Get to know your species

Black Bream

Bream are usually sold whole (or gilled and gutted). Breams have a sweet and distinctive taste and are best served with contrasting flavours that are not too overpowering. This makes them best suited to grilling or baking whole, but they can also be cooked in fillet form and fried (either shallow or deep), poached or steamed. They are also often used as a “plate finfish” in Chinese cuisine because...

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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.

Mollusc oysters and other bivalves quality

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Frozen seafood quality

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Prawn quality

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Finfish quality

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Handling and Preserving
cleaning seafood1 How to clean your seafood

How to clean your seafood

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How to preserve seafood by hot & cold smoking

How to preserve seafood by hot & cold smoking

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Western Rock Lobster2 Handling bugs rocklobsters and freshwater crayfish

Handling bugs rocklobsters and freshwater crayfish

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cutlets2 Cutlets steaks and escalopes

Cutlets steaks and escalopes

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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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