Paul Bird demonstrates seafood cooking techniques from his boat on the Gold Coast, featuring Humpty Doo barramundi from the Northern Territory's Adelaide River, yellowfin tuna, Tassie salmon, and banana prawns. The recipes include a barramundi burger with fresh peaches and balsamic fig glaze, a traditional South Pacific poke dish, and coffee-rubbed prawns. All ingredients are available from major supermarkets and local fishmongers.

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