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We explain each species so you get the right fish, prawn or crab for every occasion.

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Glaucosoma hebraicum

Transitional–recovering stock
Saltwater Habitat
Seasonal

West Australian Dhufish and Pearl Perch are grouped together as they belong to the same genus (Glaucosoma) and produce similarly highly esteemed products. These species have excellent taste and yield thick, white flesh. Sold mainly as fillets, they are highly sought after.

More about the West Australian Dhufish

Crustaceans

Blue Swimmer Crab

With their sweet, nutty flavour, and evenly textured, moist, firm flesh, blue swimmer crabs...

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Finfish

Southern Garfish

Garfish are small and rather tasty. They can be filleted to produce attractive boned-out...

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Molluscs

gate io

Scallops are strong and rich in flavour with a medium–firm texture. They are popular...

gate io

Sharks & Rays

Blacktip Shark

Smaller sharks have sweet and delicious flesh, and are popular for their boneless and thick...

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Fillet of West Australian Dhufish with warm potato and leek salad

Suited to most cooking methods, particularly steaming or grilling with a light dressing of citrus flavours, in either a beurre blanc with chives or olive oil, lemon juice and snow pea runners.

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Endeavour prawn and sweet potato flat cakes

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Oven roasted scallops with lemongrass

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Smoky blacktip shark salad frenzy

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The depth and range of information contained in Fishfiles meant the Fisheries Research and Development Corporation (FRDC) required input and help from a wide range of experts and partners.

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