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A fresh water game fish, native to Northern Australia. Large specimens can weigh up to 120 lbs (50 kilos). Its flesh is very-highly regarded, but best simply fried, grilled or barbecued (and served with a wedge of lemon) – without any elaborate sauce to disguise their soft texture and delicate flavour. Barramundi are now being commercially-farmed at Lyndhurst in Hampshire and are available in the best fishmongers, restaurants and supermarkets.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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