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
Red Emperor
- Saltwater. Found on shallow to deep rocky bottoms
- Year round
The Red Emperor is a superb finfish to eat and its white, juicy flesh is delicious served either hot or cold. It is a stunning finfish for display, both for its bright red head and skin and its impressive size. It can be cooked whole (gilled and gutted) by baking, steaming, or deep frying, but is also ideal in fillet form for grilling, barbecuing, steaming and frying. If deep frying or grilling...
More about the Red EmperorEuropean carp can be cooked either as fillets or whole, but are more manageable as fillets as the...
See all Finfishes
Pipis, cockles, periwinkles and other similar molluscs have wonderful flavours and add an...
See all Molluscs
The firm flesh of Abalone is highly prized in Asian circles, and is central to some of the best...
See all Molluscs
Alfonsino is bright red, with a silvery-pink belly and a deeply forked tail. It has a high oil...
See all Finfishes
Salt and pepper flounder with a lemon snow pea shoot salad
View recipe
Pan fried bug tail, baby cos, macadamia, yuzu curd, finger...
View recipe
Wallis Lake bonito in warm pickle of tarragon and garlic
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
