Common name: Barramundi, Asian seabass, Barra, Barramunda, Barramundi perch, Giant seaperch, Cock-up seaperch

Japanese name: Minamiakame (南赤眼)

Taiwan common name: 尖吻鱸、金目鱸、盲槽、扁紅目鱸

Chinese common name: 尖吻鲈

Korean common name: 큰입선농어

Scientific name: Lates calcarifer (Bloch, 1790)

Nigiri sushi detail: Barramundi (Minamiakame) Nigiri sushi

Characteristics:

Barramundi (Minamiakame) is distributed in southern China, Taiwan, the Philippines, Southeast Asia, Australia, and India. Those living in saltwater and brackish water have a beautiful silvery-white body color with a light bluish tinge on the back.

The Barramundi is very similar to the Japanese lates (Akame), so it was given the distribution name Minamiakame. Barramundi is an Aboriginal Australian word meaning a large scaled fish. It is also called Sea Barramundi to distinguish it from freshwater species (including farmed Barramundi).

Barramundi is the most typical fish eaten in Australia. You can always find it in the fresh fish section of supermarkets. Of course, fried fish is also sold in the frozen food section. It is so popular that when people go to hotels and restaurants in Australia, they are told that today’s fish of the day is Barramundi or Salmon. Most of them are farmed Barramundi imported from Vietnam.

Marubeni Corporation has begun importing from Vietnam Barramundi, a white fish that thrives in high water temperatures of nearly 30°C and is adaptable to climate change. It is characterized by the contrast between blood and white flesh, similar to Red seabream, and is already being supplied to Sushiro, a conveyor belt sushi restaurant.