Seabass, Barramundi (金目鲈)

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Country of Origin: Indonesia, Malaysia


Seabass (Burramundi) is widely known “Kim Bak Lor” to the uncles and aunties. It is commonly found in the wet market. Seabass is a versatile fish that is great steamed, fried, baked or barbecued. It has a mild flavor and a white, flaky flesh, with a varying amount of body fat.


Note: The weight range is before any descaling, de-gutting and cleaning of fish.



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The Barramundi is commonly known as the Asian Sea-Bass. They are salt and freshwater sportfish, targeted by many. They have large, silver scales, which may become darker or lighter depending on their environment.

Health Benefits: Seabass (Barramundi) is known to be fairly rich in omega-3 fatty acids, healthy fats and lean protein. 

Cooking Methods: Steam, Pan-Fry, Deep-Fry, Grill. It is commonly serve through steaming with light soya sauce along with the garnish and spring onions atop. 

Fun Facts: Virtually all seabass are born male, then turn into females when they are three to four years old. This means female barramundi can only be courted by younger men.



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