Round Island Barramundi – D-Trimmed Fillets

One of the best ways to prepare Round Island Barramundi –
D-Trimmed Fillets is to pan-fry it, with the skin on, because the
skin is thin and crisps up nicely. Begin by patting the fillets dry
with a paper towel. Make a series of shallow cuts in the skin
with a sharp knife, not deep enough to penetrate the flesh.
Scoring the skin this way helps your seasonings penetrate
and prevents the skin from shrinking and pulling the fillet out
of shape while it cooks. Season both sides with salt and
freshly ground black pepper.

To ensure convenience and ease of preparation, our fillets are
expertly D-trimmed. This meticulous process removes the pin
bones, allowing for effortless cooking and a seamless dining
experience.