Bait to Plate

Kev Collins

Well known Restauranter and co-owner of Fish D'vine & The Rum Bar in Airlie Beach. When Kev's not working he's out fishing in the amazing food bowl of the Whitsundays and Great Barrier Reef Marine Park or in his tinnie in the estuaries crabbing! His blog imparts wisdom, tales and info on all things fishing and food.

Our beautiful Barramundi and my kids

Every dad should learn to take his kids fishing. One day they will leave home and that day comes sooner than we ever think. I have 3 beautiful children, all of whom love spending time with the “old man” on the water and this is just precious. One of my twin girls visited the other weekend just for 2 days and the one thing she really wanted to do? Dad, can we go fishing? Time was tight as she had to leave after lunch but time and tides aligned and I promised her a barramundi, in time to have it cleaned and cooked for lunch; and I delivered in spades. This was a lean, solid salt water fish, nothing at all like the spongy, grey frozen and fish farmed fillets at the supermarket (Imported and thawed for your convenience…I hate that term). Bright silver, yellow tailed (Tip: farmed Barra and fresh water Barra have black tails) with lean firm flesh and a bright pink tinge (never grey). There is nothing you need to do to trick up salt water wild caught barramundi. Pan fry with a little salt and pepper, crunchy chips and a wedge of lemon. If you want to “flash it up” try topping with some pesto and fried shaved sweet potato. If you ever get the chance, try farmed Barra and wild caught salt water Barra side by side. It is a textural thing. A farmed fish pretty much sits there getting fat and lazy while a wild fish has to chase and hunt and work for every feed