Sea Bass or Giant Perch

 

Sea Bass or Giant Perch, is known as Barramundi in Australia and it has got many local names in our country such as Kalanchi in Kerala, Koduvai in Tamil Nadu etc. It is an economically important food fish in Indo-Pacific countries and It is a high value fish cultured in our country .

It can live, grow, and mature in freshwater or brackish water but spawns in the sea. The intensive production of this species through cage and open water culture is now being developed and practiced in our country because of its quality taste, white meat and high export market value.

Sea Bass grows rapidly up to 3–5 kg within a growing period of 2–3 years in both freshwater and brackish water environments. For maturation and spawning it migrates to the sea while the post larvae and juveniles migrate to lagoons and backwaters for growing. It is a voracious carnivorous fish. However, the juveniles are omnivorous, feeding mainly on crustaceans and other small fishes.

Sea bass attains maturity at the age of 3–4 years at a length and weight range of 60 to 70 cm and 2.5 to 4.0 kg respectively. Males are generally small and in the size range of 2.0–3.0 kg and the males convert into females as they reach a size above 5.0 kg.

Sea Bass pieces are best suited to make delicious fish curries. Also known by the names Pandugappa and Bhetki in different regions, Sea Bass has a mild sweet taste and firm texture. It is also rich in Omega-3 fatty acids, vitamins and proteins. The pinkish Sea Bass pieces are ideal for pan-frying, steaming, baking or grilling.


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