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We explain each species so you get the right fish, prawn or crab for every occasion.
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Sydney Rock Oyster
- Saltwater and estuarine
Oysters have a strong, rich and distinctive flavour and a soft, silky texture. They are often served raw, but deep frying, shallow frying and grilling are also popular. Pacific oysters are particularly good in pies. The key to not overcooking oysters is to ensure that cooking stops as soon as the edges of the meat start to curl.Raw or “au naturel” oyster can create precious portions such as:• with...
More about the Sydney Rock OysterOysters have a strong, rich and distinctive flavour and a soft, silky texture. They are often served...
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Do not confuse these with rays. Ray’s breams are fishes of excellent texture and superb flavour....
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Most Tropical Snapper (seaperches family) have superb white flesh and a delicate, yet generous,...
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Rocklobster flesh is firm, with a sweet medium and rich taste; it retains its shape in most styles...
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Open fish burgers with pesto coleslaw
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Creamy fish and fennel pot pies
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Flathead coconut broth
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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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