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We explain each species so you get the right fish, prawn or crab for every occasion.
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Brownlip Abalone
- Saltwater
The firm flesh of abalones is highly prized in Asian circles, and is central to some of the best Oriental seafood recipes.Abalone meat can be stir-fried, pan-fried, poached, steamed or stewed. However, it is considered by some to be best when eaten raw, in thin strips with wasabi and soy sauce. Another option is lightly braised abalone. With its absorbent texture that draws other flavours...
More about the Brownlip AbaloneMackerel are among Australia’s most popular commercial fishes (particularly in the north of the...
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Rockcods are suitable for a wide range of cooking styles, they can be steamed, poached, deep-fried,...
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Alfonsino is bright red, with a silvery-pink belly a red iris and a deeply forked tail. It has 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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Fish and mushroom surprise
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Tomato and potato fish bake
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BBQ Hawkesbury school prawns
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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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