Get to know your species

Pink Ling

Lings have proven to be popular species for home and commercial cooking because of the large, boned-out fillets and thick steaks, which hold their shape well in cooking. They are lovely tasting fishes with many uses, well suited to grilling, frying, barbecuing and baking. Try baking with a crust of brioche, thyme and lemon zest or prepare as kebabs. Creole, cajun or dusted with blackened spices...

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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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Octopus_1771 How to prepare squid, cuttlefish and octopus (cephalopods)

How to prepare squid, cuttlefish and octopus (cephalopods)

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cleaning seafood1 How to clean your seafood

How to clean your seafood

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OYSTER2 Handling Oysters

Handling Oysters

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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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