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We explain each species so you get the right fish, prawn or crab for every occasion.
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Black Bream
- Estuarine and saltwater. Bream are mostly caught in estuaries, but they are also found along the coast.
- Year round, with peak supply of yellowfin bream in New South Wales from February through June
Bream are usually sold whole (or gilled and gutted). Breams have a sweet and distinctive taste and are best served with contrasting flavours that are not too overpowering. This makes them best suited to grilling or baking whole, but they can also be cooked in fillet form and fried (either shallow or deep), poached or steamed. They are also often used as a “plate finfish” in Chinese cuisine because...
More about the Black BreamFlatheads are superb table fishes, with finely textured flesh. It can also be steamed, poached,...
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Mussels have a strong flavour and are tender and juicy. If overcooked they become slightly chewy....
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Whitings are prized for their sweet, delicate flavour. They are versatile fishes that can be...
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Mussels Thai Style
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Grilled prawns with pea tabbouleh
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Crispy skin mullet with octopus, celeriac and buckwheat
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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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