PHP Warning: Use of undefined constant VBA_SCRIPT - assumed 'VBA_SCRIPT' (this will throw an Error in a future version of PHP) in ..../includes/functions_navigation.php(802) : eval()'d code on line 1 do freshwater barra taste any good?
I've kept a couple around the 60 - 70cm range and they've tasted quite good. Any larger, especially the impoundment barra, they tend to start building a 'fat layer'.
There's been quite a few discussions detailing home remedies making them taste better but I cook mine as per normal, just a bit of flour and throw them on the fry pan.
Everyone's taste buds are different and I dare say the barra may also differ between impoundments so you may just have try one and see
Yes, and no.
This is for dam fishing, but in general if you catch one that is dark in colour with a real "fishy" smell to it, let it go. These barras are usually up in the weeds feeding.
If you troll in the deeper sections for barra feeding on the bait schools, they tend to be far more silver and don't smell (as much). These are ok.
I found the larger the barra, the plainer they taste. A barra around the meter mark dosen't taste bad, it just dosen't taste. You need to add a bit of something to bring the flavour out. As a simple solution, I use Tandaco seasoning, comes in a little packet just right for a feed. Also need to cut the fillets thin before cooking them. I like to slice them about 10mm thick. They cook faster and retain the flavour better.
This is what I do for gulf barra, I imagine east coast fish to be the same
The impoundment barra often have that 'freshwater taste' (otherwise known as MUD). To make them edible only keep the smaller ones, fillet and skin and remove as much of the fat as you can. Slice the fillets diagonally so that they are not too thick and soak them in milk overnight. Then cook anyway you like - they turn out pretty good. If you do want to eat them fresh I prefer them on a pretty hot barbecue to get some good colour on the outside.
Cheers Freeeedom
PS. You get used to the freshwater taste after a while
I have cooked up a few barra from Awoonga and done them 2 ways. First was just in the pan with Lemon and herbs and came up nice. The other way, and my much prefered method is to smoke them. I have used 2 types of timber, hickory and the other called Bushmans Blend. Both are nice. I have found though that if you double smoke them (smoke them once then before the fire is out top it up with metho, after putting it out , and put in some more saw dust and do it again) it tends to get the flavor right through the thicker fillets. Eating them hot or cold after this is both Mmmmmmmmmmmm
Eat well, drink in moderation, exercise often and yet you still die anyway!
Ive eaten a few from callide dam around the 60-80cm mark they were yum
i just gutted them put em on ice ''got drunk'' and in the morning put a few bacon strips in side with a slice or 2 of lemon ..
raped in alfoil then in the hot Cole's ..
they were yummy as
brought a 114cm model home from Monduran in Jan this year. Looked after it; was caught on the last morning we were there, and on ice promptly.
Best bits = yellowbelly, worst bits, well, worse. Filleted, removed as much fat as possible. Have been instructed not to bring any more home. Have to agree.
Yet a mate's son was given a fillet from a similar fish in December, and apparently it was fine.
Have to agree with Rick, had the same experience with a fish from Faust. We ended up with a small pile of filletts, soaked them in milk overnight and beer battered them. They were quite edible, but not much taste. It just seemed like a big waste from a metre plus fish. So reinforced the need to handle the big ones carefully as I didnt want to kill any more. Now saltwater barra is another thing entirely
so it looks like giving the bigger fish a miss. these posts have given a wide variety of preparing and cooking the fish thx guys for the feedback much appreciated
Barra up ere' in FNQ taste just fine if done the right way. The larger ones (over 100cm) get too muddy in some dams, thats the case with any dams. To get a good edible barra keep them at about 80cm.
Goddy84 thats one hell of a way to to them, sounds dam nice. Im a fan of Hot Spicey food, and we did what you did but not with bacon, filled it with Chilli and lemon, its a MUST!
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