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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
Roe’s Abalone
- Saltwater
The firm flesh of Abalone is highly prized in Asian circles, and is central to some of the best Oriental seafood recipes. Abalone meat can be stir-fried, pan-fried, poached, steamed or stewed. However, it is considered by some to be best when eaten raw in thin strips with wasabi and soy sauce. Another option is lightly braised abalone. With its absorbent texture that draws other flavours...
More about the Roe’s AbaloneThe barramundi is one of Australia’s most popular foodfishes. It is well known overseas and graces...
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King prawns are one of the most popular species of prawn in Australia, due to their rich flavour and...
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Rock lobster flesh is firm, with a sweet medium and rich taste; it retains its shape in most styles...
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Goldband Snapper and Golden Snapper are both often confused with the snapper (Chrysophrys auratus)...
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Healthy Lifestyle
Pasta with slow-roasted tomatoes, prawns, basil and feta
Total cost: $23.20 / $5.80 per serve
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Parmesan-crusted fish and chips
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Whiting Poke
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Smoky blacktip shark salad frenzy
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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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