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We explain each species so you get the right fish, prawn or crab for every occasion.
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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.
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Get to know your species
CORAL TROUTS
- Saltwater. Caught near reef areas. The scarlet or red coloured coral trout are typically taken in deep water (up to 100 m).
- Year round, with peak supply in eastern Australia from September until NovemberYear round, with peak supply in eastern Australia from September until November
Coral trouts are among the most sought-after reef fishes for their impressive appearance and fine eating qualities. Their delicate flavour and fine, white flakes appeal to most. Bake, steam, poach or grill, but avoid handling them too much as their delicate flakes can be easily damaged. Enrich with an abundance of citrus, light butter sauces, parsley and chives.Highlight these species’...
More about the CORAL TROUTSScallops are strong and rich in flavour with a medium–firm texture. They are popular grilled or...
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Mullets are flavoursome fish that are well priced and widely available. Seasonality and species will...
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Pipis, cockles, periwinkles and other similar molluscs have wonderful flavours and add an...
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European carp can be cooked either as fillets or whole, but are more manageable as fillets as the...
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One pot seafood paella
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Crab caesar salad
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Soy and palm sugar seared snook salad
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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
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