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Barramundi

Barramundi

Food to Die For - Sn 1/Ep 3Food to Die For - Sn 1/Ep 3

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Guy heads to one of the most remote regions in Australia to catch the highly sought after wild Barramundi fish. But first, he'll have to make his way through waters filled with crocodiles, sharks and venomous fish.

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- The Kimberley is one of Australia's most rugged and beautiful regions. Where just about every corner contains potential dangers. Australia's most legendary fish, the succulent beautiful barramundi, finds its home in the inlets and rivers up here. Barramundi is one of my all time Aussie favorite ingredients. But to find wild caught barra, you have to head to some of Australia's most remote and dangerous regions. If you've never tried wild caught barramundi before, let me tell you, it's amazing. Wild caught barramundi is a sought after ingredient by chefs worldwide because of its firm white flesh and superior flavor. So why is it so dangerous to catch? G'day guys, I'm Guy Turland from Bondi Harvest. And in this series, we go in search of the most wonderful ingredients which just happen to be the most dangerous to find. We travel across the globe to meet the people that have made it their life's work to collect the most prized ingredients on the planet. This guy's nuts. Welcome to Food To Die For. All right, so this is what we're after. The gorgeous, wild barramundi. So barramundi actually comes from the aboriginal word that means large-scaled fish. And you can see here, the scales are huge. They're like massive shields. So you find it in salt and fresh water. We're after fresh water. It's gonna be beautiful and wild. And my favorite way to eat it is two ways: it's either you cook it and it becomes flaky and beautiful and tender and moist, or you eat it raw. So using the belly, slice it super fine in sashimi. And the flesh is a delicate flavor because the water is so clean. The flavor of the fish itself is quite clean and beautiful. Born in the ocean, the barramundi travel upriver where they grow into large fish and develop their distinct flavor. It takes a special kind of person to catch these fish in such dangerous environments. Greg 'Hairy Dog' Harman is a veteran barramundi fisherman and crocodile hunter. We're lucky to catch him between trips to take us out to some of his secret spots. How you going? - Good, Guy, yourself? - Good, good. Should I call you Hairy Dog or Greg? - Hairy Dog would be fine. - [Guy] Awesome. There's a croc right there. - Right there. He's just waiting for a feed. You got anything for him? - [Guy] Not today. - [Hairy Dog] Not today. - Hairy Dog is no stranger to crocs. This is crazy. He's been fishing in the Ord River for nearly four decades. Should we go fishing? - [Hairy Dog] Why not? - [Guy] Time to catch a fresh barra. Let's do it. - [Hairy Dog] No worries. - There's another one nearing out there. - [Hairy Dog] There'll be plenty more of them. - [Guy] Wow, look at the size of that. - [Hairy Dog] See the wallaby lying beside him? - [Guy] Yeah, yeah, yeah. He's got something. - [Hairy Dog] He's five meters, that chap. - [Guy] He's huge. - [Hairy Dog] I can normally get a bit closer to him than that, but because he's got that tucker there, he's protecting it. - Definitely no swimming then. Ugh. Feeling like I don't want to meet one of those at the end of a line. We can leave her alone, I think. It's close enough for me. Want to get some fish. Because barramundi hide out in the drift wood, the best place to catch one is alongside the banks. Unfortunately, that's where the crocs like to hang out as well. - High banks, sometimes. I've had them leap off the banks, straight into the boat with you, you know? So everyone gets out of the boat and into the water. - [Guy] What would happen if something went down? I don't know, not a lot of help out here, eh? - That's not gonna happen. - [Guy] Nah. - That's my job to keep you alive. The "Bring Them Back Alive Tours" they call us. - It's been a few hours, and we haven't had any bites. Despite the obvious dangers, Hairy Dog Harman ventures ashore to catch some live bait. And with just one cast of the net, Hairy has dragged in a shark. It's a real eye opener. All right, so not only do we have to worry about crocodiles. We've gone to catch some bait fish, and we've caught ourselves a shark as well. - [Hairy Dog] Strong, too. They're bloody strong. You getting him by the tail, are you? - Yeah, I got his tail. - Okay. Don't let him in. Just pull him away from the net. Watch him, if he kicks up, he'll bloody wound you. Like that. - On closer inspection, we realize it's not even the most dangerous thing in the net. - Every one of those little spines on that bugger will give you three hours of absolute agony. - [Guy] Okay, so I'll leave it to you. Let you take care of it with your safety shoes on. - [Hairy Dog] My safety boots, yeah. - [Guy] This place is out of control. There are things literally everywhere that can kill us. With barramundi, it's a matter of the larger the better. Adults can grow up to five feet long and weight over a hundred pounds. Generally, the larger the fish, the more flakier and firmer the flesh. And importantly for us, the more pleasant the eating experience. - [Hairy Dog] Go, go, go, go, go! - [Guy] The live bait has worked. We've hooked an absolute beauty. - [Hairy Dog] Pull him. Good fish, well done. - [Guy] But now we have to be quick. With the barra on the line, the crocs start to move in. This is a big fish, and it's putting up a fight. Hairy guides the fish towards the boat, and we get him on board before it's too late. - [Hairy Dog] Well done. Well done. - What a monster. They're even more pretty when they're big, aren't they? - [Hairy Dog] Yeah, they are way more pretty when they're big. - [Guy] A massive, beautiful barramundi. I mean look at this thing. It's a beauty. After experiencing the crazy lengths they go to to catch this beautiful fish, I'm now heading to Bondi's Best to taste some of the world's finest wild barramundi. Barramundi has a white flesh. It's flaky; it's sweet. It's tender; it's moist. And it's falling apart. You can really see why it's one of Australia's, and the world's, most finest ingredients. Oooh, yeah. Oh, my God, that smells good. Smells delicious. So what we have is a sashimi, carpaccio style, super thin slice, raw. We've used the belly. You know, barramundi's so versatile. You can use the whole carcass and all of the beautiful flesh. And then here, we've got a beautiful filet slice with crispy skin. I mean, look at that. Cooked to perfection. Flaky, tender, moist all the way through. Man, I love barramundi. Is it food to die for? It's food I'd die for. I'm going back for seconds.

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