National Barramundi Day designed to get more Aussie’s eating nation’s best fish

The Territory is Australia’s biggest producer of the nation’s most-loved fish. In celebration of National Barramundi Day, we reveal the best recipe for a barra.

Fourteen years on and the Northern Territory still leads the way in how consumers are notified if their seafood is imported or Australian grown.

Since 2008, the Territory food service industry has been legally required to clearly display the country of origin of the seafood being sold.

However, interstate seafood distributor standards are still behind and require only retailers to label where the fish is farmed or caught, leaving cafes and restaurants exempt from labelling.

In a bid to support Australian barra farmers, consumers are encouraged to buy barra this Friday (October 21) to celebrate National Barramundi Day.

Humpty Doo Barramundi co-owner Tarun Richards says National Barramundi Day is about encouraging Australian's to buy local seafood. Picture: Floss Adams.

“If you’re consuming Australian farmed barramundi you know it’s grown in Australia and producers have to follow Australia’s strict environmental, quality and food safety laws,” the Humpty Doo Barramundi co-owner Tarun Richards said.

“So you know what you’re eating, it’s fresh, it’s safe to eat and it was grown in Australia by Australians.”

Federal discussions about the mandatory labelling indicate a national umbrella law may soon come into effect, which is a change interstate seafood groups have been lobbying for years.

The law would require all imported seafood prepared for immediate consumption must legally

be labelled as ‘imported’, creating consumer transparency.

Ms Richards said it was more important than ever to spread the good word of the Australian native fish and encourage consumers to ask for domestically grown barra over the counter.

Humpty Doo Barramundi prepared by Bella Darwin Restaurant chefs. The oven-baked fish is served with breadcrumb, pine nuts, raisins, cherry tomatoes and fennel and orange salad. Picture: Floss Adams.

“Around Australia we’re just encouraging people to go out buy asking for Australian barramundi whether they’re eating it at a restaurant or buying it from their local retailer and cooking it at home,” Ms Richards said.

She said it was always a proud moment to see a local business such as Bella Darwin Restaurant serve up their barra with so much love and professionalism.

“We’ve worked hard for a long time, we put a lot of love into our barra and to see other people appreciate it – it’s great,” Ms Richards said.

Humpty Doo Barramundi chief executive Dan Richards is celebrating National Barramundi Day with his team of about 150 employees and barra burgers. Picture: Glenn Campbell.

From selling six kilos a week 30 years ago, to a whopping 100 tonnes a week today – the family owned and operated Humpty Doo Barramundi has come along way since its humble beginnings.

With a staffing team of 150 members, the Territory business saturates about 50 to 60 per cent of the Australian grown barra market.

Its product is sold Australia-wide and can be bought anywhere from Woolworths to cafes.

The business continue to advocate for consumer transparency.

So this Friday, tuck into some Australian farmed barra.