Nutritional Benefits and Culinary Traditions of Asian Sea Bass (Barramundi)
Asian Sea Bass (called Barramundi in Australia – AFNS AS5300) Lates calcarifer is making a splash across tables from Southeast Asia to the Kingdom of Saudi Arabia. Not only is it celebrated for its exceptional nutrition, but its mild flavor and versatility have also resulted in a rich diversity of regional recipes.
A Powerhouse of Nutrition
No matter where it’s farmed — Australia, Southeast Asia, India or Saudi Arabia — Asian Sea Bass delivers:
- High-quality protein for muscle growth and repair
- A full spectrum of essential amino acids
- Abundant long-chain omega-3 fatty acids (EPA & DHA), which are beneficial for heart and brain health
Research even suggests that consuming sea bass may help with physical performance and reduce fatigue — as seen in animal studies. Additionally, regular fish consumption is associated with a lower risk of cognitive decline in humans.[1]
Barramundi Farming in Saudi Arabia
Sea bass farming is booming in the Kingdom of Saudi Arabia. The country began commercial production in the early 2000s and now uses advanced aquaculture methods like floating cages along the Red Sea. Asian sea bass has become one of the top locally farmed species due to its ability to thrive in Saudi Arabia’s warm coastal waters. Fish farming plays a growing role in Saudi food security and economic diversification.[2][3][4][5][1]
How is Sea Bass Cooked in the Middle East?
Unlike Australia and Southeast Asia, where sea bass is most commonly fried, grilled, or used in soups, Middle Eastern cuisines highlight both bold spice blends and aromatic oven bakes. Here are popular ways sea bass is prepared.
Arabian-Style Baked Sea Bass:
Whole sea bass (or fillets) is coated in a marinade featuring cumin, coriander, chili, smoked paprika, lemon juice, and sometimes dried lemon powder. It’s then baked open-faced, often with onion, tomato, garlic, and bell pepper, and finished with extra lemon or white vinegar. Water or broth is sometimes poured into the pan to keep the fish moist. This method creates incredibly flaky, juicy fish with deep flavor.[6][7][8]
Grilled Sea Bass:
Marinating and grilling sea bass remains a staple, especially near the Red Sea. The fish is typically seasoned with olive oil, lemon, and aromatic spices, and sometimes stuffed with herbs and citrus for extra flavor — a favorite for both locals and tourists.[7][8]
Mediterranean & Pan-Arab Variations:
You'll also find sea bass prepared with tomato-based sauces, fresh herbs (parsley, coriander), and finishes such as roasted garlic, dukkha (spiced nut seasoning), or a sprinkle of sumac for tang. It’s enjoyed with rice, flatbreads, or simple salads.[9][10][7]
Sea Bass Nutrition Facts (Per 100g, Approximate):
| Nutrient | Amount |
|---|---|
| Energy | 91 kcal |
| Protein | 19g |
| Fat | 2g |
| Saturated Fat | 0.5g |
| Omega-3 (EPA+DHA) | 0.5–1g |
| Cholesterol | 46mg |
| Carbohydrates | 0g |
| Sodium | 37mg |
(Values are averages; actual nutrition may vary based on diet and farming method.)
Summary: Why Include Asian Sea Bass/Barramundi in Your Diet
- Nutritionally dense, low in fat, high in protein, and good for heart and brain health
- Easily prepared and integrated into dishes from East Asia to the Middle East
- Modern farming makes Asian Sea Bass/Barramundi a local, sustainable choice
- Delicious with spice-laden marinades, fresh herbs, and quick grilling or oven-baking
My favourite is the Sticky Fried version but whether you’re savoring crispy Barramundi fillets, aromatic Arabian oven-baked fish, or flavorful grilled, this fish deserves a regular spot on your plate.
Sticky Fried Asian Sea Bass
Global production of this species has expanded rapidly in recent years, driven by both wild harvests and aquaculture. As of 2022, total global production reached around 154,000–168,000 tonnes, marking a substantial increase from just 21,000 tonnes in 2000. The leading producers are Southeast Asian nations: in 2022, Thailand led with approximately 52,000 tonnes, followed by Malaysia at nearly 44,000 tonnes and Taiwan at about 17,000 tonnes. Indonesia and Vietnam are also significant contributors to the global supply.
Australia remains a prominent producer—particularly in aquaculture. The Australian barramundi industry produces more than 9,000 tonnes annually, with major farms like Humpty Doo alone harvesting over 6,000 tonnes per year. Wild capture adds an additional 700–900 tonnes per year in key states like Queensland. The largest fingerling supplier globally is Mainstream based in Werribee, Victoria, Australia.
The Kingdom of Saudi Arabia is a newer entrant to barramundi farming, with sizeable investments in Red Sea aquaculture. While exact national harvest figures for Saudi Arabia are not regularly reported in international sources, the country is included among global commercial producers as of recent years. Its contribution, though smaller than Southeast Asian heavyweights or Australia, is rapidly becoming more significant due to government-supported aquaculture expansion.
In summary, the major contributors to Asian Sea Bass/Barramundi harvests are Southeast Asia (especially Thailand, Malaysia, Vietnam, Indonesia, and Taiwan), with Australia standing out for its large-scale farmed barramundi and Saudi Arabia emerging as a growing producer in the Middle East.
- https://saudipedia.com/en/article/3429/government-and-politics/water-and-agriculture/asian-sea-bass-farming-saudi-arabia
- https://thefishsite.com/articles/milestone-for-saudi-bass-and-bream-producer
- https://www.mewa.gov.sa/en/Ministry/Agencies/AgencyforEconomicAffairsandInvestment/topics/Pages/topc232020.aspx
- https://www.intrafish.com/aquaculture/saudi-arabia-firm-launches-new-aquaculture-company/2-1-1744475
- https://www.spa.gov.sa/en/N2184324
- https://lidijaskitchen.com/arabian-spiced-fish/
- https://amiraspantry.com/baked-sea-bass/
- https://www.youtube.com/watch?v=ynkgIsX_qkA
- https://www.themediterraneandish.com/mediterranean-pan-seared-sea-bass-recipe/
- https://www.themediterraneandish.com/dukkah-crusted-sea-bass/