Is there anything more Australian than barramundi? The succulent, sustainable fish is up there with meat pies, lamingtons and Vegemite as an integral part of our culinary heritage. But unlike those other homegrown foods, much of the barra we consume hails from abroad.

According to The Australian Barramundi Farmer’s Association, a network of producers from Humpty Doo to the Coral Coast, almost 60 percent of the fish is imported into Australia. To address this imbalance, the association is sponsoring National Barramundi Day this Friday. 

Over 100 restaurants across the country, including Sydney’s Catalina, Melbourne’s Grossi Florentino and Perth’s Cooee, will be offering specialty dishes that showcase farmed Aussie barra – the fact the fish has its own beloved diminutive confirms its revered place.

Related story: Catch a break with these 12 easy barramundi recipes 

Additionally, the association has reeled in star chef Mitch Orr, from just-opened Kiln restaurant atop Sydney’s Ace Hotel, to inspire home cooks with three recipes that showcase its versatility: steamed barramundi with ginger and scallions; grilled barramundi with desert lime and pepper; and fried barramundi with Old Bay seasoning and green tomatoes.

“Everyone has a barra story, whether it’s catching ‘the fighter fish’ yourself or cooking it up and sharing it on the Christmas barbecue,” says Orr. “It’s got a unique place in the history of Australian cuisine.” 

Though national legislation is pending that would require vendors and restaurants to indicate where their seafood originated, consumers still need to question the provenance of their fish. “When you go to your local restaurant, shop or fishmonger, just ask them directly where they get their fish from so you can make an informed choice,” adds Orr.

National Barramundi Day is Friday, 21 October 2022. To find your closest participating restaurant, head to australianbarramundi.com.au/barra-day/

Related review: Vibes, views and food – here’s why Kiln simply Aces it