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
Blue Threadfin
- Saltwater and estuarine
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 size and variety. The flakes can...
More about the Blue ThreadfinPipis, cockles, periwinkles and other similar molluscs have wonderful flavours and add an...
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One of Australia's favourite fish. A tender, white to pinkish flesh and a sweet and mild flavour...
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Bight redfish is a silvery-red colour, with red and silvery white stripes along the sides, a reddish...
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Red throat emperor with spiced cuminatta dressing
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Sweet chilli fish with pumpkin and bok choy
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Mussels Thai Style
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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
