Get to know your species


Luderick have a moist, soft white flesh and a distinct flavour. They are however a predominantly a herbivorous species which means their taste will be influenced by the environment - those caught in estuaries often a "weedier", muddier flavour than those caught in open water. When preparing whole fish be sure to fully remove the black stomach lining as it will taint the flavour of the flesh. Dry...

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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.

Crustacean quality - excluding prawns

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Canned, bottled, pickled and tubbed seafood quality

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Dried seafood quality

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Finfish quality

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Handling and Preserving
sardineSM2 Handling Sardines

Handling Sardines

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crabs Killing seafood

Killing seafood

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Fish handling How to prepare crocodile

How to prepare crocodile

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Twice-as-nice-on-a-bed-of-ice3 Seven tips for better seafood handling

Seven tips for better seafood handling

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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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