About
Australia’s most beloved native fish — barramundi is a large, silver-scaled freshwater and estuarine species with sweet, buttery white flesh and a crisp skin when pan-fried or grilled. Found wild in northern Australian rivers and farmed across the country, it’s the centrepiece of countless restaurant menus from Darwin to Sydney. Best eaten simply — grilled with lemon, chips, and a cold beer at a harbourside pub, or fresh from a Queensland fish-and-chip shop on the beach.