Barramundi is a mild, buttery white fish native to northern Australian rivers and coastal waters, often grilled, pan-fried, or oven-baked with herbs like lemon myrtle, pepperberry, or simple citrus and salt. It has a firm texture, delicate flavor, and is highly prized for being low in fat and rich in Omega-3s.

Traditionally harvested by Aboriginal communities as a form of bush tucker, barramundi remains an important cultural and culinary staple. Today it’s featured in everything from fine dining to pub menus, often served with seasonal vegetables, lemon wedges, or native sauces.

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