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Barramundi
Moist, succulent, slightly meaty texture; a cross between snapper and grouper
Slightly sweet and buttery flavor
Raw: pinkish grey colored, Cooked: white colored
Known as Asian sea bass in some parts of the world
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Related terms:
Barramundi
medium
mild
mild/medium
medium
white
medium
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2012 NFI Spring Political Meeting
NFI invites you to participate in the 2012 Spring Political Event, May 15-17, in Washington, DC at the Mandarin Oriental Hotel. To register for the meeting, Contact NFI at 703.752.8882 or Rbarry@nfi.org.
