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
Venus Clam
- 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. To prepare a spaghetti marinara: sauté leeks and add chopped vine-ripened tomatoes,...
More about the Venus ClamRocklobster flesh is firm, with a sweet medium and rich taste; it retains its shape in most styles...
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Silver perch flesh can be relatively moist when fresh but is otherwise dry. It is often poached as...
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Gemfish is a very versatile fish. With its firm to medium texture, large flake and medium flavour,...
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King prawns are one of the most popular species of prawn in Australia, due no doubt to their rich...
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Marinara pita pizza
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Stir-fried octopus on angel hair pasta
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Crispy skin humpty doo barramundi on kelp noodles with...
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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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