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
Mackerel are among Australia’s most popular commercial fishes (particularly in the north of the...
See all Finfish
The meat of bugs, found only in the tail, has a medium-to-strong flavour. They can be bought as...
See all Crustaceans
Oysters have a strong, rich and distinctive flavour and a soft, silky texture. They are often served...
See all Molluscs
The firm flesh of abalones is highly prized in Asian circles, and is central to some of the best...
See all Molluscs
Soy and Palm Sugar Seared Snook
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King threadfin with fritters and tapenade
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Pork belly and prawn pot stickers (dumplings)
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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
