fishfiles

Silver Lip Pearl oysters are gathered by hand (diving-assisted) in the North-West Shelf fishery of Western Australia. They are primarily grown for pearls and mother of pearl shell products. The meat is a delicate taste, reminiscent of scallop. It is best suited to quick flash frying.

Pipis, cockles, periwinkles and other similar molluscs have wonderful flavours and add an interesting touch to your menu. Various species can be eaten either raw or gently steamed or poached. Alternatively, they can be used in the preparation of fritters (blended with a white finfish such as ling) or in chowders. To prepare a spaghetti marinara: sauté leeks and add chopped vine-ripened tomatoes, ...

Pipis, cockles, periwinkles and other similar molluscs have wonderful flavours and add an interesting touch to your menu. Various species can be eaten either raw or gently steamed or poached. Alternatively, they can be used in the preparation of fritters (blended with a white finfish such as ling) or in chowders. To prepare a spaghetti marinara: sauté leeks and add chopped vine-ripened tomatoes, ...

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. Deep fried oysters in batter can be served with basil, aioli or spic...

The firm flesh of Abalone 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 beautifu...

The firm flesh of Abalone 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 beautifu...

The firm flesh of Abalone 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 beautifu...

Mussels have a strong flavour and are tender and juicy. If overcooked they become slightly chewy. They are best steamed, poached, grilled or barbecued in the shell, but can also be purchased pre-cooked, and out of the shell and marinated. If steaming or poaching, let the mussels cook in their own juice to retain natural flavours. Avoid using too much liquid as the natural liquor of the mussels an...

Scallops are strong and rich in flavour with a medium–firm texture. They are popular grilled or barbecued, but avoid overcooking to minimise shrinkage. 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 party dish by deep frying scallop...

Calamari have a light, subtle taste and a high recovery rate, and are firm yet tender. Calamari is popularly served as deep fried rings. It is often mixed up with squid but is a species in its own right. Calamari can be coated in sea salt and cracked black pepper, seared very quickly on the barbecue over a high heat, and served with a mixture of lime juice, palm sugar and tamarind. Stuffing Calam...