Get to know your species
Australian salmons are strong-flavoured fishes, usually with dark pink flesh that lightens when cooked. These species are sometimes described as “poor eating”, but correct storage, preparation and culinary treatment can turn them into an enjoyable meal.
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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.
The quality assessment checks listed are specific to crustaceans other than prawns.Learn More
The quality assessment checks listed are specific to finfish; some entries (e.g. gills) relate only to whole finfish, and others (e.g. flesh colour) relate only to fillets.Learn More
The quality assessment checks listed are specific to bivalves.Learn More
A thorough assessment of the quality of frozen seafood is not possible. A few characteristics can be checked, but only when the product is thawed can a more thorough assessment be made.Learn More
Thawing seafood
Once thawed, seafood should be cooked as soon as possible. If it is not required immediately, it...
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Handling seafood
Always handle seafood carefully, to reduce physical damage. Bruising will cause changes in...
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Storing fresh seafood
How well seafood is chilled and stored plays a very important part in protecting and maintaining...
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Preserving seafood
There are two basic methods of preserving food with salt: dry salting and wet salting.
Learn MoreThe 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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