The barramundi or Asian sea bass (Lates calcarifer) is a species of catadromous fish in family Latidae of order Perciformes. The species is widely distributed in the Indo-West Pacific region from the Persian Gulf, through Southeast Asia to Papua New Guinea and Northern Australia. It is known as koduva in the Tamil language, kalaanji in Malayalam language,pandugappa in the Telugu language in India. Their bodies can reach up to 1.8 m (5.9 ft) long. The maximum weight is about 60 kg (130 lb). The average length is about 0.6–1.2 m (2.0–3.9 ft). Barramundi are demersal, inhabiting coastal waters, estuaries, lagoons, and rivers; they are found in clear to turbid water, usually within a temperature range of 26−30 °C. The main physical characteristics of these fish include small scales and a large mouth. One interesting fact about this fish is that some of its varieties are known to alter sex.
HEALTH BENEFITSEating this fish helps reduce the risk of cardiovascular disorders. Due to the abundant quantity of omega-3 essential fatty acids, the fish improves the function of the heart, arteries, and veins, and other parts that make up the cardiovascular system of the body. It also helps in lowering blood pressure. Macular degeneration is known to be one of the leading causes of blindness in the world. Consuming sea bass fish can cause a 50% reduction in the risks of developing this disorder. Sea bass fish oil causes a reduction in the accumulation of fat in the body, thus, making way for an effective weight loss. Other health benefits include improving brain function, dealing with symptoms of inflammation, helping in slowing down aging symptoms, and also helping in uplifting mood, thereby acting as a natural antidepressant.
NUTRACEUTICALS PRESENTSea bass contains high protein and Omega 3 fatty acids and vitamins such as A, thiamine, niacin, folate, B2, B6, B12, and Pantothenic Acid etc. The important minerals in the fish include Calcium, Iron, Magnesium, Phosphorous, Zinc, Potassium, Copper, Manganese, Selenium etc.
CULINARY METHODBarramundi have a mild flavour and a white, flaky flesh, with varying amount of body fat. It is very popular among people who are usually sceptical to eat fish because of their tiny pin bones. Barramundi is one of the popular fish in Thai, Goan, and Bengali cuisines and consumed in various ways such as baked, fried, steamed, poached etc. In Kerala, barramundi used to prepare fish curry, fry, meen kuzhambu etc.
ALLERGIC REACTIONSBarramundi may cause allergic reactions to some peoples and they must avoid consuming this fish.