Juveniles are a popular aquarium fish, and can be very entertaining, especially at feeding time. However, they grow quickly, so they are recommended to be kept in setups of 500 litres or larger. In aquaria, they become quite tame and can be hand-fed; they are not aggressive, but their feeding reflex is violent and sudden, so they cannot be kept with any tank mates small enough to be swallowed. Barramundi have a mild flavour and a white, flaky flesh, with varying amount of body fat. Barramundi are a favorite food of the region's apex predator, saltwater crocodiles, which have been known to take them from unwary fishermen. Nile perch—a similar fish found in the Afrotropical realm, or sub-Saharan Africa—is often mislabeled as barramundi. In Australia, such is the demand for the fish that a substantial amount of barramundi consumed there is actually imported. This has placed economic pressure on Australian producers, both fishers and farmers, whose costs are greater due to remoteness of many of the farming and fishing sites, as well as stringent environmental and food safety standards placed on them by government. While country of origin labelling has given consumers greater certainty over the origins of their barramundi at the retail level, no requirement exists for the food service and restaurant trades to label the origins of their barramundi. See Australian cuisine. Locally caught "bhetki" (barramundi) is a popular fish among Bengali people, mainly served in festivities like marriages and other important social events. It is cooked as bhetki machher paturi, bhetki machher kalia, or coated in "suji" (semolina) and pan fried. It is very popular among people who are usually sceptical about eating fish with a lot of bones. Bhetki fillets have no bones in them. In Bengali cuisine, therefore, fried bhetki fillets are popular and considered to be of good quality. The dish is commonly called "fish fry". See Bengali cuisine. Locally caught "chonak" (barramundi) is a favourite food, prepared with either "recheado" (a Goan red masala) or coated with "rava" (sooji, semolina) and pan fried. The fish is generally filleted on the diagonal. It is eaten as a snack or as an accompaniment to drinks or the main course.