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We explain each species so you get the right fish, prawn or crab for every occasion.
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Rankin Cod
- Saltwater and estuarine. Caught mostly near reefs.
- Year round
Rockcods are suitable for a wide range of cooking styles, they can be steamed, poached, deep-fried, pan-fried, stir-fried, baked, grilled, barbecued, or eaten raw (sashimi). The species are popular due to their low oiliness and juicy, thick flakes. They are often sold as fillets, but can be found whole which makes for a stunning centre piece for a group occasion. They are especially fantastic...
More about the Rankin CodEuropean carp can be cooked either as fillets or whole, but are more manageable as fillets as the...
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Scallops are strong and rich in flavour with a medium–firm texture. They are popular grilled or...
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Mackerel are among Australia’s most popular commercial fishes (particularly in the north of the...
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Garfish and sweet bun sliders
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Salt and pepper flounder with a lemon snow pea shoot salad
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BBQ Hawkesbury school prawns
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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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