|When it comes to cooking barramundi, some people claim farmed fish are very different from wild-caught ones. A difference in flavour and texture can be due to the environment in which the fish live, but is mostly a result of the size at which they’re harvested.
Barramundi occasionally have a slightly muddy flavour due to natural algae in the water. This algae is less common in salt water, where a lot of wild-caught barramundi is harvested, and so is not really an issue in salt water farms. Fresh water farms take care to ensure that fish are harvested from water that is algae free.
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