Seafood Tips & Info
Queensland’s wild-caught seafood is valued not just for its quality and flavour, but for the knowledge and care that goes into handling it well. From choosing the freshest local seafood to storing, preparing and cooking it safely, a little know-how helps you get the best from every catch. These tips are here to help you enjoy Queensland seafood with confidence, at home and at the table.
Buying
Most fresh seafood sold in Australia is of good quality. High turnover, particularly in coastal and regional areas, helps ensure that seafood available for sale is generally fresh. Even so, it’s worth knowing what to look for to get the best quality and value for money.
Good supplies of seafood are available for much of the year in Australian cities and large towns. However, the availability and price of fresh seafood can fluctuate due to factors such as fishing seasons, regulatory controls, weather conditions, fish movements and market demand.
You should therefore:
Take advantage of seasonal availability
Buy local seafood when it is plentiful
Buy from shops that keep seafood well iced and properly chilled (ideally close to 0°C)
Buy from suppliers as close to the source as possible
What to look for when buying:
Whole fish:
Bright, clean-looking gills (usually red or pink, not pale or white)
Flesh that is firm and springs back when gently pressed
Eyes that are clear and bright, not cloudy or sunken
Skin that appears shiny and moist, not dry or dull
Fillets and cutlets:
Flesh should look moist, shiny and firm, not dry, dull or overly soft
There should be no strong odours or excessive liquid pooling
Flesh should not appear “waterlogged” or mushy
Shellfish:
Crayfish, Crabs and Bugs should show no blackening or discoloration around joints
Prawns should be bright in colour, with no blackening along the edges of segments or legs
Storage
Cooked or uncooked fresh seafood should be kept for only one or two days in the coldest part of the refrigerator.
It should be sealed to prevent drying out.
Crayfish/lobsters and crabs can be kept alive, best tightly packed (to restrict movement) and kept moist and cool.
Crustaceans, if purchased fresh (defrosted) either raw or cooked, are better cooked or eaten on the day they are purchased.
Transporting seafood
If travelling a moderate distance, for example from store to home, ask the retailer for some ice or wrapped in paper. In summer it is advisable to keep the parcel cool in an insulated container. If travelling a long distance, thoroughly ice the fresh seafood, using the same weight of ice as seafood, and store in an insulated container which allows the melting ice to drain so that the food does not float in water.
Frozen Seafood
See Fresh versus Frozen section below
Snap frozen
Some Australian seafood that is harvested and processed at sea, such as barramundi and prawns, is predominantly marketed frozen. These seafoods are of excellent eating quality because they are snap frozen soon after catching, while still extremely fresh. This rapid freezing process freezes the natural moisture in the seafood so quickly that very small ice crystals form, unlike slower freezing in a home freezer where larger crystals can develop. Smaller crystals cause less damage to the flesh, helping the seafood retain
its texture, moisture and quality when thawed.
Quick freezing therefore does not noticeably affect eating quality. When correct defrosting techniques are followed, this seafood can be
on par with fresh-on-ice fish, having been frozen very close to capture using specialist quick-freezing equipment that ensures quality
is maintained.
Freezing your own seafood catch
Wherever possible freeze the seafood raw, completely cleaned and in meal-sized amounts so that it will be ready to cook from the frozen state and will not require thawing. It is most important to label and date mark each pack before it is placed in the freezer. Do not keep more seafood that you can use in 9-12 months.
Freezing fish
Freeze whole fish only if you want to cook and serve it whole, otherwise it is better to freeze it as fillets or cutlets because these will freeze faster and stack more conveniently in the freezer. Seal enough pieces for one meal to avoid the need to thaw more than you need; it is a good idea to separate the fillets with plastic wrap so they come apart easily when frozen. Label and date mark each pack and then place
in the coldest part of the freezer to ensure fast freezing. The frozen fish cutlets or fillets should then be dipped in cold water, some of which will freeze to the surface of the fish, forming an ice glaze. The glaze helps protect the frozen food from drying out (freezer burn) and developing off-flavours (cold storage flavours).
Freezing shellfish
Clean and remove inedible portions, such as the lobster’s head or the abalone shell. Wash carefully and wrap large specimens such as lobsters or crabs separately. Freeze small species, such as prawns or abalone in a the seafood completely with cold water and place the container into the coldest part of the freezer. When frozen solid, repack into heavy duty plastic bags, label and date mark. The freezing of small items into a block of ice prevents freezer burn and formation of cold storage flavours.
Seafood should not be bought to freeze at home unless it is absolutely fresh when purchased.
Commercially frozen seafood is usually cheaper and better processed than home frozen food.
Storage of frozen seafood
If your freezer maintains a temperature of –18°C or colder, lean seafood such as prawns, bream, whiting, snapper, lobsters and scallops can be stored for 9 to 12 months. Fatty fish, such as mullet, generally keep well for three to four months before flavour quality declines. Commercial storage temperatures of -26°C are best for long term storage. It is important to note that seafood has a best before date of between 18 months to 24 months from catch or production date. These should be displayed on packaging at purchase.
Undated commercial packs should not be stored at home for extended periods, as the length of time they were frozen before
purchase is unknown.
Thawing
• Do not thaw on the sink at room temperature
• Never thaw using hot water
• Tonight’s dinner should be placed in the fridge this morning for a slow even semi thaw
• If you forget!! Quick thawing in slow cold running water in sealed pack also gives a good result
• Microwave thawing is also acceptable but needs some skill to time it to a just thawed but not heated level
Fresh Vs Frozen
So what does ‘Fresh’ mean?
There is nothing like a fish caught and eaten in the same day, however did you know that fresh seafood, snap frozen at sea, is frozen at the freshest point after capture and cooks up as a top quality product.
Most fish sold frozen is cleaned, filleted, and snap frozen right on the boat within an hour or so of the catch, preserving its freshness. The rapid process used with specialisted equipment, ensures the ice crystals within the flesh are minute; this allows for minimum water absorption and destruction of the flesh. If then transported home and stored correctly, when defrosted and cooked it should then be virtually indistinguishable from fresh never frozen seafood.
There are advantages and disadvantages for both fresh and frozen and this depends on the situation. In many cases frozen can be better than ‘fresh’ if you do not want to cook it in the next day or so. Remember that ‘fresh’ (unfrozen) seafood can be up to six days old by the time it gets through the supply chain and onto your table at home.
Buying frozen seafood has the advantage of not having to cook it straight away. You can store it until required and in most cases defrost only what is required. It is recommended that the storage life of seafood is within about six months from purchase.
To thaw frozen seafood, thaw slowly in the refrigerator for 24 hours or, if you’re in a hurry, you can run the tightly wrapped fish under COLD water instead of at room temperature. Cook it as soon as possible to minimize the loss of juices. For best results, frozen seafood should be thawed slowly in the refrigerator before cooking. Proper thawing helps the seafood cook evenly and retain its natural moisture and texture.
To determine if a fish has been properly frozen, as with fresh fish check its appearance: it should be somewhat shiny and have no white freezer-burn spots. It should be hard as a rock, showing no evidence of previous defrosting.
Many imported frozen seafood products are made from whitefish species that are naturally lower in omega-3 fats than oily fish. During processing, some imported fillets may be treated with approved phosphate salts that help the flesh retain moisture before freezing. This can allow the fillets to absorb additional water, which helps reduce weight loss during thawing. Frozen seafood may also be coated with a protective ice glaze to prevent dehydration during storage and transport. While these practices are permitted in seafood processing,
they can increase the water content of the product and may influence the texture of the fillet when defrosted and cooked. Another important reason to always chose Australian Seafood.
Cooking Seafood at Home
Cooking seafood at home doesn’t need to be complicated!
In fact, some of the best seafood dishes are the simplest ones. Fresh, high quality seafood already has incredible natural flavour.
All it needs is a little heat, a squeeze of lemon, and a few basic ingredients.
Many people think seafood is difficult to cook, but the truth is it is often faster and easier than cooking meat.
Most seafood cooks in just a few minutes.
Start Simple
You don’t need complicated recipes or lots of ingredients to cook great seafood.
Try starting with these simple combinations:
• Fresh fish fillets with butter, a dash of olive oil, salt, pepper and optional lemon
• Prawns cooked quickly in a hot pan with garlic and butter, optional add parsley or cream
• Whole fish baked with herbs and citrus
• Bugs simply cut in half and pan fried with garlic and butter
Let the seafood be the hero of the plate.
Don’t Overcook
The biggest mistake people make when cooking seafood is overcooking it.
Seafood cooks very quickly and continues cooking slightly after it is removed from heat.
As a simple guide:
• Fish fillets: 2-3 minutes per side
• Prawns: 3-4 minutes total
• Scallops: around 1 minute per side
• Whole fish: around 20-40 minutes depending on size
When seafood is cooked properly it should be moist, tender and delicate.
Easy Cooking Methods
Seafood is very versatile and can be cooked in many ways.
Some of the easiest methods include:
Pan frying – perfect for fish fillets and prawns
BBQ or grilling – great for whole fish or prawns and bugs
Baking – ideal for whole fish, large fillets or fish wings
Steaming – excellent for crab and delicate fish
Poaching – gentle cooking for firm white fish
Most methods take less than 10 minutes.
Confidence in the Kitchen
The more you cook seafood, the easier it becomes.
Start with simple techniques and fresh Queensland seafood. As your confidence grows, you can experiment with different flavours of
herbs, spices, sauces, marinades and cooking styles.
Cooking seafood at home is one of the best ways to enjoy the flavour and quality of local wild-caught Queensland seafood.
Your local seafood retailers are always more than happy to share their favourite tips and recipes too! Don’t be shy to ask. Passionate retailers live and breath seafood, they love nothing more than sharing their knowledge with customers.
The more people enjoying Queensland Catch seafood the better.
Five Popular Seafood Meals Anyone Can Cook
- Pan Fried Fish Fillets
Butter / Olive oil, salt, pepper, lemon. Cook ~5 minutes per side. - Garlic Butter Prawns
Cook prawns quickly in butter, garlic and a squeeze of lemon. - Whole Baked Fish
Stuff with lemon and herbs, bake until the flesh flakes. - Seafood on the BBQ
Brush fish or prawns with oil, cook quickly over medium heat. - Simple Seafood Pasta
Pasta plus Garlic, olive oil, prawns or fish pieces and fresh herbs.
Learn more about popular Queensland seafood species
• Barramundi
• Coral Trout
• Spanish Mackerel
• Prawns
• Mud Crab
& More!
Nutritional benefits of seafood
Seafood is one of the most naturally nutritious foods we can eat. Australian Dietary Guidelines recommend eating fish two to three
times per week as part of a healthy, balanced diet – yet many Australians still fall short of that target.
Fish and seafood are excellent sources of high-quality protein, providing the building blocks our bodies need for muscle repair, energy
and overall health. A standard serve of seafood delivers a significant portion of daily protein needs, with far less saturated fat
than most red meats.
Seafood also supplies essential vitamins and minerals that are harder to obtain from other foods. These include iodine for healthy thyroid function, vitamin B12 for energy and nervous system health, vitamin D for bone and immune support, and minerals such as zinc, selenium and iron. Shellfish like oysters, mussels and scallops are particularly rich in iron and zinc.
Many species of fish, especially oily fish, naturally contain omega-3 fatty acids. These healthy fats are associated with heart and brain health and play an important role in reducing inflammation in the body. Omega-3s also support normal blood circulation and are important across all stages of life.
Compared with meat, seafood generally contains similar or lower levels of cholesterol but only a fraction of the saturated fat. Even oily fish remain low in saturated fat, making seafood a lighter, nutrient-dense choice that fits easily into everyday meals.
Including more seafood doesn’t require a complete diet overhaul. Swapping seafood into familiar meals – such as pasta, stir-fries,
curries, tacos or pizza – is an easy way to increase intake. Restaurants and local seafood retailers are also great places to
discover new species and preparation ideas.
Naturally low in calories and rich in essential nutrients, seafood is not a luxury food – it’s a smart, everyday choice for long-term health.
Cooking Techniques for Australian Wild Prawns
Ask the Question. Choose Local.
Choosing local seafood helps protect access to wild-caught Queensland seafood,
now and into the future.
Ask where your seafood comes from.
Support local fishers.
Choose Queensland seafood where you can.