How do I know what to buy?
We explain each species so you get the right fish, prawn or crab for every occasion.
Learn about buying
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.
Learn about seafood
Get to know your species
OCEAN PERCHES
- Saltwater On the bottom, in shallow to very deep water (up to 800 m).
- Year round
With its white flesh and delicate flavour, Ocean Perch can be prepared in many ways. However, the preparation should enhance and accentuate the delicate flavour. The best cooking methods are grilling and barbecuing, poaching, shallow frying, baking and steaming.
More about the OCEAN PERCHESGarfish are small and rather tasty. They can be filleted to produce attractive boned-out, butterfly...
See all Finfishes
Oreodories have few or no bones, rounded fillets and a light, delicate flavour. They are durable...
See all Finfishes
Threadfin Salmons yield thick, sizeable and essentially boneless fillets. They are often available,...
See all Finfishes
Mains
Baked seafood with tomatoes, butter beans and feta
Total cost: $22.00 / $5.50 per serve
View recipe
Balmain bugs in butter, tomatoes and chilli
View recipe
Tea-smoked leatherjacket with avocado and frisse lettuce...
View recipe
Endeavour prawn and sweet potato flat cakes
View recipe
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
