Originally, the name barramundi referred to Scleropages leichardti and Scleropages jardinii.. Barramundi are a lso known as Sea Bass, Barra, giant perch, giant sea perch, silver barramundi. The fish's mid-oil content helps to keep the flesh moist while cooking, lending itself to a myriad of preparations. However, the name was appropriated for marketing reasons during the 1980s, a decision that has aided in raising the profile of this fish significantly. Because they grow so fast you can get fingerlings at the start of the spring and have them plate size by the fall! The fish is also … The sweet, mild flavor lends itself to a wide range of sauces and spices. The downside of this approach is that you’ll have no fish in your aquaponics system as you approach the coldest month of the year. Try grilling whole barramundi to serve with a dill-and-lemon butter sauce. The barramundi or Asian sea bass, is a species of catadromous fish in the family Latidae of the order Perciformes. Barramundi is a loanword from an Australian Aboriginal language of the Rockhampton area in Queensland meaning "large-scaled river fish". The fish is known as pla kapong in Thai and as bhetki in Bengali. They are also farmed. Barramundi is a versatile fish and has a high enough oil content to keep the flesh moist while cooking. Versatility meets delicious flavor The species is widely distributed in the Indo-West Pacific region from South Asia to Papua New Guinea and Northern Australia. In fact, barramundi are full of nutrition and taste fantastic. Barramundi are harvested as part of the set gill net fishery on the eastern coast of Queensland and in the Gulf of Carpentaria. The name Barramundi came from an Aboriginal word that means ‘large scaled river fish’. The dense meat has large, firm flakes and the fish has a few large bones that are removed easily. Barramundi has a sweet, buttery flavor and larger barramundi have a stronger taste profile than smaller fish. 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