Get to know your species
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...
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
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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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