Biltong Chief

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Kuhlbarra Barramundi Skin-On (200g) 🇦🇺+🇸🇬

$110.00

Only 2 left in stock

Buy now & earn 110 Tribal Points!

5x higher in Omega-3 than regular threadfin and grouper. Deboned and Descaled. Used in Thomson Medical maternity wards. Safe for mothers and babies.

Product is deboned by hand. Please exercise caution when feeding young children and the elderly as there might be the presence of pin bones which are hard to pick out by hand. 

  • Origin: Australian eggs farmed in Singapore
  • Frozen/Chilled: Frozen
  • Portion: 200g

 

 

Kuhlbarra Barramundi comes from Barramundi ASIA, an Australian Barramundi farm raising Australian Barramundi in the seas off Singapore that have strong currents bringing a constant supply of pristine, oxygen-rich sea water.

The Barramundi is grown from Australian Barramundi eggs and are monitored and controlled at every aspect of fish production including fish health, welfare, and nutrition.  Barramundi ASIA takes farming and the environment very serious and maintain sustainable and environmentally conscious farming practices. Barramundi ASIA is the first EU certified fish farm in South East Asia.

The Barramundi eat nothing but top-quality fishmeal food that makes them tasty and naturally high in heart-healthy and brain-boosting omega-3 and omega-6 fatty acids.

Cooking Instructions: 

At Biltong Chief, we love to braai and barbecue whenever we get the chance.

Below is a guide to grilling on the fire however you can steam, boil, broil or bake your seafood however you please.

As a general rule for cooking seafood the moment the flesh changes from translucent to opaque (eg. white, or the natural colour of the fish) you want to remove from the heat. The exceptions are tuna – best served rare; salmon and scallops – best served medium rare.

Seafood that has skin-on or are shelled are helpful as the skin / shell will act as a protective barrier when cooking, reducing your chance of overcooking the meat.

With this in mind, cook with the skin / shell-side towards the heat first until you start to see the natural colour of the fish change, curl up and around the sides and top of your fillet or tail. Then all you need is a short turn on the flesh side to finish with colour. This way you’ll be left with perfect results each and every time. Use a knife or thermometer to check between a flake to see the meat is cooked to your satisfaction.

How you season (salt / pepper / fresh or dried herbs) and marinade (most commonly with lemon and butter) is really a matter of your personal preference or the style of cuisine you are creating. Seasoning, like steak, is always best done before cooking.  Marinating is best before or during the cooking process. A fresh squeeze of lemon or lime juice just as the meat comes off the fire will help throw the fish back in the ocean (so to speak) for an extra burst of freshness.

When it comes to resting meat or seafood, we are big believers that thawing meat and allowing your meat to reach room temperature is a critical step pre-cooking to allow the meat to relax and soften. Resting meat after cooking is important for roasting joints and primals, but for single serving portions they are absolutely best eaten straight off the fire (or shortly after).

Ingredients

Fish

Allergens

Storage & Preparation