How do I know what to buy?
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
School Shark
- Saltwater and estuarine
- Year round
Smaller sharks have sweet and delicious flesh, and are popular for their boneless and thick flakes. They have been used for “fish and chips” becuase they have no bones, but should not be overlooked for barbecuing, poaching, braising and baking. Marinate first in oil and lemon to tenderise the flesh. If you buy whole or catch, and are going to barbecue the shark it is good to remove the skin before...
More about the School SharkRocklobster flesh is firm, with a sweet medium and rich taste; it retains its shape in most styles...
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Ideal as fillets or whole, and well suited to baking, shallow frying, grilling, barbecuing and...
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Emperors (Lethrinus Family) have a mild, slightly sweet flavour, low oiliness and moist, firm flesh...
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Alfonsino is bright red, with a silvery-pink belly a red iris and a deeply forked tail. It has a...
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Seafood pasta
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Greek baked fish with roasted potatoes
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Oven roasted scallops with lemongrass and coriander
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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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