Would you eat barramundi sashimi?

Copy link Copied Copy link Copied Subscribe to gift this article Gift 5 articles to anyone you choose each month when you subscribe. Already a subscriber? Login It’s lunchtime on an uncommonly warm winter’s day in Brisbane and I’m sitting at an al fresco eatery enjoying a platter of sashimi. Nothing unusual about that, you might think.

Except there is. For the sashimi is of Australia’s native fish barramundi, and this bright little fast-casual eatery, Finn Poke in inner-city Southbank, is the first place in Australia to sell it raw as a standard menu item. Any qualms I might have had about eating sashimi from a species not always clean-tasting in its cooked form evaporate on the first bite.

The pale-coloured fish has a mild, sweet, almost nutty flavour and a relatively loose texture that makes it a pleasure to eat. It goes without saying it’s also spankingly fresh. Copy link Copied Copy link Copied Subscribe to gift this article Gift 5 articles to anyone you choose each month when you subscribe.

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