Get to know your species
Jackets (leather and ocean) derive their name from their skin, which should be removed before serving. This can be done after cooking, for easier and cleaner removal. Under their tough skin these fishes have a white flesh with a pleasing light flavour. The flavour is best when the leatherjacket is fresh. Because of their firm texture, leatherjackets are very good for Thai-style curry or a...
Learn MoreSeafood 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.
How to preserve seafood by dry and wet salting
How to preserve seafood by dry and wet salting
learn moreThe 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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