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We explain each species so you get the right fish, prawn or crab for every occasion.
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Blue Swimmer Crab
- Saltwater and estuarine
With their sweet, nutty flavour, and evenly textured, moist, firm flesh, blue swimmer crabs make superb eating.The firm texture and delicate flavour of the blue swimmer crab make it excellent for serving with pasta. Either as a filling for tortellini and ravioli, or as the “meat” layer in a lasagne, blue swimmer makes a delicious addition. The claws can be crumbed, stuffed, or served with chilli,...
More about the Blue Swimmer CrabThe firm flesh of abalones is highly prized in Asian circles, and is central to some of the best...
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Bream are usually sold whole (or gilled and gutted). Breams have a sweet and distinctive taste and...
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Ideal as fillets or whole, and well suited to baking, shallow frying, grilling, barbecuing and...
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Lings have proven to be popular species for home and commercial cooking because of the large,...
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Fish and pasta gratin
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Citrus crusted silver perch with ginger star fruit and rum
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Nam jim oysters by Kelvin Shaw
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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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