Get your seafood purchases into refrigeration as soon as possible. Ideally, carry an esky in the boot of the car.

Always remove wrapping and plastic from fresh seafood before storing in refrigeration. The wrapping is meant as insulation only and will keep the cold out.

Store cooked shellfish in an open bowl or dish with damp paper or cloth covering. Put it as far to the back of the fridge as possible.

If possible, place some ice cubes through the shellfish, but try to drain off any excess liquid. Don't let the product sit in water. A good way is to put the shellfish in a colander with ice cubes around, and sit this in a larger bowl.

Defrost frozen fish overnight in the refrigerator.

Defrost green prawns just before you want to use them, by letting cold water run over them (a colander is useful). Don't let them sit in the water. If you defrost them slowly in the fridge they will turn black in the head.

Never be afraid to experiment. Buy what is freshest or in season. If crabs are scarce substitute bugs, prawns or scallops, or add any of these to bulk up and add flavour to your meals.

Don't overcook your fish, it can become dry or even tough.

Some thick fillets, like Red Emperor, need to be sliced into pieces of equal depth to cook evenly.

We clean, fillet or cut any of our whole fresh fish free of charge.

Seafood vouchers make a great gift, especially for men and we also arrange platters for functions, raffles and gifts.

If you're not sure on any storage or handling, please ask.