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
Grey Mackerel
- Saltwater. Caught in open water and near reefs.
- Year round, with peak supplies of grey mackerel in July and August
Mackerel are among Australia’s most popular commercial fishes (particularly in the north of the country). There a number of Mackerel within the family - Blue, Grey, Spanish and Spotted. All are good to eat and can be cooked in similar ways, but they do differ. Mackerels have a thin, edible skin with few scales—making them very popular to enjoy when dining out or at home. Mackerel can be fried,...
More about the Grey MackerelGoldband Snapper and Golden Snapper are both often confused with the snapper (Chrysophrys auratus)...
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Scallops are strong and rich in flavour with a medium–firm texture. They are popular grilled or...
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Flatheads are superb table fishes, with finely textured flesh. It can also be steamed, poached,...
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Jackets (leather and ocean) derive their name from their skin, which should be removed before...
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Sugarcane prawns
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Crispy skin humpty doo barramundi on kelp noodles with...
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Pacific oyster tartare
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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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