Territory barra popular but 'hard to source'

A survey by the NT Seafood Council has revealed Territorians are eating more fish, and they're willing to pay extra if it's locally caught.

Around 70 per cent of the 600 survey respondents said they prepare seafood at home at least once a week, with almost a fifth willing to pay an extra 20 per cent for local produce when dining out.

Apprentice chef Mathew Brennan and head chef Lima Bolton at the Katherine Club in the Northern Territory.

Katherine butcher Norm Gamble says he sells up to 80 kilograms of fish per week, but says supply has been an issue this year for some local species.

"The local stuff is pretty good, Australian fish, but nobody really wants to buy the imported stuff," he said.

"It's been very hard to source barramundi, most of it comes out of Darwin, but they're struggling to get fish this year.

"I can only buy up to 40 kilograms maximum at the moment, when normally I would get 80 kilograms."

Apprentice chef Mathew Brennan, who works at a Katherine restaurant, says seafood is the biggest seller on the menu.

"We do more for the tourists than the locals, about 30 to 40 kilograms of fish a week," he said.

"This year it has been a bit lower, but in previous years it was quite popular."

Mr Brennan says although barramundi is by far the most popular fish with diners, he's also found it hard to buy this year.

"We get it from a local guy who goes out to the Roper River and gets our barramundi for us from there," he said.

"He's been saying it's a bit difficult, the fish are just hard to find now."

The Northern Territory introduced labelling laws in 2008 requiring food outlets to identify imported seafood products.

Source: ABC Rural News, 25 July 2013