Today barramundi is a mainstay of the Australian seafood industry. Thanks to a close knowledge of the land, Indigenous people have enjoyed the best of this native produce for thousands of years. But to European colonists barramundi was an acquired taste, and difficult to catch – so it wasn't until the 1950s that it found broader popularity.
According to historians Leonard Janiszewski and Effy Alexakis, this was in part thanks to the Haritos family. After migrating from Lesvos and settling in Darwin, the Haritos sons learned traditional spearfishing techniques from local First Nations people and became skilled barramundi fishermen.
They were certainly not the first to fish for barramundi, but they were the first to bulk export the fish to the southern states. This sparked national interest, and ultimately landed barramundi on the plates of Olympians at the 1956 Melbourne Games, catapulting it into Australia's culinary mainstream.
Image: Darwin Salt Works, Ludmilla Creek, Darwin, NT, 1919. (L-R): John Sfakinakis, Efstratios George Haritos, Dick Colivas and George Harmanis. Source: L. Harmanis, from the ‘In Their Own Image: Greek Australians’ National Project Archives, Macquarie University.
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