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
Bigeye Tuna
- Saltwater
Tunas have firm, thick fillets and make succulent meat substitutes. It is importnat to know which cut of the tuna you have when deciding how you will cook or serve it raw. The belly of the tuna will have a much higher fat content, this requires much less heat to bring out the flavours. Caution when grilling this cut on the barbeque as the oil may burn leaving an acrid flavour, it is much better to...
More about the Bigeye TunaEmperors (Lethrinus Family) have a mild, slightly sweet flavour, low oiliness and moist, firm flesh...
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Whitings are prized for their sweet, delicate flavour. They are versatile fishes that can be...
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Mackerel are among Australia’s most popular commercial fishes (particularly in the north of the...
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Mullets are flavoursome fish that are well priced and widely available. Seasonality and species will...
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Australian Salmon tacos with avocado salsa and grilled corn
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Garlic prawn pasta
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Crispy skin sea mullet chorizo vinaigrette charred baby cos...
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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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