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
Stout Whiting
- Saltwater and estuarine
Whitings are prized for their sweet, delicate flavour. They are versatile fishes that can be prepared in a number of ways including steaming, baking, barbecuing and grilling, with frying the most common. Careful handling is required because of their soft and delicate texture. Fried whiting fillets are fantastic served with chips. Smaller whiting are delicious deep fried whole. Steamed whiting...
More about the Stout WhitingTunas have firm, thick fillets and make succulent meat substitutes. It is importnat to know which...
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Emperors are superior table fishes, especially when baked whole (gilled and gutted). They are...
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With its white flesh and delicate flavour, ocean perch can be prepared in many ways. However, the...
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Gummy Shark (also called Flake) is one of Australia's premium eating sharks. If buying Flake ensure...
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Endeavour prawn and sweet potato flat cakes
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Tempura of smooth oreo, zucchini flowers and lemongrass nage
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Open fish burgers with pesto coleslaw
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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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