Mr Barra in Darwin, Northern Territory | Grocers

Mr Barra

Locality: Darwin, Northern Territory

Phone: +61 8 8941 0818

Address: Shop 20, Fishermans Wharf, Frances Bay 0800 Darwin, NT, Australia

Website: http://www.mrbarra.com.au

Likes: 4332

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• Shopping & retail
• Grocers
• Fish market

25.01.2022 These local delights have just landed....Baby Garfish,whole squid and cuttlefish...

25.01.2022 New season Australian caught, peeled and processed king prawn meat and cutlets. Available in various sizes. COOKED BUGS!!! Caught, cooked and snapped frozen to retain ultimate quality and freshness.....only at Mr Barra..open until 5.30 today.......

24.01.2022 Local Sardines arrived in store this morning.... Fresh and lovely, something we haven’t had in stock for a while, so make sure you pop on in and grab some before they all go!!!! Open until 2pm today

24.01.2022 Fresh Kina has just arrived in store! Make sure you get your Kina fix before we sell out.. . . .... . Open until 4pm today Sunday 10am until 2pm Monday 14th 10am until 2pm See more

23.01.2022 Special on our fresh fish wings today!!!!

22.01.2022 Get in quick...these bucks won't last long....

21.01.2022 Jewfish is back in stock...... Unloaded at lunch time today, it really doesn’t get any fresher then this!!!!! Open until 4pm Sunday 10am until 2pm

21.01.2022 Try is perfect recipe for a Friday night with friends! Barbecued whole red emperor with finger lime, ginger and lemongrass. Enjoy with jasmine rice and simple fresh salad. You will need, 2 kg whole red emperor snapper fish, gutted and scaled... 1 thumb size knob of ginger, peeled and cut into julienne 2 long fresh red chillies, thinly sliced, plus extra to serve 10 whole kaffir lime leaves 6 finger limes, halved lengthways bunch coriander, coarsely chopped 1 lemongrass stalk, white part only, coarsely chopped Juice of 1 lemon Just preheat a barbecue to medium. Using a large sharp knife, make 3-4 deep incisions on both sides of the fish until you reach the back bone. On one side of the fish, divide half the ginger among each incision, then fill with half the chilli, kaffir lime leaves, finger limes, coriander, then the lemongrass. Place the lemongrass in last as you want it to cook and if it’s close to the flesh it won’t cook as well and release those delicious flavours. Flip the fish and repeat with the remaining ingredients. Season the fish on both sides, then barbecue for 15 minutes on each side or until just cooked through. Squeeze over the lemon juice and scatter with extra fresh chilli.

20.01.2022 Check it out guys! Flown in fresh from tasmania, wild scallops in the shell roe on and all. Delicious tossed through a pasta....

19.01.2022 One of our favourites Black jewfish has just arrived in store. Dinners sorted!!!!

19.01.2022 Missed out on yesterday’s lobster special? Well we have got something a little more tasty and local..... -Fresh Cooked Mudcrabs-... Very limited until sold out... So head on in and pick one out!!! . . . . . Open until 530pm Cleaning finishes at 3pm

19.01.2022 OH MY GYOZA!!! Everyone's favourites are back in stock.

18.01.2022 SUPER SPECIAL WEEKEND Half shell Coffin Bay oysters @ $17.00 per dozen Whole Coffin Bay oysters @ $14.00 per dozen ... Today, tomorrow and Sunday only!!! Only at Mr Barra Selling to Territorians for over 30 years

17.01.2022 Who says Salads have to be boring? When you top them with the right ingredients like this salad featuring Mr Barra’s Regal Manuka Wood Roasted Salmon, honey kumara and chickpeas, you’ll want to have salad every night! Ingredients: 200g of Regal Double Manuka Wood Roasted Salmon 2 cups of mixed salad greens, such as rocket and watercress... 100g feta, crumbled Roasted Vegetables: 2 kumara, peeled and cut into thin wedges 10 baby carrots, washed 1 red onion, ends removed and cut into wedges 2 tablespoons of olive oil 1 teaspoon of smoked paprika 1/4 teaspoon of salt 1/4 teaspoon of cracked pepper 2 tablespoons of honey Fried chickpeas: 1 tablespoon of olive oil 400g tin of chickpeas, drained 1 clove of garlic, smashed 1 teaspoon of honey Dressing: 3 tablespoons of olive oil 1 tablespoon of lemon juice 1 garlic, clove, minced sea salt cracked pepper Method: Heat oven to 200C and line 1-2 baking trays with baking paper. Place the kumara wedges, carrots and red onion wedges on the baking trays and top with olive oil, smoked paprika and salt and pepper, toss to coat. Bake for 25 minutes or until just beginning to colour, turn the vegetables and drizzle over the honey. Bake for a further 10 minutes or until kumara is golden and cooked through. Meanwhile, heat oil in a large non-stick sauté pan. Add the chickpeas, garlic, smoked paprika and honey and fry over a medium/high heat until golden and crispy. In a small jar, combine all dressing ingredients. Shake well to incorporate. Toss salad greens in dressing and place on a serving platter. Top with roasted vegetables, fried chickpeas, chunks of Regal King smoked salmon and feta.

16.01.2022 Today's super special local banana prawns $19.90kg....

16.01.2022 Open from 10am until 2pm today

16.01.2022 Snap up these delicious local wild caught banana prawns. Available in 3kg packs. Only at Mr,Barra....

15.01.2022 Mother’s Day Specials Treat mum right this Mother’s Day with some delicious Coffin Bay oysters and Huon Salmon!!! 1/2 shell Coffin Bay Oysters: $18.50 per doz ... Skin on Salmon: $35.00 per kg Open until 4pm today Sunday 10am until 2pm

13.01.2022 FATHERS DAY WEEKEND SUPER SPECIAL Have you forgotten about a gift for dad??? Or need something special for that family lunch or dinner tomorrow???? Well we have you sorted with our fresh live OYSTERS!!!!... This weekend only our 1/2 Shell Coffin Bay Oysters are $17.50 per dozen... And the whole (unopened) oysters are $15.50 per dozen...... Open from 8am Until 4pm Sunday 10am until 2pm

12.01.2022 Stuck for Monday nights dinner?... We have the largest selection of local fresh fish. Filleted today....Wild barra, Jewfish, Mangrove jack, golden snapper, goldband snapper, red snapper, red emperor, saddle tail...and soany more. Open u til 5.30pm come in and visit our friendly staff....

11.01.2022 Have you tried cooking with Bottarga before? Or you have sen it in store but not sure how to us it? If not here is a simple and easy recipe that everyone will enjoy. Spaghetti and Bottarga......... INGREDIENTS - 250g soft, ripe cherry tomatoes - 2 garlic cloves, peeled - large handful of flat-leaf parsley leaves - 2 dried red chillies, crumbled - freshly ground black pepper - 5 tbsp extra virgin olive oil - 60g bottarga di muggine (grey mullet roe), from select delis - 350g good-quality dried spaghetti - sea salt METHOD 1. Break the cherry tomatoes into small pieces, squeezing out the seeds, and put into a bowl. Finely chop the garlic with the parsley and add to the tomatoes. Season with the chilli and pepper, pour in 3 tablespoons of olive oil and stir to combine. Set aside for 30 minutes to let the flavours develop. 2. Meanwhile, in a separate bowl, grate the bottarga using a microplane or the finest side of a cheese grater, reserving a little to grate over the finished dish. 3. Bring a large pan of salted water to the boil, add the spaghetti, and while the pasta is cooking, warm the tomatoes in a separate pan. When the spaghetti is al dente, drain it and return it to its saucepan, reserving a little of the cooking water. 4. Add the bottarga and 2 tablespoons of olive oil and toss, making sure to coat each strand, then stir in the tomatoes. If the sauce is too thick, add a further drizzle of olive oil and a little of the reserved cooking water. 5. Check for seasoning and serve with a little extra bottarga freshly grated over each plate Or if you have a wonderful way to use Bottarga let us know!!

10.01.2022 Happy Mother’s Day to all the wonderful and hard working mums To help celebrate we had a few delicious specials: - 1/2 shell Coffin Bay Oysters @ $18.50 per fox... - Skin on Huon Salmon @ $35.00 per kg . . . . . Open from 10am until 2pm See more

10.01.2022 Wow...Fresh Tasmanian scallops. Sweet, creamy and a beautiful little roe on the side an absolute must have. Just arrived in store today And not to forget an all- time favourite fresh yellowfin tuna loin.

09.01.2022 The Waterfront Bistro Darwin is at it again with serving up some delicious whole fish!!!!! This week that have the top runner Red Emperor as the special..... Make sure to head on down if you're keen and trying......

09.01.2022 Mr Barra has restocked and filled the shelf’s with some of our favourite gourmet sauces and condiments. One of them being the Megachef Range’. Mega chef is a gluten free company, making natural, healthy, premium products. Personally these products taste amazing, they have high quality ingredients in them and have some of the most cleanest and purest flavours we’ve ever discovered in a condiment. Anchovy sauce ...Continue reading

09.01.2022 Pinkies, Indo snapper, frypan snapper, trevally and salmon heads are just some of the fresh whole fish that arrived this morning....

08.01.2022 NEW PRODUCT!!!! We are now stocking Sea Cucumbers.......... Pop in store if you a try something a little different this week ... Open until 4pm Sunday 10am until 2pm

08.01.2022 Too hot to go crabbing? Wanna spoil a loved one? Well we have you covered! Loads and loads of fresh lively crabs just turned up, only at Mr Barra!

08.01.2022 FRESH YELLOWFIN TUNA LOIN...exclusive to Mr Barra. Open until 5.30pm

06.01.2022 Look guys, South Australian King Fish has just arrived in store today, what better way to kick off your Monday night with some delicious sashimi grade fish and some freshly caught live mud crab! Yumm! See you down here at the fisherman’s wharf, open until 5:30pm today.

05.01.2022 Happy Monday! Plenty of fresh whole today.... Red Emperor Red Spot Emeror Mixed reef ... Frypan snapper Mangrove jack Baby mouth mackerel Pinkie Snapper Local Squid Cleaning stops at 3pm, store closes at 5:30pm.

05.01.2022 Some of our favourite caviar has been restocked and ready for you folks to treat yourself over the weekend with. Did you know our Polanco caviar now comes in 10 gram tins? Our Milked by hand Atlantic Salmon caviar now comes in 50gram jars! Great to take with you on an afternoon picnic, Have you tried our smoked salmon pearls yet? They are definitely one to have on your fresh oysters, by far, one of our favourite treats. ... Come and see us, we are open until 6pm today.

04.01.2022 Looking for somewhere to eat tonight???? Well checkout The Waterfront Bistro Darwin with this delicious dish!!!! Using some of our fresh whole fish......

01.01.2022 SOLD OUT . . . .... . Tuesday Special!!! Thawed cooked Port Lincoln premium Lobsters Make sure you pop in before 530pm today.......