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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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Yellowtail Kingfish
- Saltwater
Yellowtail kingfish, the premium member of this group, has a medium to strong flavour. With few bones and a good recovery rate, it is adaptable to all kinds of appetising approaches. It is often sold as cutlets or steaks but can be cooked whole. The most suitable methods of preparation for Yellowtail kingfish are grilling, barbecuing, baking and deep and shallow frying. More recenlty is has become...
More about the Yellowtail KingfishIdeal as fillets or whole, and well suited to baking, shallow frying, grilling, barbecuing and...
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Redfin can be cooked either as fillets or whole, but are more manageable as fillets as the scales...
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Swordfish are becoming more popular foodfishes in Australia. Swordfish is often described as the...
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Common Jack mackerel has a strong flavour and thin, edible skin with few scales. It has a relatively...
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Mains
Roast Spanish Mackerel, Romesco, caramelised garlic & fried artichokes
Recipe courtesy of Colin Barker from FRDC's TV show Seafood Escape with Andrew Ettinghausen
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Roast angel shark supreme on olive oil pommes purée, sauce...
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BBQ gulf tiger prawns with chilli garlic and soy burnt...
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Tiger prawns with tomatoes, chilli, coriander and cornbread
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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
