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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
Dusky Flathead
- Saltwater. Found on open, sandy or rocky bottom.
- Year round
Flatheads are superb table fishes, with finely textured flesh. It can also be steamed, poached, pan-fried or grilled. But many argue it is the best Australian fish for fish’n’chips. The sweet flesh, which can tend to dry out sightly with most cooking methods, is moist, flaky and tender when encased in a light tempura style batter, and served with chips and tartare or mayonnaise. The use of a...
More about the Dusky FlatheadThe Atlantic salmon was introduced into Australia in the 1960s, and local aquaculture now provides a...
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Lings have proven to be popular species for home and commercial cooking because of the large,...
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Threadfin Salmons yield thick, sizeable and essentially boneless fillets. They are often available,...
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Squids have a light, subtle taste and a high recovery rate, and are firm yet tender. To produce...
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QLD spanner crab green gazpacho, verjuice jelly, lime creme...
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Baked seafood with tomatoes, butter beans and feta
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Tea-smoked leatherjacket with avocado and frisse lettuce...
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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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