Description
Raised in pure, geothermal spring water at our Wyndham, Victoria farm, these skin-on barramundi fillets deliver a clean, fresh taste with beautiful white flakes. The 400g pack cooks quickly—perfect for crispy-skin pan-frying, baking or the grill.
Why you’ll love it
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Spring-water raised for a clean, consistent flavour
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Skin-on for restaurant-quality crispiness
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Quick to cook; versatile across cuisines
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Australian grown at our Wyndham, VIC site
How to cook (pan-fry, foolproof)
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Pat skin dry, salt lightly.
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Pan on medium-high; add a little oil.
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Skin-side down 80% of the time until the skin is crisp and flesh is almost opaque.
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Flip for 30–60 seconds to finish. Rest 1–2 minutes.
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Serve with lemon and herbs.
Storage & handling
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Keep refrigerated at 0–4 °C.
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Best consumed within 3 days of delivery.
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Suitable for home freezing: freeze on day of purchase for up to 3 months. Thaw in the fridge overnight.
Ingredients & allergens
100% Australian Barramundi (Lates calcarifer). Contains: Fish.
Country of origin
Grown in Australia (Wyndham, VIC).
Backorders
Backorder available—your pack will be allocated from the next harvest cycle and dispatched as soon as it’s ready. We’ll keep you updated by email.
FAQ
How many fillets are in a 400g pack?
It varies by harvest and trim; typically 3–4 smaller fillets per pack.
Are the bones removed?
While we take care to remove all bones during processing, please check before cooking.
Can I freeze the fillets?
Yes—freeze on the day of purchase. Thaw in the fridge and cook within 24 hours of thawing.
What’s the best way to get crispy skin?
Start with very dry skin, season lightly, and cook skin-side down until crisp before a brief flip.