Barramundi Barramundi are fish that live in freshwater, brackish and marine habitats. They have long bodies compressed with a tail region of the body of a fish, located between the anal fin and the origin of the caudal fin. They also have pointed heads with large mouths. They are either olive brown above with a silver belly and sides, usually juveniles, or green/blue above or silver below. They have moist flesh with large flakes, and a sweet taste which can stand on its own. They suit most flavours and recipes. The best way to cook barramundi is to deep fry, pan fry, sauté, oven fry or bake. Barramundi are not commonly smoked as compared to salmon and mackerel. This could be due to the fact that barramundi have good availability throughout the year and they only have a fat content of 0.9g per 100g. Two species of salmon are used in smoking, the Atlantic and Pacific salmon. The Pacific salmon has five subspecies which are chinook, chum, coho, pink and sockeye. Two species of mackerel are also used in smoking: the king and Spanish mackerel. The Atlantic salmon has good availability for 7 months and the Pacific salmon has good availability for 4 months. Both the king and Spanish mackerel …show more content… When added to polar water molecules, they associate with the salt ions and surround them, forming 'spheres of hydration', keeping them separated. If the addition of salt continues, there will no longer be enough water molecules to surround the ions and some of the Na+ will be directly attached to the Cl-. As the concentration of salt in the brine solution is more than that in the tissue of flesh, the water in the flesh will move out and salt will be absorbed into the flesh, causing microbial cells to go into osmotic shock. This results in a loss of water from the cell which causes cell death and slowed growth, thereby reducing the water activity and enhancing the shelf life of the Show More
