There’s nothing quite like heading out on the water in the Top End, chasing barramundi and discovering a new favourite way to enjoy your catch. For a taste of the Territory lifestyle, a fishing charter with Barra Private Tours offers the perfect combination of adventure, local knowledge and a few unexpected surprises along the way.
Based in Darwin, Barra Private Tours takes guests out onto Darwin Harbour to explore fishing spots, enjoy the freedom of being on the water and try their luck at landing the Top End’s most iconic fish. Whether you’re an experienced angler or casting a line for the first time, it’s a memorable way to experience the region.
On a recent morning out with owner and guide Flo, all three guests managed to hook a barramundi. For one first-time barra catch, it was a particularly special moment, landing a solid 60cm fish that Flo expertly filleted and prepared to take home.
But the fishing wasn’t the only highlight.
Meet Flo: Fishing, French flavours and a taste of the Top End
Originally from France, Flo made the move to Darwin and fell in love with the city’s lifestyle, tropical climate and opportunities to get out on the water. Before becoming a fishing guide, he worked in and managed restaurants in southern France, bringing a love of food and cooking to his life in the Territory.
That passion was on full display when Flo introduced us to one of his favourite ways to prepare freshly caught fish: gravlax.
If you haven’t heard of it before, gravlax is a Scandinavian-style method of curing fish with salt, sugar and herbs. Flo describes it as a little like fish salami, and while that might sound unusual at first, one taste is all it takes to understand the appeal.
On this particular trip, Flo had prepared fresh-caught Spanish mackerel the night before, curing it with salt, sugar, herbs and pepper. He sliced it into delicate pieces and shared it with the group straight from the boat.
The result was incredible. The fish had a silky, sashimi-like texture, balanced with the savoury flavour of the cure, fresh herbs and a hint of pepper. It was simple, fresh and full of flavour. Needless to say, it didn’t last long!
Flo explained that while he used Spanish mackerel, other fish can work beautifully too. For those of us in the Top End, barramundi is an obvious choice.
It was a reminder that a fishing charter can be about so much more than catching a fish. It’s about learning from passionate locals, discovering new skills and finding fresh ways to enjoy the flavours of the Territory.
Try Flo’s cured barramundi gravlax at home
Inspired to turn your next catch into something a little different? Flo’s cured fish recipe is surprisingly simple, requiring just a handful of ingredients and some time in the fridge.
Barramundi’s firm texture and mild flavour make it a great option to try, whether you’ve caught your own or picked some up fresh.
Ingredients
- 1 kg barramundi fillet, skin removed and pin bones checked
- 80 g salt
- 80 g sugar
- A generous handful of fresh dill
- Lemon or lime zest
- Cracked black pepper, to taste
Method
1. Prepare the cure. Mix the salt and sugar together, then add the chopped dill, citrus zest and cracked pepper.
2. Coat the fish. Place the barramundi fillet in a suitable dish and cover it evenly with the curing mixture.
3. Refrigerate. Cover the dish and weigh the fish down lightly. Refrigerate for 12–24 hours, following a tested recipe for the fish’s thickness and checking that the curing method is suitable for raw consumption.
4. Finish and serve. Once cured, follow the recipe’s instructions for rinsing and drying the fish, then slice it thinly to serve.
How to serve it
Keep things simple and let the fish shine. Serve thin slices on rye bread with sour cream and capers, add a squeeze of lime for a fresh Territory twist, or enjoy it as part of a shared platter.
A food safety note: Curing fish with salt and sugar does not reliably kill parasites or harmful bacteria. Use fish suitable for raw or lightly cured preparations, follow authoritative food safety guidance and keep it refrigerated throughout. Freezing requirements may apply, and curing is not a substitute for cooking.
Make your own Top End fishing memories
From the thrill of landing your first barramundi to discovering a new way to prepare your catch, a fishing adventure in the Top End is an experience that stays with you long after you return to shore.
With its local knowledge, personalised experience and passionate guide, Barra Private Tours is a great way to get out on Darwin Harbour and experience the Territory from a different perspective.
Whether you’re visiting Darwin on holiday or looking for a new adventure close to home, get out on the water, cast a line and see what you might bring to the table.