Get to know your species

Southern Calamari

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...

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Quality Check
All seafood quality Check

Seafood is a perishable food. The moment it is harvested its quality is at its highest. Producers are aware of this and take measures to maintain this quality, either through storing the seafood on ice, freezing it, or keeping it alive.

The Australian Seafood Quality Index (AQI) manual is an accurate method for measuring changes in chilled seafood through the whole chain, from the point of harvest through transport, auction, distribution and sale. It was developed by Sydney Fish Market (SFM) based on work from within Australia and overseas.

It provides highly reliable way to assess seafood quality. The Quality Checklist provided below provides a simplified overview that will help seafood consumers choose their seafood.

Sea urchin quality

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Scallop quality

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Prawn quality

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Smoked seafood quality

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Handling and Preserving
OYSTER2 Handling Oysters

Handling Oysters

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freezing2 How to store seafood

How to store seafood

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dried fish How to preserve seafood by drying

How to preserve seafood by drying

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sardineSM2 Handling Sardines

Handling Sardines

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Partners
We partner with the best fisheries and farms across Australia.

The waters surrounding Australia have some of the best quality seafood anywhere in the world and the demand for this seafood from commercial, recreational and indigenous sectors is greater than ever before.

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