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A love letter to barramundi skin
A love letter to barramundi skin What’s crispy, crunchy and a sure-fire way to ELEVATE any fish dish? That’s right, it’s the perfectly crispy skin! But did you know there’s more to love than just how dang tasty it is? It’s also high in omega-3 fatty acids, collagen...
A winter of barra
A winter of barraIt was fun while it lasted, but it’s finally time to say goodbye to summer and HELLO to the colder seasons. Colder nights and shorter days may mean big bowls of soup, woolly socks and hot tea in bed (umm, yes please), but as always, along with all the...
Interview with Australian barramundi farmer: Coral Coast Barramundi
Interview with Australian barramundi farmer – Coral Coast BarramundiThe upper end of Australia’s Eastern Seaboard is home to many of our nation’s most famous attractions: the Daintree Rainforest, the Great Barrier Reef and the Whitsundays. Take a trip to the idyllic...
Barramundi for Easter and beyond
Barramundi for Easter and beyondWhile the celebrations of last year feel a world away now (lockdown vibes, anyone?), there are a few things that are guaranteed at Easter including a Good Friday feast starring some good – nay, GREAT – fish, and a chocolate-induced coma...
Interview with Australian barramundi farmer
Interview with Australian barramundi farmer – Barramundi GardensTake a trip up Far North Queensland and stop by Tim and Gail’s barramundi farm, Barramundi Gardens, hidden in the idyllic hinterlands of Port Douglas. There is no denying that Barramundi Gardens is pure...
The sustainability behind farmed Australian barramundi
The sustainability behind Australian farmed barramundiOur Australian barramundi farmers are deeply committed to the future of our beloved environment. So, we want to share with you on how our farmers protect the future of our planet and how you can help as well. Hold...
National Barramundi Day
Despite barramundi’s indigenous name, did you know that 60% of barramundi in Australia is imported? Surprisingly, nearly half of Aussies don’t know if where their barra is from!
To celebrate Australia’s barramundi farmers and sustainable seafood, we held Australia’s first National Barramundi Day on Friday, 18 October.
Top chefs and restaurants from across the country have risen to the challenge to serve barramundi specials on the 18th of October.
Due to the wonderful success of this year’s National Barramundi Day, restaurants can enter early for next year! Click here to participate in National Barramundi Day, 2020
RECIPES
Smoked barramundi bruschetta
SIMON PALMER, BEACH BYRON BAY A light dish that is perfect for brunch or breakfast using few ingredients.Servings 4Prep Time: 10 minutes (overnight pickling)Ingredients 1 x 450 g smoked barramundi store bought or 500g skinless barramundi loin (to smoke at home)...
Barramundi cutlets with oregano, tomato and black olive
MATT MORAN, NORTH BONDI FISH Using few ingredients, this quick recipe created by Matt Moran highlights fresh flavours and beautiful crispy barramundi cutlets.Servings 6Prep Time: 15 minutesCook time: 15 minutesIngredients 6 x 200g Australian barramundi cutlets 2...
Barramundi with Tomato Salsa and Fried Zucchini Flowers
MATT MORAN, NORTH BONDI FISH Cook like a celebrity chef at home with this impressive zucchini flower and barramundi dish with a warm tomato salsa created by Matt Moran. Servings 4 Prep Time: 15 minutes Cook time: 30 minutes Ingredients 40 ml extra virgin olive oil 4 x...