Your guide to different types of seafood

Salmon

Available with or without the skin, salmon can be enjoyed fried, poached, grilled or baked. Salmon also comes smoked, which you can simply enjoy as is or topped on your favourite salad, pasta or pizza.

Barramundi

A light fish with a soft, delicate flesh and buttery flavour, barramundi is simple to prepare and extremely versatile. Great steamed, fried, baked or barbecued.

Snapper

Firm and flaky, snapper keeps moist when cooked and is delicious baked, grilled, fried or crumbed. Try it in tacos, or go classic with a side of hot chips.

Green prawns

Perfect for the barbecue, green prawns are sweet and juicy. When buying, choose prawns with their shell on for maximum freshness. Pick from Green Banana prawns or Green King prawns.

Cooked prawns

Save time in prep and add cooked prawns to salads or pastas, or enjoy them just as they are with lemon wedges or dipping sauces. The range of Australian cooked prawns available includes Tiger prawns and King prawns.

Squid

Barbecued, fried or cooked through a sauce, squid can be enjoyed a number of ways. Whether you prefer salt and pepper squid or squid with a nice char from the barbie, it's sold frozen or thawed for convenience and with all of the prep done for you. These cleaned squid tubes are ready to cook. When buying squid, look for glossy white and firm flesh, and avoid slimy or dull-looking squid.

Mussels

All of a mussel’s flesh is edible. Females tend to be more orange in colour, whereas males are paler. Enjoy them steamed in a fragrant broth or in a rich, tomato-based sauce over pasta. They're well-priced, cook quickly and are delicious paired with aromatic flavours — the perfect little parcels to enjoy on a weeknight or for a special event.

Marinara mix

For when you want all your favourite seafood in one hit, a marinara mix is a conveniently prepared combination of White Fish (Basa), mussels, fish, shelled prawns and squid rings. A quick and tasty hero for pastas, soups, risottos or pizzas.

How to remove skin from fish fillets

Step 1: Hold the skin at one corner of the fillet and make a small, angled cut through the flesh to the skin. Hold the knife parallel to the board. 

Step 2: Place fillets, either skin or flesh-side down, in oil. Fry for 2-3 minutes, depending on thickness of fish, or until flesh turns opaque about two-thirds of the way up the side. Press down with a spatula to stop skin curling. 

Step 3: Turn over & cook for a further 1-2 minutes or until the flesh is opaque all the way through. Fish is delicate so be careful not to overcook it. Also, it will retain some heat & continue to cook once removed from the heat.

How to cook crispy skin on fish

Step 1: Heat a thin layer of oil in a shallow frying pan. Dry skin with paper towel and rub well with salt. 

Step 2: Hold the skin tightly with your fingers while you gently move your knife between the flesh and the skin in a sawing motion, until skin is removed from the fish.

How to peel and devein prawns

Step 1: Remove heads and legs from prawns.

Step 2: Starting from underneath, peel away the shell. 

Step 3: Squeeze the tail to remove it from the body.

Step 4: Use a small, sharp knife to make a slit along the middle of the back, to expose the dark vein. Lift it out using the point of the knife.

Step 5: Or to remove without cutting, use your fingers to carefully pull the vein through the opening at the head end to remove.

How to debeard mussels

Step 1: Strip away the beard before cooking by holding shells firmly closed and sharply tugging beards away from the shell’s pointy end. 

Step 2: Scrub shells with a brush or scourer to remove any sediment or barnacles.

How to score squid

Step 1: Open out the squid tube by cutting along one side.

Step 2: Using the tip of a sharp knife, make shallow cuts into the inside surface of the flesh in a crisscross pattern. 

Step 3: Cut into large pieces (6 x 3cm). When the pieces are cooked in hot oil, they will curl and the cuts will open out.