Barramundi (also known as Barra or Giant Perch)

Inhabits the inshore waters and estuaries along Australia’s northern coastline – from about the Sunshine Coast across the top to below Broome, Western Australia. Wild Barramundi can be found on the menu of eateries in the Northern Territory. In fact the Adelaide River Hotel cooks one of the best dishes around and you can relax in their beautiful tropical beer garden.

Traditionally cooked on hot coals, sometimes wrapped in leaves or paperbark. It makes for a superb eating experience.

Black Bream (also known as Sooty Grunter)

Is a freshwater fish inhabiting dams and billabongs in far north Queensland, Northern Territory and northern Western Australia.

Aboriginal people traditionally used a spear with multiple thin prongs. It is best cooked whole in ashes or wrapped in wet paperbark and roasted for approx 20 mins.