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Garlic Teriyaki Fillets
The Better Fish

Garlic Teriyaki Barramundi

Garlic Teriyaki Barramundi is generously seasoned with savory sauce, aromatic garlic, ginger, and a touch of lemon. Treat your family to a meal that bursts with flavor and umami. There's no need to defrost—just bake straight from the freezer.

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  • Omega-3 Rich
  • High in Protein
  • No Antibiotics

About Barramundi

Prized for its mild, buttery flavor and moist, succulent texture, Barramundi (a.k.a. Asian sea bass) is considered one of the world’s finest tasting fish. The Better Fish is an excellent source of lean protein and essential omega-3 fatty acids. Learn more about this unique species.

About The Better Fish Brand

Our mission is to raise the best fish imaginable in the most responsible way possible. Our Barramundi are sustainably ocean-farmed in pristine waters, humanely harvested, and flash frozen at the source to reduce food waste and carbon footprint. Learn more about our farming practices.

Key Product Features

  • Individually-wrapped portions
  • Boneless and skinless
  • No traceable mercury or hard metals
  • Antibiotic and chemical-free
  • High in omega 3’s
  • Non-GMO


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Barramundi, aged shoyu (soy sauce: water, soy beans, wheat, salt), evaporated cane juice (unrefined sugar), saké (rice wine), water, rice vinegar, ginger root, garlic, red pepper, spices.

Contains: Fish


Nutritional Information

Servings per 12 oz container: 3
Serving size: 4 oz (113g)


Calories per serving: 110
Total Fat: 1g
Sat Fat: 0.5g
Trans Fat: 0g
Cholesterol: 40mg
Sodium: 170mg
Total Carb: 6g
Dietary Fiber: 0g
Total Sugars: 6g
Protein: 17g

Vitamin D: 8mcg
Calcium: 9mg
Iron: 0mg
Potassium: 310mg



Keep frozen until ready to use.

How to Make Garlic Teriyaki Barramundi

Garlic Teriyaki Barramundi is meant to be baked from its frozen state. No prep and no mess! Simply pre-heat your oven to 425℉, remove the outer wrapper, place fish on a lined baking sheet and bake for 20 minutes until the fish flakes easily.

Where to Buy

Look for Garlic Teriyaki Barramundi in the freezer section.

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