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
ENDEAVOUR PRAWN
- Saltwater
Endeavour prawns are very versatile. Their mild-to-strong tasty sweetness is distinct, and adaptable to a range of creative taste combinations—stronger flavoured ingredients can be used than with other prawn species. Their modest size makes them particularly good for use in brochette form, especially as a smaller, bite-size portion for finger food with a citrus, chilli or soy dipping sauce....
More about the ENDEAVOUR PRAWNIdeal as fillets or whole, and well suited to baking, shallow frying, grilling, barbecuing and...
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Warehous have a thick fillet with very few bones. Skinless, boned-out fillets, free of the dark...
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Blue-eye trevalla, is considered by many people to be one of the finest table fish caught in...
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Flatheads are superb table fishes, with finely textured flesh. It can also be steamed, poached,...
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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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