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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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Get to know your species
Red Emperor
- Saltwater. Found on shallow to deep rocky bottoms
- Year round
The Red Emperor is a superb finfish to eat and its white, juicy flesh is delicious served either hot or cold. It is a stunning finfish for display, both for its bright red head and skin and its impressive size. It can be cooked whole (gilled and gutted) by baking, steaming, or deep frying, but is also ideal in fillet form for grilling, barbecuing, steaming and frying. If deep frying or grilling...
More about the Red EmperorEmperors (Lethrinus Family) have a mild, slightly sweet flavour, low oiliness and moist, firm flesh...
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The mud crab is one of the best shellfish you could wish for. Its moist meat, mostly found in the...
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Coral trouts are among the most sought-after reef fishes for their impressive appearance and fine...
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Golden Snapper is a premier table fish of northern Australia. Reminiscent of all tropical snapper...
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Salt and pepper flounder with a lemon snow pea shoot salad
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Pan fried bug tail, baby cos, macadamia, yuzu curd, finger...
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Wallis Lake bonito in warm pickle of tarragon and garlic
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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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