How do I know what to buy?
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
VONGOLES
- Saltwater and estuarine
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. Vongole are central to many dishes but feature in especially Italian dishes, such as...
More about the VONGOLESLuderick have a moist, soft white flesh and a distinct flavour. They are however a predominantly a...
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The firm flesh of abalones is highly prized in Asian circles, and is central to some of the best...
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Oysters have a strong, rich and distinctive flavour and a soft, silky texture. They are often served...
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The firm flesh of abalones is highly prized in Asian circles, and is central to some of the best...
See all Molluscs
White fish, coconut and green bean curry
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Parmesan-crusted fish and chips
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Crunchy fish bites
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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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