Also known as Asian Sea Bass and Bhetki – Daangri, it’s a secret superstar. The barramundi -Bhetki (Daangri) is one of Pakistan’s tastiest fish. It is also well known overseas and graces tables of top restaurants around the world. Barramundi yield attractive, boned-out fillets that can be served whole or as cutlets. The large flakes provide good-sized portions and the firm texture makes it a versatile fish to work with.
Barramundi has flesh which is a pearly pink when raw and white when cooked. It has firm flesh with large, moist flakes and a sweet, buttery flavor profile. The flesh has only a few bones which are large and easy to remove. Small fish have a milder taste than larger Barramundi. The skin is also edible and crisps up nicely.
English Name: Barramundi, Asian Sea Bass, Bekti & Bhetki
Local Name: Daangri
Scientific Name: Lates Calcarifer
Barramundi is a Sea fish that mainly lives near coastal waters, Creeks, estuaries, and Brackish waters (A point where the river meets the Sea).
Barramundi is caught using Gillnets, Hook lines, and Bagnets
Barramundi has Scales on the body. Nostrils close together, upper jaw reaching behind eye, teeth villi form, no canines, tongue is smooth, 1st dorsal fin with 7–9 spines and 10–11 soft rays and lower edge of preopercle is serrated.
Two phases, either olive-brown above with silver sides and belly (usual juveniles) or green-blue above and silver below; eyes bright pink, glowing at night.
On average, the Barramundi size range is 1 kg to 5 kg per fish. However, larger sizes are also occasionally available.
Barramundi is preferred for Slices, Boneless Fillets, Boneless Biscuits, and Boneless Fingers
Approx. Cutting Yields
Whole: 100 %
Gutted: 80 %
Headless and Gutted: 71 %
Slices: 71 %
Boneless: 43 %
Barramundi is preferred to Grill, BBQ, Fry, Steam, and Bake
Lowers Blood Pressure
Improves Immune System
Strengthens the bones
Improves Skin and Hair health