Get to know your species

Eastern Rock Lobster

Rocklobster flesh is firm, with a sweet medium and rich taste; it retains its shape in most styles of cooking. Australia has four main species, eastern, western, southern and tropical. Each species has a slightly different flavour profile based on water temperature and surrounds. Rocklobsters from cooler waters (such as Eastern) are preferred for cooking. The firm flesh holds together well during...

Learn More
Quality Check
All seafood quality Check

Seafood is a perishable food. The moment it is harvested its quality is at its highest. Producers are aware of this and take measures to maintain this quality, either through storing the seafood on ice, freezing it, or keeping it alive.

The Australian Seafood Quality Index (AQI) manual is an accurate method for measuring changes in chilled seafood through the whole chain, from the point of harvest through transport, auction, distribution and sale. It was developed by Sydney Fish Market (SFM) based on work from within Australia and overseas.

It provides highly reliable way to assess seafood quality. The Quality Checklist provided below provides a simplified overview that will help seafood consumers choose their seafood.

Crustacean quality - excluding prawns

Learn more

Canned, bottled, pickled and tubbed seafood quality

Learn more

Dried seafood quality

Learn more

Finfish quality

Learn more

Handling and Preserving
sardineSM2 Handling Sardines

Handling Sardines

Learn More
handling whiting2 Handling King George Whiting

Handling King George Whiting

Learn More
SG_PRAWN__0145 Handling Spencer Gulf King Prawns

Handling Spencer Gulf King Prawns

Learn More
cleaning seafood1 How to clean your seafood

How to clean your seafood

Learn More
We partner with the best fisheries and farms across Australia.

The waters surrounding Australia have some of the best quality seafood anywhere in the world and the demand for this seafood from commercial, recreational and indigenous sectors is greater than ever before.

Learn More