Smoked Barramundi. Smoked fish is a great way to get more fish in your diet. Place the fillets on the racks and smoke at about 200 degrees until the flesh reaches an internal temperature of 145 degrees (about two hours, give or take). Remove the fillets from the brine and rinse under cold water, then pat very dry. We served it mixed into Emma’s insanely addictive smoked salmon dip, but this stuff tastes incredible all on it’s own. Because barramundi has a mid-oil content, it’s perfectly suited for smoking. https://www.notquitenigella.com/2014/11/14/whole-barramundi-recipe Save my name, email, and website in this browser for the next time I comment. Serve immediately. Look for different colored carrots, watermelon radishes, golden and chioggia beets. It stayed super moist, held it’s texture nicely and had a lightly smoked, buttery flavor that paired perfectly with the crisp spring veggies. I should eat more fish meals, thanks a lot. ★☆ Thread Tools. You’ve heard of meatless Monday, right? Looking for a creative way to coax a non-fish eater into sustainable seafood? If you still haven’t tried barramundi, what are you waiting for? Thanks, Danielle! Recipe, food styling and photography by Linda Schneider. I'm Nicole Gaffney, but my friends all call me Coley. Well there’s a new movement in town, and it’s intended to get more of this tasty, omega-3 rich fish into your diet. Bringing better fish for everyone. Pull pieces of the smoked fish away from the skin and arrange on top of the salad. I used applewood, but peach, cherry or other “lighter” wood chips would be nice as well. This is a thin skin or membrane that helps the fish to absorb and retain more smoke while it cooks. I smoked the barramundi at about 200 degrees until it reached an internal temperature of 145 degrees, which took about 2 ½ hours. https://www.thebetterfish.com/recipe/smoked-barramundi-brandade Use a vegetable peeler to shave the carrot and asparagus spears into long, thin strips. When the woodchips are smoking, place the fish on the grill, skin side up and cook for five minutes or until just cooked through. See how we do it. ★☆ Even with fish. apple, cherry or peach wood chips for smoking. The folks at Australis are fully committed to raising their fish responsibly with a low impact on the environment and carbon footprint. RecipesAll recipesSpecial OccasionsSmoked Barramundi Brandade, Potato Latkes with Smoked Barramundi and Herbed Creme Fraiche, © 2020 Australis Aquaculture, LLC | 289 Main Street, 3rd Floor, Greenfield, MA 01301 | 888.602.2772. All of the recipes are super yummy… I mean, after all, I wouldn’t submit them if they weren’t. That’s a big deal! Just don't call me late for dinner. Pour the mixture over the fish, cover and refrigerate for 4 hours. Show Printable Version; 19th May 2013, 10:10 PM #1. Using 100% Australian ingredients and smoking methods, our Barramundi is raised in pristine Victorian Spring water resulting in a clean and crisp taste with a firm texture. Chaser and I were lucky enough to receive a big propane smoker back in December, courtesy of none other than Santa Claus himself. See how we do it. But with warmer weather on the horizon, that will all be changing soon. Your email address will not be published. 2 or 3 - small wood chips, preferably oak or alder, 2 tablespoons - chopped flat leaf parsley, small wood chips, preferably oak or alder. Hey! This is some of the best nutrient dense food you can be putting into your body. Remove from the smoker and cool to room temperature. Solving the biggest seafood challenges in your kitchen and store. Love all those spring veggies, too. Toss everything to coat in the dressing, then arrange on a platter. | Cheesy Corn + Poblano Rice Casserole | Smoked Barramundi with Spring Vegetable Salad Four Years Ago: Spanish Gigante Bean Salad | How to Make Greek Yogurt  | Chipotle […], […] Any type of smoked fish would work really well here, but I chose to use this amazing smoked salmon that was leftover from the Wild Salmon Dinner that I hosted with Emma Frisch back in October for Ithaca Sustainable Seafood Week. I’m posting a day early this week in honor of #BarraMonday! It’s quick to defrost and even quicker to cook, making it the perfect food to prepare on a weeknight. Cut a few sprigs of thyme and place on top of the barramundi. After brining for a few hours, the fish needs to dry out and form what’s called a “pellicle” on the outside. Or call me Nicole. Share your creations on social media using the hashtag #BarraMonday and tag us @TheBetterFish. Chops. Prepare a smoker with the wood chips and lightly oil the racks. Join us in the #BarraMonday movement by eating Australis barramundi on a Monday. Results 1 to 7 of 7 Thread: Smoked Barramundi. Learn how your comment data is processed. Place the fillets on a rack and refrigerate, uncovered, for about 3-4 hours until the flesh feels tacky. Find it at Whole Foods, Trader Joe’s, BJ’s, Costco, Giant, Safeway, Central Market, HEB and numerous other grocers. […] Ago: Guajillio Chile Hot Sauce (Video! – it tastes amazing, too. Raising The Better Fish® for a better world, Our engineers, scientists, farmers, and foodies. I started out by brining the fish first in a solution of salt, brown sugar and spices. Not only is this fish completely delicious and versatile, but it’s also sustainable. Smoked Barramundi G'day guys, Just wondering if anyone knows where we can purchase some Smoked Barramundi … We improve the food system through ocean farming. Of the fish the environment and carbon footprint exceeded all of my expectations s Watch™! 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