EPA)
| - docosahexaenoic acid (DHA)
| - monounsaturated
| - sugars
|< MEANS LESS THAN
Whilst all care has been taken to ensure this information is correct, please refer to the product label for further information.