It’s all about the barra in the Daintree

PETE MARTINELLI of operators have been suffering,” farm director and resident barra whisperer Mark Hobe said.

“It’s a bit seasonal – people have gone back to school and back to work – the next three months will be quiet.”

But the lack of interstate tourists could be a blessing for locals who can check out the operation and drop a line in their recreational fishing centre.

The farm sells plate-size fish, at 400-800g, up to whopping 5kg monsters that are ideal for filleting and curing.

“Some of the Asian markets down south prefer the middlerange size,” Mr Hobe said.

The smaller specimens are perfect for marinating and deep frying to a crispy skin.

Growing the barras to a market ready size can take up to two years – an investment in time and resources, subject to the whims of nature.

“We just try to create an ideal habitat using the best water quality we can source from the Daintree,” Mr Hobe said. “It is very important to us. We are eco-green certified.”

Cairns chefs have recognised the quality of the Daintree product and source the award-winning barra through ISP and Cairns Ocean Products in Portsmith.

“Our chefs love our fish mainly because they are consistent in size, supply and quality of farmed barra has increased tenfold over the last decade,” Mr Hobe said.

The Daintree local keeps things simple when he cooks barra – preferring to showcase the fish’s natural sweetness.

“I season with some olive oil, salt and pepper, some lemon juice and fresh dill and wrap it in foil,” he said.

“It can be done on the barbecue and takes about 10 minutes for a plate-sized fish.” For a low stress guide to cooking a baby barra go to cairnspost.com.au