Dennis Harrold with his world record 44.6kg, 135cm Monduran Barra taken on 21/12/2010
Barramundi is a loanword from an Australian Aboriginal language of the Rockhampton area in Queensland meaning "large-scaled river fish"
Barramundi are a salt and freshwater sportfish, targeted by many. They have large silver scales, which may become darker or lighter, depending on their environment. Their bodies can reach up to 1.8 meters (5.91 feet) long, though evidence of them being caught at this size is scarce.
Highly prized by anglers for their good fighting ability, barramundi are reputed to be good at avoiding fixed nets and best caught on lines and with fishing lures. In Australia, the barramundi is used to stock freshwater reservoirs for recreational fishing.
Angler grabs 30kg barra in drain 34 kilometres west of Mareeba Nth QLD
"It was about 4pm in the arvo and I saw something shiny in the water," he said.
"Once I realised what it was, I grabbed it by the mouth with my hands.
"It took about 10-15 minutes to catch it and the hardest part was pulling it out of the channel and into the back of my ute."
Mr Bambino said the 1.25m fish would have started its life in Lake Tinaroo, more than 50km northwest of the tiny community, but had probably been living in the Mutchilba area for six or seven years.
The record for the biggest line caught Barramundi is 44.6 kg at Lake Monduran QLD (December 2010, see picture above), others have been caught larger but a growing trend for catch and release fishing has sustained this record. It is a quest for many impoundment anglers to catch a 100 pounder, which to date has never been achieved.
Worlds easiest Barramundi recipe
Prep Time: 5
Cook Time: 10
4 barramundi fillets with skin (6-8 oz each)
Salt and pepper
1 Tbsp olive oil (plus more for brushing the grill)
1 tsp fresh lemon juice
1 Tbsp chopped parsley, cilantro, mint, or whatever herb you have on hand
1.Preheat the grill to high.
2.Season fish fillets with salt and pepper, and coat with 1 Tbsp of oil.
3.Drizzle lemon juice over the plate where you’ll put fish once it’s off the grill.
4.Pick up a wad of paper towel with tongs, dip it into oil, and brush the grill rack.
5.Place the fish on the grill skin side down and cover the grill.
6.Cook for 3 minutes without disturbing.
7.Turn the grill down to medium.
8.Flip fillets onto the flesh side, cover the grill, and cook for additional 3 minutes per inch of thickness.
9.To test for doneness, insert a spatula under a thin edge of fillet and lift half of fillet perpendicular to the grill. If the flakes separate, the fish is done. Don’t worry if the fillet breaks. The skin will keep it together so it will still look nice when you serve it.
10.Remove the fish off the grill keeping it skin side up to prevent it from getting soggy and place it on the prepared plate so that it can get flavored with lemon juice.
11.Garnish with herbs and serve with lots of cold beer.