Fish lovers alike get to celebrate this iconic Aussie fish on 18th October which is National Barramundi Day.
Celebrity chefs including Matt Moran and Guy Grossi, alongside nearly 40 top restaurants nationwide, are calling Australians to “ask for Aussie barra” this National Barramundi Day.
With over 60% of barramundi being imported and nearly half of Australians (41%) unsure of whether their seafood is local or imported, National Barramundi Day celebrates the Aussie farms from across the country that produce top quality fish.
“I’m from a multi-generational farming background so I know how hard our farmers work to bring top quality Australian produce to the plate. Barramundi has such a beautiful Australian story – from fishing in the Top End, to its aboriginal name meaning ‘large, silver scaled fish’ and folklore carried down through generations – it really is our national fish.”
“In the midst of so much misinformation around the origins of imported barramundi, it’s great to dedicate a day to celebrating the beautiful farmed barra our country is known for.”
“We are so fortunate to have some of the most beautiful local produce in the world. We must support our local farming community because they are the core to our industry, and we can’t survive without them. National Barramundi Day is a powerful reminder to look for, eat and enjoy seafood from Australian waters,” he said.
To celebrate the occasion, nearly 40 restaurants from across the country including Florentino, Sake Rockpool, Rick Shores and Catalina Rose Bay are running one-day only specials on 18th October.
Diners can enjoy creative showcase dishes themed around barramundi. Try Rick Shore’s ‘roasted barramundi and pandan leaf curry’, Florentino’s ‘barramundi with burnt onion, sugo pizzaiola and zucchini’, Maha East’s ‘barramundi with spring beans, dried lime and burnt eggplant’, Ochre’s ‘fried barramundi with tomato, chill and lemon myrtle sauce’ and Saké The Rocks ‘seared barramundi with braised radish’.
Pubs are also getting involved by serving barramundi specials on National Barramundi Day, including The Oaks Hotel’s ‘roasted barramundi served with charred broccolini salsa’, Hotel Esplanade’s ‘steamed barramundi with ginger soy and shallot’ and Rose of Australia’s ‘roasted barramundi, pipis, chilli and lemon myrtle risotto’.
For home-cooks, Matt Moran and top chefs have created barramundi recipes for all occasions, meaning families of all ages can enjoy National Barramundi Day from the comfort of their own homes.
Barramundi is perhaps one of the most quintessential Australian fishes and is enjoyed nationwide. It is an extremely versatile fish and can be cooked and prepared in a variety of ways. We have put together some of our favourite barramundi recipes with clear instructions on ingredients and steps for you to recreate our recipes. There’s a dish to suit all tastes and seasons.
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National Barramundi Day is an initiative from the Australian Barramundi Farmers Association