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Also known as Sea Bass.

Barramundi are harvested as part of the set gill net fishery on the eastern coast of Queensland and in the Gulf of Carpentaria.  They are also farmed.

Queensland barramundi have a single annual summer spawning period, with the timing and duration varying between regions, river systems and from year to year depending on water temperature and salinity.

Generally fish spawn around river mouths so that larval and juvenile barramundi can use swamps that form during the monsoon season.  Annual wet season rainfall influences adult spawning success and juvenile recruitment.

Juvenile barramundi are highly dependent on estuarine and freshwater habitats.   They move from the estuarine areas up into the freshwater habitats to grow for one to two years.  During the dry season, Barramundi may become land-locked in up river waterholes and lagoons of river systems.  They move back to tidal areas when rains open these rivers.

Females produce a lot of eggs - about 300,000 per kg of body weight.

Barramundi are a very important commercial species.  They are excellent eating.

Colour of Raw Fillet:         White
Texture:                           Large, firm flakes.  Tender.
Fat Content:                     Low to high (varies with season)
Flavour:                            Distinct mild flavour. 

Barramundi are large predators, growing up to 60kg, but usually being caught at around 5-6kg. They can grow up to around 180cm, but are sexually mature at about 99cm. Belonging to the giant perch family, barramundi are similar in general appearance to freshwater perches and freshwater grunters.

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The head, nape and shoulders of the barramundi cod closely resembles that of barramundi, hence its name. Barramundi cod are sexually mature at 39cm and grow up to 70 cm (5kg). They are recognised by their profile and distinctive colouration. These fish typically have a small head humped backs and characteristic black spots, with a creamy-grey background. When spooked barramundi cod develop a fright colouration, being brownish blotches over the body.

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Source: http://www.dpi.qld.gov.au/

One of the main promising warm-water aquaculture species, Barramundi are readily adaptable to enclosed grow-out systems, with a rapid growth rate and ability to utilise lower-cost artificial pellet foods. Farmed Barramundi can gain up to 2 per cent body weight per day on a diet of high-protein meat meal. However, growth rates can vary and regular size grading is necessary to maximise growth rates while reducing mortality.

There are approximately 30 barramundi farms across Queensland, South Australia, New South Wales, Western Australia and Northern Territory. In 1996/97 they produced 624 tonnes valued at $6.4 million, about twice the value from 1994/95. The majority of farmed barramundi comes from Northern Queensland and are sold at markets in Sydney and Melbourne, but farms located closer to these markets are likely to have a competitive edge in terms of freshness and lower freight costs. Barramundi are being grown in Victoria and there are good supplies of suitable geothermal water near Portland on the Mornington Peninsula and in the Latrobe Valley.

Barramundi cod requires fresh to brackish medium quality water, with a temperature range between 25-27^oC in Gippsland. Growout occurs in reticulated tank systems.

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Barramundi are a tropical species requiring water temperatures between 20°C and 30°C. Commercial growth rates require temperatures above 25°C. Being euryhaline (able to tolerate a wide range of salinities), barramundi can be grown in sea, brackish or freshwater. This allows them to be cultivated in ponds, sea cages and recirculating systems. Ponds and sea cages need to be located in areas that will provide the longest growing seasons.

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Source: http://www.dpi.qld.gov.au/

There are opportunities in developing closed systems for the farming of Barramundi, possibly in association with other warm water species to supply the local live fish trade. Farming Barramundi in Victoria would provide a competitive edge from close access to both international airports and the relatively large local restaurants and hotel markets.

The capital cost of establishing a closed system Barramundi farm producing about 120 tonnes of product per year is in the order of $2 million on the understanding that a good source of warm water, such as geothermal water, is available and no heating is required. The annual operating costs are estimated to be $0.3-0.4 million.

Melbourne wholesale barramundi prices in the last few years have generally averaged at between $9-15 per kg. Live barramundi delivered direct to restaurants often achieve a price of around $16 per kg.

No Information available at this time

Applicants for a new aquaculture licence should read through the following information. Licence application forms can be obtained from the Fisheries Victoria Aquaculture Unit head office or from regional NRE offices.

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Source: http://www.nre.vic.gov.au/

Barramundi, in the wild, spend their juvenile years in fresh or brackish water before migrating as adults to estuaries to spawn. Spawning occurs during full and new moons over the summer season. Hatcheries are now able to spawn barramundi in captivity year round, with controlled lighting and temperature. Juveniles mature first at 3 to 4 years as males and change at 6 to 8 years of age to females. Females are capable of multiple spawnings and generally produce 3 to 6 million eggs per season. The sexually mature broodstock can be induced to spawn by injecting with a synthetic luteinizing hormone releasing analogue (LHRHa). Fish spawn 24 to 36 hours after the injection. The eggs and larvae require saltwater for successful fertilisation and survival. Larvae are either raised using tanks or more extensive rearing ponds. Linking an intensive green-water tank phase (2 weeks) with a subsequent pond phase provides the best results with high survivals (90%) and low size variation.

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Source: http://www.dpi.qld.gov.au/

This Code of Practice is a set of guidelines developed by Ruello & Associates in consultation with the Australian Barramundi Farmers Association (ABFA) to guide farmers in the harvesting, packing and distribution of farmed barramundi so that they can consistently deliver safe, prime-quality product to customers. Adoption of the Code is not mandatory but it is recommended by the ABFA. This Code describes the general procedures and principles to be followed for achieving the best practice standards and covers: government requirements for food safety, responsibilities of management and staff, hygienic working environment, processing aims and principles for key tasks and a guide to how these key tasks can be undertaken.

Barramundi Farming

The book focuses on the nursery phase and growing out of caged barramundi in freshwater ponds. Barramundi Farming: and introduction will benefit prospective farmers intending to establish barramundi grow-out operations, and will be a useful tool for students studying aquaculture.

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Commercial Barramundi Farming

This book provides valuable economic and industry information about profitable farming of barramundi. Demand for information on profitable aquaculture enterprises has increased greatly with the growing number of farmers and interested investors. Until this book, the economics of barramundi farming has been difficult to access. In the planning phase, farmers and investors should apply this information to help establish and develop their own enterprise. Commitment and risk associated with the enterprise must be understood for the sustainability of the industry. Existing and potential barramundi farmers will find this book a unique resource, providing detailed production, operating, capital and infrastructure requirements; estimated costs and returns; and estimates of the long-term profitability of an enterprise.

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