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Australia · Queensland · Cairns| Common Animals Fish Mushrooms Flora |
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Lates calcarifer |
July: Barramundi rests and recovers after spawning.
Large fish, requires caution. Popular in Australia and Southeast Asia. Commonly farmed in aquaculture.
Freshwater and brackish water fish, migrates between habitats. Can grow up to 60 kg.
Spinning with wobblers and jigs Live bait fishing with small fish and leeches Fishing in river mouths and mangrove areas
Active at dusk and night. Prefers cover near snags and underwater structures.
Average weight: 5 kg
Meat is firm, white, and tasty. Easy to fillet, bones are large. Valuable commercial species.
Fillet: Frying, baking, grilling
Whole fish: Fish soup, stewing
Whole fish: Fish soup, stewing
Fried barramundi with lemon (Frying)
Fry fillet with lemon juice and spices
Fry fillet with lemon juice and spices
1. Salt and pepper the fillet.
2. Fry in butter with lemon juice.
2. Fry in butter with lemon juice.
Baked barramundi with herbs (Baking)
Good for whole fish with herbs and lemon
Good for whole fish with herbs and lemon
1. Rub fish with spices, herbs, and lemon.
2. Bake at 180°C for 30–35 minutes.
2. Bake at 180°C for 30–35 minutes.
Barramundi fish soup (Boiling)
Rich flavor, good for homemade soup
Rich flavor, good for homemade soup
1. Boil head and bones for 40 minutes.
2. Add vegetables and spices.
3. Cook until vegetables are tender.
2. Add vegetables and spices.
3. Cook until vegetables are tender.