Get to know your species

Ornate Rock Lobster

Rocklobster flesh is firm, with a sweet medium and rich taste; it retains its shape in most styles of cooking. Australia has four main species, eastern, western, southern and tropical. Each species has a slightly different flavour profile based on water temperature and surrounds. Tropical rocklobsters from warmer waters excellent for using the tail for sashimi. The firm flesh holds together well...

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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.

Squid, cuttlefishes and octopuses quality

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Smoked seafood quality

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Sea urchin quality

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Scallop quality

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Handling and Preserving
Fish handling How to prepare crocodile

How to prepare crocodile

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crabs Killing seafood

Killing seafood

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dry&wetsalting2 How to preserve seafood by dry and wet salting

How to preserve seafood by dry and wet salting

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SNAPPER__03742 Handling Snapper

Handling Snapper

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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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