My first experience with it was, of course, as al fresco fish 'n chips at Sydney's quay across from the Opera House. About three years ago, they first appeared at an American mass supermarket chain as very thin, white, frozen fillets about a foot long. Although infrequent, I continue to see them in the seafood case. Yesterday, at an upscale market, I saw thick fillets maybe two feet long, white with dark patches of flesh, advertised as "barramundi, fresh, wild caught in U.S.A." The fishmonger knew this fish to be native to Australia, and agreed with me that it was probably not wild caught.
Does anyone know this fish? Perhaps a recipe?