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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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Blue Threadfin
- Saltwater and estuarine
Greatly underrated fishes, the Threadfin Salmons yield thick, sizeable and essentially boneless fillets. They are often available, have a high recovery rate and can have a good shelf life. Threadfin salmons are excellent eating when cooked in a wide variety of ways. Their firm flesh and large flakes make them absolutely ideal for barbecuing or grilling in steaks, cutlets or fillets, depending on...
More about the Blue ThreadfinMullets are flavoursome fish that are well priced and widely available. Seasonality and species...
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Yellowtail kingfish, the premium member of this group, has a medium to strong, distinct and pleasing...
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The Atlantic salmon was introduced into Australia in the 1960s, and local aquaculture now provides a...
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Eastern school prawns have a distinct taste that is sweeter than that of most other prawns. They are...
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Mains
Thai-style sour orange curry of yellowtail scad & broccolini
Recipe courtesy of Sydney Seafood School www.sydneyfishmarket.com.au/seafood-school/about-sss
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Tiger prawns with tomatoes, chilli, coriander and cornbread
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Oven roasted scallops with lemongrass and coriander
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Roast Spanish Mackerel, Romesco, caramelised garlic & fried...
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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
Watch video of Joel Best
