Sometimes, the most memorable moments are the ones you least expect, and this week was no exception with a new barramundi recipe now firmly in my fishing cookbook.

Working in tourism marketing and with season 12 of Million Dollar Fish only days away, I was so lucky to head out on the water with Darwin-based Barra Private Tours for a morning of capturing content about his charter. The familiar feeling of freedom on Darwin Harbour going from one secret spot to another was amazing, and I loved feeling the change of the season in the humid air.

Owner and guide Flo was everything you’d expect from a charter guide – friendly, knowledgable and able to hook all three guests up with a barra. For me, it was my very first – a decent 60cm which Flo expertly filleted, and currently sits in my freezer waiting to be made into my favourite fish tacos.

What we didn’t expect, was Flo’s history. A Frenchman who moved to Darwin and fell in love with the weather, lifestyle and opportunities the city provides. He’d previously worked in and managed a series of restaurants in southern France and he was talking about some of the recipes he sends his clients home when they pull in a barra, including gravlax, something I’d never heard of but Flo described as ‘fish salami’.

I know, but stay with me.

His enthusiasm for the charter was unmatched for his obvious passion for gastronomy, and he treated us to fresh caught Spanish Mackerel gravlax, which he had prepared the night earlier and brings on only select charters.

It looked initially like a slab of raw fish, but as he sliced the fillet topped with herbs, pepper and cured overnight in salt and sugar it was clear there was more than meets the eye.

The gravlax was phenomenal, it had the texture of sashimi but the saltiness of the fish and its overnight bath in salt. A perfect blend of herbs and pepper, I was disappointed to not have an ice-cold glass of white wine to pair with it. Within minutes, between the three people on the charter, the Gravlax was gone.

Flo assured me while the fish he used was fresh-caught Spanish Mackerel, most white fish would work with barra being an obvious choice for us northerns being so available in most waterways.

So, next time you’re wondering what culinary delight to make with your fresh fish, give Flo’s recipe a try. You will not be disappointed.