Barramundi is one of Australia’s most representative and widely eaten seafood species.
Its name is an Aboriginal word meaning 'river fish with large scales', highlighting its importance as an eating fish since well before colonisation... These days, it’s many Aussies’ favourite species to throw on the barbecue, particularly in spring and summer.
Today, we’re shining the spotlight on Barra. Read on to learn everything you need to know about this classic Aussie fish.
Biology 
Barramundi mature as males after about 3 years, measuring up to 60cm in length, then change into females after about 5 years.
They can reach up to 1.5m and 50kg, although most wild-caught fish weigh less than 6kg. Some farmed fish are sold at 400-600g (plate-sized), though increasingly many farms produce larger fish (around 2-5kg).
Barramundi can tolerate a wide range of salinity and can be found and grown in saltwater, brackish waters, or freshwater.
Distribution, Seasonality and Harvesting
When wild-caught, Barra is harvested using gillnets in coastal and fresh waters in Australia’s tropical north, from the Ashburton River in WA to the Noosa River in Queensland. It lives in rivers, creeks, estuaries and coastal shallows, but always moves into coastal and estuarine shallows to breed.
Wild-caught Barramundi is available from February to November, peaking in autumn, while farmed Barramundi is available year-round.
Barramundi farming is a fascinating process. Farms are mostly concentrated in the Northern Territory, Western Australia and Queensland, though there are also farms in NSW and SA. Farms located further south use warm saline bore water to simulate the fish’s natural habitat, but most farms use saltwater rather than fresh.
To ensure viable growth of the fish, farms located to the south also use heated, re-circulating, indoor production systems (rather than ponds) due to lower year-round temperatures.
Hatcheries are now able to spawn Barramundi in captivity year-round with controlled lighting and temperatures. Under aquaculture conditions maturation occurs in about half the time of that in the wild, allowing for higher volumes to be produced.
To dive deeper into the various farms producing Barra around the country, and their practices, check out .
Imports and Exports
Concerningly, a large proportion of Barramundi eaten in Australia is imported, despite us having plenty of sustainably sourced and produced Barra on our own shores.
It’s always important to know where the seafood you’re eating comes from – and choose Australian! – whenever you’re buying it or eating it in a restaurant. All seafood should be clearly labelled, but if it isn’t, don’t be afraid to ask!
Purchasing
Large Barramundi is usually sold as fillets. In fillets, look for lustrous, firm, moist white-pinkish flesh without any brown markings or oozing water and with a pleasant fresh smell.
Small Barramundi is mostly sold whole (plate-sized). When shopping, look for firm flesh which springs back when touched, lustrous skin, and a pleasant fresh smell.
Cooking and Eating
Like many Aussie seafood species, Barramundi is brimming with essential vitamins and minerals, alongside healthy omega-6 and omega-3 fatty acids that are key in supporting our immune, cardiovascular and nervous systems.
It’s also a very versatile fish to cook with; Barra’s medium-large flake, mild flavour, and low-medium oiliness (depending on the season) mean you can cook it using a wide range of methods, from pan-frying to steaming.
Larger fish have only a few large bones, which can easily be removed (and usually are by your fishmonger during filleting). Baby Barramundi is best served whole as it's the perfect plate-sized fish.
Barra skin can be left on during cooking – it crisps up really nicely in a pan, for example. One of our favourite cooking methods for this species, though, is barbecuing or baking it wrapped in banana leaves or baking paper to protect the sometimes-delicate flesh.