Simply Barramundi (Saltwater)
Simply Barramundi is raised in South Australia in an unusual two-stage system: the fish start their lives in geothermal spring water, then move to natural seawater to finish. Growing them indoors in controlled water means no pests, no pesticides, no hormones and no antibiotics — and finishing them in seawater is what gives the flesh the firmness and clean flavour that pond-raised barramundi never quite gets.
Each fish is harvested and processed at the farm on the same day, then vacuum sealed immediately. What arrives is a whole fish that was swimming that morning, sealed clean and ready for the steamer.
Why Choose Simply Barramundi?
- Saltwater finished: firm, clean-tasting flesh with none of the muddy note of freshwater barramundi.
- Clean farming: raised indoors in controlled water, free of pesticides, hormones and antibiotics.
- Same-day processed: harvested, cleaned and vacuum sealed at the farm on the day.
- South Australian: grown here, with a supply chain measured in hours.
- Whole fish: the right size and shape to steam whole, which is how this fish is best.
Preparation:
- Take the fish out of the vacuum pack, rinse under running water and pat dry with kitchen paper.
- Score the thickest part of each side two or three times so it cooks evenly.
Cooking Methods:
- Steamed with ginger and spring onion: the best way to cook this fish, and not a close contest. Steam until the flesh just parts from the bone, pour over hot oil, soy and a little sesame oil, and finish with fresh spring onion.
- Pan fried: skin on, dried well, hot pan — crisp skin, moist flesh.
- Baked: whole in foil with lemon, herbs and white wine.
- Barbecued or chargrilled: scored and oiled, over medium heat.
- Deep fried: whole, then finished with a sweet and sour or chilli sauce.
Goes Well With:
Asian greens, fresh chilli, coriander, lemon, lime or a splash of white wine.
Storage:
Keep refrigerated at 0-4°C and cook within 2 days, or freeze in the sealed pack on the day of arrival.
A whole fish that was alive this morning. Order now.
李家渔场·活杀海水金目鲈
Simply Barramundi 在南澳以一套少见的两段式方式养成：鱼苗前期以南澳地热温泉水培育，后期转入天然海水养成。全程在可控的室内水体中生长，不受害虫、农药、激素与抗生素污染；而海水阶段，正是让鱼肉紧实、味道干净的关键——淡水塘养的金目鲈始终做不到这一点。
每一条鱼都在渔场当天捕捞、当天处理，随即真空包装。送到您手上的，是一条当天早上还在游的鱼，封得干干净净，直接就能上蒸锅。
为什么选择Simply Barramundi？
- 海水养成：肉质紧实、味道干净，没有淡水鱼的土腥味。
- 洁净养殖：室内可控水体，无农药、无激素、无抗生素。
- 当天处理：渔场当天捕捞、清理并真空包装。
- 南澳本地：本地养成，供应链以小时计。
- 整条鱼：大小与形状正好适合整条清蒸，而这正是它最好的吃法。
处理方式：
- 从真空包装中取出，以自来水冲洗干净，再用厨房纸巾擦干。
- 在鱼身最厚处两面各划两三刀，受热更均匀。
烹饪方式：
- 姜葱清蒸：这条鱼最好的做法，而且没有悬念。蒸到鱼肉刚能离骨，淋热油与豉油，滴少许香油，最后铺上葱丝。
- 香煎：带皮擦干，热锅下锅——皮脆肉嫩。
- 焗烤：整条以锡纸包裹，配柠檬、香草与白酒。
- BBQ／炭烤：划刀刷油，中火慢烤。
- 油炸：整条炸香，再淋糖醋汁或辣酱。
完美搭配：
亚洲绿叶蔬菜、新鲜辣椒、香菜、柠檬、青柠，或一点白葡萄酒。
保存方式：
请于0-4°C冷藏并于2天内烹调，或于收到当日连同真空包装冷冻。
一条今天早上还活着的整鱼。立即订购。
