Visit our Victorian Seafood website by clicking the logo below to meet some of our fishers and aquaculture farmers and find out more about where your local seafood comes from! 

A HEALTHY CHOICE

Seafood has always been known as a healthy protein option 

​Seafood is low in fat and high in protein and also contains high levels of essential nutrients, minerals and oils which lead to a healthier diet such as: Calcium, Iodine, Vitamin D, Iron, Vitamin B12, Zinc, and Selenium​.

Seafood is high in Omega-3 fatty acids called eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), long chain omega-3s’. Essentially, Omega-3's are 'good fats' which help lower levels of triglycerides in the blood (fats associated with heart disease) and have been linked to stabilising your pulse. In turn, Omega-3 is vital in reducing blood pressure and preventing the build up of cholesterol. Supplements are often used to get the required Omega-3, but eating Victorian seafood is far more delicious option that supports a sustainable local industry!
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Super seafood

You may have heard that Australian seafood is healthy and safe but do you know why?

​The Super Seafood consumer booklet provides the everyday person with understandable and scientifically proven information about Australian seafood. It focuses on the nutritional value of each species in relation to other meats
​(Access the PDF by clicking on the picture below).
Picture

The Australian Seafood Cooperative Research Centre released the results of comprehensive laboratory testing conducted on fresh, Australian wild and farmed seafood. This was the first major update in more than ten years, utilising more advanced testing methods than previous studies. The study was also prompted by a scarcity of nutritional data for key Australian seafood species. Now consumers and industry have an accurate, understanding of what’s in Australian seafood.

​The results of this scientific study have confirmed that Australian seafood is healthy, safe to eat and contains vital nutrients and omega 3. All species tested were compliant with Australian regulatory minimum levels for cadmium and lead. 

Buying & STORING

While its great that we know local seafood is healthy, delicious and accessible,
​we need to know that its fresh, and how to store and freeze it.
HOW CAN YOU TELL FISH IS FRESH?

​Whole fish:
  • Bright bulging eyes
  • Bright red gills
  • Shiny tight scales
  • Firm body with elastic flesh (won’t leave an imprint)
  • Fresh smell of the sea.

Fish fillets/cutlets:
  • Flesh should be firm and glossy
  • Flesh should not be water-logged
  • Flesh should not show signs of discolouration
  • Fresh smell of the sea​
HOW DO YOU STORE FISH?

Whole fish:
  • Scale and remove gut, because the gut will cause the fish to deteriorate quickly

Whole fish and fillets/cutlets: 
  • Wash fish in cold water and dry on absorbent paper
  • Wrap fish in foil and place in a covered container
  • Do not wrap in plastic - it makes the fish sweat!
  • Place in fridge and use within 2-3 days
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HOW DO YOU FREEZE FISH?

​Whole fish:
  • Remove gut
  • Leave scales as these act as an insulator, and will retain flavour and moisture
  • Whole fish can be wrapped in plastic wrap, then placed in a freezer bag
  • Remove air from the bag and seal (this will prevent the fish from drying out and excess ice forming inside bag)
  • Lie flat in freezer

Freezing fillet/cutlets:
  • Fillets/cutlets should be individually wrapped in plastic and placed in a freezer bag
  • Remove air from the bag
  • Freeze flat​
HOW DO YOU FREEZE CRUSTACEANS?

​Freezing lobsters/crabs/yabbies:
  • Do not need to be cleaned beforehand
  • Can be frozen raw (green) or cooked
  • Individually wrap lobsters and crabs in plastic wrap or foil then place in freezer bag
  • Remove air from the bag
  • Seal and freeze

Freezing prawns:
  • The best way to freeze prawns is in a frozen block
  • Prawns can be frozen raw (green) or cooked
  • Leave the shell and head on, as this acts as an insulator
  • Place prawns in a freezer proof container, filling to three quarters
  • Cover with water, seal with lid and tape around lid