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Thanks for your kind comments gentlemen.

Daryl:
our fresh-water barra are catadromous, heading down-river to the saline estuaries to spawn, however populations exist in both fresh and salt water.
Specimens that have lived in freshwater for a while can take on a 'muddy' taste, making 'catch and release' a no-brainer, however those from the salt are marvellous table fare and rarely escape the icebox.

I sometimes hear people say that the eating quality of barramundi is overrated, which simply tells me that they have never tasted a wild-caught saltwater barra cooked within 24 hours of capture!

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