How to Prepare Opal Barramundi: Chef Sangyong’s Cutting Guide

Sangyong | Technique

Japanese sashimi chef prepares Opal Barramundi.

“When I slice Barramundi I get shocked, the colour and shine is like opal.”

— Sangyong, Owner Chef, BySang

Sangyong’s Cutting Guide

We partnered with Chef Sangyong of BySang, Sydney, to create a practical cutting guide for chefs working with premium Australian Barramundi. In this step-by-step demonstration, Sangyong guides you through portioning, trimming and precise sashimi cuts, with a focus on control, consistency and minimal waste.

Grounded in years of experience across fine dining, seafood sourcing and Japanese technique, Sangyong’s
approach shows how to maximise yield while preserving the clean flavour, delicate texture and natural
opalescence of Opal Australian Barramundi.

From portions ready for pan-searing to nigiri-ready cuts, this guide highlights the versatility of Opal Barramundi
across both cooked and raw applications—helping chefs work with confidence from fillet to final plate.

Sangyong

Owner Chef | BySang | NSW Australia

Sangyong, owner chef, honed his skills at some of Australia’s finest & famous tables - Quay, Vini Surry Hills,
Sokyo & Zushi and even spent years as a fishmonger at Martins United Seafood.

Raised in the small fishing village of Ulsan, South Korea, he developed a lifelong affinity for the sea’s bounty.
Today, Sangyong sources the freshest and sustainably caught seafood from Australia, New Zealand and Japan
then transforming it with precise Japanese techniques and a modern flair.

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Master the Cut and Cook with confidence

For a printable version of the cutting guide, along with chef-tested tips for preparing Opal Barramundi for
cooked applications, download our chef’s guide.

Download the Chef Guide

Discover Opal Australian Barramundi

Raised in the pristine saltwater wetlands of Australia’s Northern Territory, Opal Australian Barramundi is prized by chefs for its clean flavour, delicate texture and natural opalescence. Its sashimi-grade quality and reliable performance make it a versatile choice across raw and cooked applications.

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We acknowledge the Traditional Owners of this country and pay respect to all Aboriginal and Torres Strait Islander peoples. Opal Australian Barramundi is grown on the land of the First Nations Limilngan-Wulna people. We acknowledge the Elders past, present and emerging and acknowledge the spirits and ancestors of the Clans that lived in this area.