Now barramundi is available in the United Kingdom, with the first batch of British-reared fish on sale in Waitrose.
The producers of the fish believe it is so good it can sell for higher prices than favorites dover sole and sea bass.
The big question is whether this Australian fish justifies its stellar reputation and steep prices.
Top chef Renaud Marin, who created London's first restaurant dish with it, is convinced it has "huge potential."
Praising the "delicate and delicious" texture of the barramundi's flesh, he said he would have no hesitation serving it in his Mayfair restaurant, Kilo.
"It
