How do I know what to buy?
We explain each species so you get the right fish, prawn or crab for every occasion.
Learn about buying
What do I do with it?
Our simple cooking guides and tips will make seafood as easy as 1, 2, 3. It will also show you how best to handle and prepare your seafood.
Learn about seafood
Get to know your species
Australian Sardine
- Saltwater. Mainly schools offshore, although inshore schools are more common off Western Australia
- Year round, with regionally larger catches at certain times (e.g. off Western Australia in winter)
Australian Sardine is a strong-flavoured finfish and strong-flavoured ingredients are recommended. It can be cooked whole, and is well suited to grilling, accompanied by strong flavours. It is great in a tandoori or skewered. BarbecuedAustralian Sardine makes a terrific entrée. First, clean by slitting the belly and cleaning out the gut cavity, then marinate in a mixture of lemon juice,...
More about the Australian SardineThe firm flesh of abalones is highly prized in Asian circles, and is central to some of the best...
See all Molluscs
Trumpeter have a high oil content, excellent flavour and fine textured, moist flesh. The dark...
See all Finfish
Mullets are flavoursome fish that are well priced and widely available. Seasonality and species...
See all Finfish
Smaller sharks have sweet and delicious flesh, and are popular for their boneless and thick flakes....
See all Sharks & Rays
Modern prawn caesar salad
View recipe
Fish laksa
View recipe
Red throat emperor with spiced cuminatta dressing
View recipe
Experts
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 expertsJoel Best
Bondi's Best Chef Joel Best takes us on a tour of his restaurant, prepares Chatham Island Blue Cod with Miso soup and shares his handing seafood secrets
Watch video of Joel Best
