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We explain each species so you get the right fish, prawn or crab for every occasion.
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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
Commercial Scallop
- Saltwater
Scallops are strong and rich in flavour with a medium–firm texture. They are popular grilled or barbecued, but avoid overcooking, which causes shrinkage, or the use of too much salt. Grill under a salamander, then drizzle with lime juice and olive oil, or sprinkle with fresh lemon zest and cracked pepper. Combine with coriander, avocado and chilli salsa on a crispy pappadum.Create the perfect...
More about the Commercial ScallopPipis, cockles, periwinkles and other similar molluscs have wonderful flavours and add an...
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Mackerel icefish mainly goes to Asian and European markets, so is rarely seen in Australia. Its...
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Swordfish are becoming more popular foodfishes in Australia. Swordfish is often described as the...
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Mussels have a strong flavour and are tender and juicy. If overcooked they become slightly chewy....
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French Open Grilled Prawn Mornay Sandwiches
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Salade niçoise
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Pan fried bug tail, baby cos, macadamia, yuzu curd, finger...
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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
