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We explain each species so you get the right fish, prawn or crab for every occasion.
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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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King Threadfin
- Saltwater and estuarine
Greatly underrated fishes, the 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...
More about the King ThreadfinWhitings are prized for their sweet, delicate flavour. They are versatile fishes that can be...
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The firm flesh of abalones is highly prized in Asian circles, and is central to some of the best...
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The firm flesh of abalones is highly prized in Asian circles, and is central to some of the best...
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Rockcods are suitable for a wide range of cooking styles, they can be steamed, poached, deep-fried,...
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Pork belly and prawn pot stickers (dumplings)
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Huon style blue-eye trevalla
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Soy and palm sugar seared snook salad
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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
