Barramundi has long been enjoyed as a food, and celebrated in various art forms, by aboriginal communities in northern Australia. Today it is one of the nation's most popular food and angling fish. It is a beautiful fish that inhabits the tropical half of Australia where it may grow to a length of 1.5 meters and more than 30 kg.

The word barramundiœ was first used by the aborigines of Queensland for river fish with large scales. In 1951, Theo Roughley the NSW Superintendent of Fisheries wrote that the barramundi was a favourite food of the aborigines, who wrapped it in the leaves of the wild ginger plant and baked it in hot ashes. (Fish and Fisheries of Australia, Angus & Robertson 1951).

Today barramundi is farmed in more than 100 locations across all the mainland states in a variety of ways :

• In freshwater, estuarine or saltwater cages and ponds in Qld, WA and Northern Territory

• Warm artesian spring waters in South Australia

• Large indoor tanks in SA, Victoria, NSW, and Queensland
  

• Sea cages in Qld and the NT

Regardless of the growing method, barramundi farming in Australia is a clean & green sustainable industry: farmers monitor animal welfare daily, observe food safety practices at all times and harvest and pack fish under hygienically controlled conditions. This means you can expect consistently high quality fresh fish and fillets all year round.

The wild fishery for barramundi in northern Australia is restricted in area and season of operation and can't grow any further and so farmed barramundi is helping to fill the domestic and overseas demand for this delicious safe seafood.

The Australian Farmed Barramundi Industry

Since its establishment in the mid 1980s, the Australian farmed barramundi industry has expanded rapidly and now consists of over 100 licensed farmers producing over 800 tonnes of barramundi in every main land State and Territory. The value of production is estimated at around $8 million at farm gate. There is every indication that the industry is poised for significant expansion over the next year or so with growth coming from existing farms and new entrants to the industry.

Australian barramundi is farmed in hugely diverse production systems. The majority of production comes from outdoor fresh water pond operations in north Queensland and the Northern Territory. The remainder comes from intensive farming operations, using thermal spring water or indoor recirculation systems, or from cages in estuarine waters.

Recirculation systems are operated mainly in SouthEast Queensland and southern states. A large-scale sea cage operation has been established in the Northern Territory and there are plans for the expansion of freshwater cage culture in Lake Argyll, WA. The size of production units varies greatly from very small operations, usually based on recirculation systems, to large-scale pond or cage systems.

Among our native Australian fishes, the barramundi has a national and international reputation as a splendid sporting fish with premium eating qualities.  Stocks of the fish support important commercial fishing, tourist and aquaculture industries in Queensland.  Because of its complex life cycle, the barramundi also holds considerable scientific interest.

While barramundi have long been regarded as a highly prized fisherman's catch, surprisingly little was known about its biology and exploitation in Queensland.  The Department of Primary Industries in 1978 initiated research investigations to gather this information.  Studies commenced in the north-east part of the State and in 1981 were extended westward into the Gulf of Carpentaria and south along most of the east coast.