Mr Barra

15/08/2026

Live mud crabs, fresh local fish, sashimi Atlantic salmon and yellowfin tuna, fresh prawns and freshly sucked oysters.
Whatever your seafood needs for the weekend Mr Barra has you covered!

15/08/2026

13/08/2026

🚨 FRESH CATCH UNLOADED! 🚨

Straight from the wild to our market, we have fresh-caught Wild Barramundi and Wild King Threadfin Salmon available right now! These are 100% wild-caught and local.
🐟 Wild Barramundi: The clean, crisp Aussie classic. Mild, iconic flavour with beautiful, large flakes. Perfect for that Friday night.
🐟 Wild King Threadfin Salmon: If you love Barra, you absolutely must try Threadfin. It’s slightly sweeter, beautifully firm, yet melts in your mouth. Pure seafood luxury.
These are 100% wild-caught and local, premium Australian seafood ready for your table. Stocks are limited, come to visit us at Mr Barra before sold out

⏰ Open until 5:30pm

02/08/2026

🔔🚨Don't forget🚨🔔

Mr Barra will be open on Darwin Cup Day (Monday 3 August) from 10:00 AM to 2:00 PM, so you can stock up on the freshest seafood for your BBQ, platter, or family feast.
Our team can't wait to welcome you and help you find everything you need to make your Darwin Cup celebrations extra special.
Have a fantastic day, stay safe, and good luck if you're having a flutter! 🦐🦀🐟🥂

A huge thank you to all of our amazing customers for your continued support. We truly appreciate every visit and every opportunity to serve our community.

🐎🎉HAPPY DARWIN CUP DAY🎉🐎

23/07/2026

Tomorrow is Darwin Show Day and Mr Barra will be open from 10 am till 2 pm to cover all your seafood needs!

Cleaning service finishes at 1 pm.

04/07/2026

Who says fish has to be eaten as a fillet? 🐟🍤

I was encouraged to have a go at making these homemade seafood patties, and I'm glad I did!

Made with Territory-caught Goldband Snapper and Banana Prawns, combined with potato, purple sweet potato, herbs and a dash of red curry, they were packed with flavour and surprisingly simple to make.

Served alongside a delicious fresh pasta salad from The Chook Shed. It's a great reminder that Territory seafood is incredibly versatile. Whether it's a fish fillet, fish flaked into a curry, made into seafood patties or prepared another way, there's always a new recipe waiting to be discovered.

Trying different species, cuts and recipes is a great way to enjoy incredible NT seafood. So next time you're looking for dinner inspiration, why not give something different a go?

Thanks to Mr Barra!!

23/06/2026

We just received a new stock from Peninsula Larder Flavor Pearls: a luxury Australian-made gourmet garnishes that add a stunning liquid burst to dishes and drinks. These vegan and gluten-free bubbles elevate everything from cheese boards to cocktails, offering a caviar-like experience.
Also The highly-requested Peninsula Larder Gourmet Risotto is back in stock too! Crafted with premium Australian Arborio rice and freeze-dried veggies, it delivers an effortless, gourmet quality meal right in your home kitchen.
Check out their mouthwatering recipe for Barramundi!

https://www.facebook.com/sharer.php?u=https://peninsulalarder.com.au/barramundi-lemon-myrtle-flavour-pearls/

18/06/2026

🚨🚨🚨PRODUCT ALERT🚨🚨🚨
📣😋ATLANTIC SALMON RILLETTE😋📣
Elevate your next cheese and charcuterie board with the luxurious taste of Yarra Valley Salmon Rillette. Hand-crafted from locally sourced freshwater Atlantic salmon and delicately seasoned with Red Gum smoked salt, this rich, velvety spread is the ultimate crowd-pleaser.✨ How to enjoy it: Spread generously over warm toasted sourdough or lavosh, and top with a spoonful of caviar for a truly indulgent canapé.
That's it! A fancy bite in under 5 minutes!

30/04/2026

🚨🚨KINA JUST ARRIVED!🚨🚨
The pure essence of the ocean just arrived on time for your seafood fest this long weekend.
Umami salty and sweet flavor, silky melt-in-your-mouth texture, an absolute delicacy.
Hurry before they are sold out!

20/04/2026

Steamed Baby Barra with ginger and spring onions ( Plaa neung king )
Serves 4 to 6, with rice.

A small barramundi is the most popular fish to use for this dish in Thailand but you can also use any snapper, black bream or small red emperor. Actually, almost any white-fleshed fish will do. A whole fish produces a better flavor once cooked, but you can of course use 200 g of fish fillets if you prefer.

We prefer to steam in a bamboo steamer –one that sits in a pan or a wok. ¬but you must make sure there is sufficient water in the pan or wok at all times, otherwise the steaming can soon become smoking. A metal steamer is also fine for the job – just make sure it is large enough to accommodate your fish, or rather the plate on which the fish is to be steamed. If you want to make a sauce when steaming the fish – and you do – you will need to place it on a plate, one large enough to hold the fish but also fit snugly into the steamer. Try it first before getting everything ready.

Ingredients
800–1000 g fish – ideally a small barramundi – cleaned
2–3 tablespoons Megachef oyster sauce
2–3 tablespoons stock or water
a pinch of white sugar – optional
a pinch of ground white pepper
1 teaspoon deep-fried garlic
4 cm piece ginger, peeled then shredded
2 or 3 chopped cleaned spring onions
2 steams Asian celery, cleaned and chopped – optional
Method
Score the fish. Scoring simply means cutting into the flesh of the fish. This ensures even and quicker cooking; it also means that a greater amount of the flesh becomes infused with the flavors of the sauce during the steaming. There are many ways to score a fish: most Asian cooks prefer to cross-score that is, slicing deeply into the fish three or four times along its length, then making three or four more cuts right angles to the first cuts. On the other hand, I like a simpler style, cut just one way. Place the scored fish on a plate. In a small bowl, mix the oyster sauce with the stock or water, sugar (if using), pepper and deep-fried garlic. Pour over the fish, then sprinkle with half of the shredded ginger. Place the fish in the steamer and steam over a low heat until cooked – and it must be cooked to the bone. This could take as long as 35 minutes, depending on the size of the fish. Once cooked, carefully remove the fish from the steamer, and scatter with the remaining ginger, spring onions and Asian celery leaves. Serve with steamed rice. Enjoy!

https://megachefsauce.com/en/recript/8