Shellfish
- Australia
Blue Shell Mussels Mytilus edulis - Commonly less than 9cm in length. It has a distinctive and enjoyable "sea flavour".
- Australia
Blue swimmer Crab Portunus pelagicus - Recorded to nearly 22cm in carapace width and over 1kg. The flesh is soft, sweet and very highly regarded.
- New Zealand
Greenlip Mussels Perna canaliculus - Usually marketed at 100mm. Mantle tissue of males is creamy white and females orange/apricot.
- Asia
Japanese Scallop Meat Patinopecten yessoensis - Sweet and firm flesh. Rich in flavour and very popular.
- Australia
Moreton Bay Bugs Thenus orientalis - Commonly 4-6cm carapace length & around 0.15kg. Highly prized, popular food species. The tail flesh is drier & stronger taste than that of lobsters.
- Australia
Mud Crab Scylla serrata - Considered one of the best eating crabs, the cooked flesh is moist, flaky and sweet. 0.8 to 3kg weight.
- New Zealand
N.Z. Pacific Oysters Crassostrea gigas - Average shell length of 80-100mm. Marketable size of 50-70 grams whole weight. Flesh is a lighter colour than the rock oyster, and stronger flavour.
- Australia
Pacific Oysters Crassostrea gigas - A standard shell size of 7-8cm produces about 14g of edible tissue. Stronger tasting than the Sydney Rock Oyster.
- Australia
Scallops Pectinidae - Flesh is creamy or white with orange or red roe. Rich in flavour, it is very popular and commands a high price
- Australia
Slipper Lobster Scyllarides species - To over 21cm carapace length & body length to 50cm. The flesh is highly regarded, it is white when cooked and very tasty.
- Australia
Southern Rock Lobster Jasus edwardsii - The cooked flesh is firm, white and very tasty. Flesh from the legs is a little sweeter than tail flesh.
- Australia
Spanner Crab Ranina ranina - Commonly about 8.5cm in width and around 0.4kg. The white, soft flesh differs noticeably in taste from that of other crabs.
