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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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Well done mate. Huge feeshes!

I agree completely on the taste of barramundi. Though I have never turned away any we have caught, whether inland or estuary. What the people saying barramundi is "ho hum" are probably eating is all the farmed barras sound down South in the supermarkets and fish shops. A wild caught one is so much better and tastier. And I wish we could still get wild caight barra down here like we could back in the 1980's. Nowadays all farmed as far as I know.

Those barras are huge. How long does it take to bring one in on your fly rod?

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John aka NitroX

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Govt get out of our lives NOW!
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"

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