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We explain each species so you get the right fish, prawn or crab for every occasion.
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Tailor
- Saltwater
Tailor is a well-known Australian finfish with a rich, strong flavour. Its high oil content makes it ideal for grilling, barbecuing or baking but it can also be fried. The flesh is soft so minimal handling and careful cooking are required. If grilling, prepare in fillet form with a mustard meunière. Smoked, it is considered a delicacy. The smoked flesh also makes a succulent pâté. If baking, score...
More about the TailorGreatly underrated fishes, the Threadfin Salmons yield thick, sizeable and essentially boneless...
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Luderick have a moist, soft white flesh and a distinct flavour. They are however a predominantly a...
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The firm flesh of abalones is highly prized in Asian circles, and is central to some of the best...
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With their sweet, nutty flavour, and evenly textured, moist, firm flesh, blue swimmer crabs make...
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Entree
Grilled fillets of garfish topping with a salsa of cucumber capers tomato and anchovies
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Greek baked fish with roasted potatoes
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Pacific oyster tartare
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Crispy salt and pepper whiting
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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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