Preparing fresh water Barra

Kill and bleed immediately on capture, and either gut or fillet and put on ice as soon as possible.....after that, its not much different to salt water barra. most people I know who winge about the muddy taste tend to be the ones who catch the fish and let it flip around in the bottom of the tinny to die slowly, then leave it there for an hour or more in 40 odd degrees, and bung it in the esky on the way home when the beer volume is low enough for it to fit. (I fillet mine asap, and put in a plastic bag in the esky asap, even if I have to up the tempo on the beers to make room (the sacrifices we make)

I tend to crumb and cook in a fairly std mannor, but douse the fish with lemon and or lime juice while its cooking, this is heaps better than after (IMO), and does a great job on the barbie plate too.

Might go fishing this time home....

Cheers Andrew

Impoundment barra have a fair bit of fat under the skin. After filleting, skin the fillet but take an extra centimetre of flesh/fat. What remains will be sweet.

Freshwater Barra.

Here's what you do.

Put them in a pot of heavily salted water with some diced onion, fresh garlic, lemon rind, lots of freshly ground pepper and and a house brick.

Bring to the boil, then reduce to a simmer for 30 minutes. Then throw away everything other than the brick. Serve the brick with good crusty bread and a bottle of cheap red.

Wayne B,
Fresh water Barra which are very dark in colour,mostly out of billabongs, often taste muddy. If you soak the fillets in salty water it will usually take the muddy taste away. I would agree with Andrew's comments on after capture treatment.
Best of luck JOHN

The barra was good, not bragging but it was just shy of a metre in length and weighed 15kg. The guys at the ramp told me to cut away the grey flesh and also trim plenty of top flesh away, cant remember why but as I had plenty took a good layer off to play it safe.

Placed in a iced salt brine for two hours then did a beer batter for some and also grilled with lemon and chilli.

All turned out well and pretty stoked

thanks for feedback as for the brick, it was hard to swallow- hah ha

Wayne