Get to know your species
The firm flesh of abalones is highly prized in Asian circles, and is central to some of the best Oriental seafood recipes.Abalone meat can be stir-fried, pan-fried, poached, steamed or stewed. However, it is considered by some to be best when eaten raw, in thin strips with wasabi and soy sauce. Another option is lightly braised abalone. With its absorbent texture that draws other flavours...More about the Brownlip Abalone
Recipe courtesy of Rebecca Stubbs from series 2 of Seafood Escape episode 5 sponsored by FRDCView recipe
FISH Magazine is now available digitally on the web and for both Android and Apple as a downloadable application.View FISH Magazine
Over 200 chefs, fishers, researchers and seafood lovers
The depth and range of information contained in Fishfiles meant the Fisheries Research and Development Corporation (FRDC) required input and help from a wide range of experts and partners.View all experts
Want to know if the fish you are buying is sustainable?