How do I know what to buy?
We explain each species so you get the right fish, prawn or crab for every occasion.
Learn about buying
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.
Learn about seafood
Get to know your species
Atlantic Salmon
- Saltwater and freshwater
- Year round, with peak supply from October until mid-March
The Atlantic salmon was introduced into Australia in the 1960s, and local aquaculture now provides a year round supply. Product grown in Tasmania is considered among the world’s best.Atlantic salmon farmed in freshwater or brackish water tend to have gold-coloured skin, whereas those from saltwater are usually silvery blueAtlantic salmon is perhaps best eaten rare after barely searing it on a very...
More about the Atlantic SalmonWhitings are prized for their sweet, delicate flavour. They are versatile fishes that can be...
See all Finfish
Smaller sharks have sweet and delicious flesh, and are popular for their boneless and thick flakes....
See all Sharks & Rays
Rocklobster flesh is firm, with a sweet medium and rich taste; it retains its shape in most styles...
See all Crustaceans
Mackerel are among Australia’s most popular commercial fishes (particularly in the north of the...
See all Finfish
Pasta with slow-roasted tomatoes, prawns, basil and feta
View recipe
Warm spiced pearl perch nicoise
View recipe
Fish and pasta gratin
View recipe
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
Watch video of Joel Best
