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
Mussels have a strong flavour and are tender and juicy. If overcooked they become slightly chewy....
See all Molluscs
European carp can be cooked either as fillets or whole, but are more manageable as fillets as the...
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The flesh of the mulloway is mild and moist with only a few big bones, which are no fuss to remove....
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Greatly underrated fishes, the Threadfin Salmons yield thick, sizeable and essentially boneless...
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Mediterranean lemon fish
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Grilled prawns with pea tabbouleh
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Red throat emperor with spiced cuminatta dressing
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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
Watch video of Joel Best
