Why do some scallops have roe and others don’t?

I can’t find the exact fish listed in a recipe, how do I know what to substitute?

I’m using a cookbook published in Europe, what Australian fish can I substitute for their fish?

What’s the difference between wild and farmed barramundi?

Which fish are good for curries?

Lots of recipes ask for ‘firm white-fleshed fish’. What fish should I use?

What should I look for when purchasing whole fish?

What should I look for when purchasing fish fillets and cutlets?

What should I look for when purchasing crustaceans (such as Prawns) and Molluscs (such as Mussels and Squid)?

I'm having a dinner party. How much seafood should I buy for each guest?

How can I tell if seafood is farmed or wild caught and which is best?

Why do seafood prices vary so much?

What is Monkfish and can I buy it in Australia?

I want to cook seafood more often, what are some common, inexpensive varieties?

I know my kids should eat more seafood because it’s good for them, but they don’t like the fishy taste, which fish don’t taste fishy?

What's the best way to carry my seafood home from the fishmonger?