What's so great about seafood?

Seafood purchasing tips

What to look for when purchasing fresh:

Whole Fish

Bright and lustrous eyes, skin or scales.
Firm flesh that springs back when touched.
Bright pink-red gills.
Pleasant fresh sea smell.

Fillets and Cutlets

Flesh should be bright, lustrous and firm.
Any dark muscle should be pink-red colour.
Pleasant fresh sea smell.
No discolouration, gaping or bruising.

Crustaceans and Molluscs

Brightly coloured, lustrous shells or flesh.
Firm and intact shells, heads, tentacles or flesh.
Shells closed or closes when tapped or squeezed.
Pleasant fresh sea smell.
No discolouration, particularly at joints.

When purchasing frozen seafood, it is important that you maintain it in its frozen state. Refreezing seafood can result
in toughening or softening the texture and diluting the flavour. Refreezing will also increase the chances of microbiological spoilage.

Seafood will stay fresh longer if it’s kept cold. When shopping for fresh seafood use a chiller bag/esky or you can ask your fishmonger to pack some ice with your purchase.

How much to buy?

As a main meal, allow around 300-500g whole fish per person and for cut fish allow approximately 120-150 g per portion. For shellfish allow about 150g flesh e.g. prawn flesh or 250g prawns in shell.

To get the best value for money and quality, remember to choose seafood in season – ask your fishmonger for their recommendations. For more information about the availability of seafood varieties throughout the year go to www.fish.gov.au

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