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
Deepwater Flathead
- Saltwater. Found on open, sandy or rocky bottom.
- Year round
Flatheads are superb table fishes, with finely textured flesh. It can also be steamed, poached, pan-fried or grilled. But many argue it is the best Australian fish for fish’n’chips. The sweet flesh, which can tend to dry out sightly with most cooking methods, is moist, flaky and tender when encased in a light tempura style batter, and served with chips and tartare or mayonnaise. The use of a...
More about the Deepwater FlatheadScallops are strong and rich in flavour with a medium–firm texture. They are popular grilled or...
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Whitings are prized for their sweet, delicate flavour. They are versatile fishes that can be...
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Mackerel are among Australia’s most popular commercial fishes (particularly in the north of the...
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Snook is a long thin fish, reminiscent of a Pike. As such the fillets are also long and thin but the...
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Crispy skin humpty doo barramundi on kelp noodles with...
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Pacific oyster tartare
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Grilled fillets of garfish topping with a salsa of cucumber...
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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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