Get to know your species

BLACK OREODORIES

Oreodories have few or no bones, rounded fillets and a light, delicate flavour. They are durable fishes that hold together well under most cooking methods. Although Oreodories are much alike and can be cooked in a similar way, their skin is usually very tough and must be removed. If the skin is removed before cooking, Oreodories can then be suitably grilled or deep or shallow fried. They will...

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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.

Sea urchin quality

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Scallop quality

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Smoked seafood quality

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Prawn quality

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Handling and Preserving
How to preserve seafood by hot & cold smoking

How to preserve seafood by hot & cold smoking

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cleaning seafood1 How to clean your seafood

How to clean your seafood

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crabs Killing seafood

Killing seafood

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OYSTER2 Handling Oysters

Handling Oysters

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Partners
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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