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

Sangyong | Technique

Master the breakdown of whole Opal Australian Barramundi with Chef Sangyong.

Japanese sashimi chef prepares Opal Barramundi.

Sangyong’s Cutting Guide

Step-by-step guides detailing whole-fish breakdown, loin separation, and precision slicing angles to maximise yield and highlight the natural opalescence.

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

— Sangyong, Owner Chef, BySang

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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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.

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

Join Chefs in Discovering Opal Barramundi

If you are a chef looking to refresh your menu with a fish that is truly different, we are now offering sample opportunities. Apply via the link below.

Request a sample

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.