Get to know your species

Pipi

Pipis, cockles, periwinkles and other similar molluscs have wonderful flavours and add an interesting touch to your menu. Various species can be eaten either raw or gently steamed or poached. Alternatively, they can be used in the preparation of fritters (blended with a white finfish such as ling) or in chowders. To prepare a spaghetti marinara: sauté leeks and add chopped vine-ripened tomatoes,...

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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.

Finfish quality

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Dried seafood quality

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Frozen seafood quality

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Mollusc oysters and other bivalves quality

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Handling and Preserving
SG_PRAWN__0145 Handling Spencer Gulf King Prawns

Handling Spencer Gulf King Prawns

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Handling Bluefin Tuna

Handling Bluefin Tuna

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Fish handling How to prepare crocodile

How to prepare crocodile

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Partners
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.

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