The fleshy and delicious fish from WA’s north-west

Barramundi is great when you catch it yourself, but if you don’t live in northern Australia you’ll also find it available in many stores. Locally-sourced barramundi is available through wild-caught fisheries as well as aquaculture operations in northern WA and is loaded with heart-healthy Omega-3s while remaining low in calories.

Don Hancey’s Cooking Tip
Barramundi fillets are easy to bake whole in the oven, wrapped in aluminium foil with lemon wedges and salt. Alternatively, try brushing the fillets with a spicy harissa paste. To cook barramundi, it only takes about 25 minutes at 180 degrees. I would always recommend to slightly undercook seafood. Remove the fish from the oven or pan just before it’s cooked.

There are many fishing opportunities around the Kimberley region throughout the season from February to November including spearfishing and handline options.

Barramundi are mainly farmed in freshwater ponds but also in saltwater and estuarine. There are several fisheries in the north coast bioregion of Western Australia. The Kimberley Gillnet and Barramundi Fishery (KGBF) fish in the nearshore and estuarine areas of northern WA to the northern end of Eighty Mile Beach, south of Broome. The fishery also operates the rivers and tidal creeks of the Cambridge Gulf, the RIA coast of the Northern Kimberley