I was just talking to a good friend of mine Debbie Gambino, of Debbies Dinners.com. Many years ago I worked with her, catering in Los Angeles primarily to the film and television industry. If you’re that kind of chef you know the drill. A messy fax at five in the morning asking for a breakfast for a hundred in two hours, or a wacky lunch for some director who is supposed to be on a diet, but his wife is out of town, so he wants three dozen nasty little pigs in a blanket sent to him immediately or the show can’t go on.
Anyway, before I go too far off the deep end. Debbie asked me to look at a menu for her and give her my thoughts. It’s a sit down, very high end affair for three hundred guests in October. We were talking about certain cuts of meat and fish to serve and the subject of Baramundi came up.
Several years ago I was part of a team that cooked a dinner at the James Beard House in New York. One of the courses called for Baramundi, a fish I had heard very little about until then. As it turned out, it was one of the best tasting and easiest to work with fishes I have ever used. It’s kind of Halibut like in texture, but with a higher fat content and denser texture. It was a great cut of fish to serve at a large dinner, because it held up extremely well and was nearly impossible to ruin or over cook (well, maybe not impossible).
The best part about this fish is that it is sustainably farmed and easy to find. Indigenous to Australia, the fish has caught on with professionals and for once, it’s a fish that is politically correct to use. Both the venerable Slow Food people in Italy and the Monterey Bay Aquarium Society support its use.
So, if you’re a chef looking for something great tasting, easy to work with and guilt free, Baramundi is your fish. To learn more simply Google it and the darn thing will explode off the page.