Some people breeze into a fish market like they were born holding an oyster knife. Others freeze like a snapper in the headlights. If you fall into the latter category, don’t worry—we’re here to help.
Easter in Australia is all about seafood, whether it's a feast of prawns and freshly shucked oysters, a whole roasted fish, or just an excuse to eat as much smoked salmon as possible. But before you can impress your guests, you need to get the good stuff, which we know can be overwhelming! So follow along to find out how to pick the freshest catch and avoid any fishy business.
How to buy the best seafood
Visit your local fishmonger, fish market, or trusted supermarket. Whole fish is often the best option as it's usually fresher, easier to check for quality, and perfect for a show-stopping Easter centrepiece. Just make sure you pick a manageable size for your kitchen—so maybe leave the whole tuna for someone else.
Fish is a delicate product. Unlike cheese or wine, it does not improve with age. The fresher, the better. Ideally, buy and eat it on the same day. The Mediterranean way is to pick up seafood in the morning and cook it that night, not let it lounge around in the fridge all weekend.
When you head to the fishmonger, keep an open mind. Instead of sticking rigidly to a recipe, let the freshest catch determine your meal. Adapt!
How to spot fresh seafood
In an ideal world, you’d be able to prod, sniff, and inspect every fish up close, but that might raise a few eyebrows. Instead, here’s what to look for:
Whole fish
Bright, clear eyes—cloudy or sunken eyes mean it’s past its prime.
Shiny, firm skin. A dull or flaky fish has been sitting around too long.
A clean, briny smell of the sea. If it smells too fishy, it’s a no-go.
Bright red or pink gills. Brownish or faded gills indicate an older catch.
Prawns and shellfish
Firm, glossy prawns. If they look slimy or discoloured, back away.
Closed shells on mussels, oysters, and clams. If they’re already open before cooking, they’re no good.
Fish fillets and steaks
Vibrant colour. If it looks dull or greyish, it’s been hanging around too long.
Firm texture. Fresh fillets should bounce back when lightly pressed.
Fresh vs. frozen
Frozen seafood gets a bad rap, but it can be just as good as fresh. Many fish are snap-frozen at sea, which locks in peak freshness.
If you’re buying frozen, avoid:
Excess ice crystals—this means freezer burn.
Strong smells, even when frozen.
Fillets that feel soft or spongy.
Taking your fish home
Unless you really want to gut and scale a fish yourself, ask your fishmonger to do it for you. They can also fillet it or butterfly it, depending on how you want to cook it. If you’re not cooking it the same day (though we recommend you do), store it properly:
Keep it on ice in a sealed container in the coldest part of your fridge.
If freezing, wrap it tightly in freezer-safe plastic wrap and use it within three months.
Let it come to room temperature for 30 minutes before cooking.
Why sustainable seafood matters
The ocean isn’t an endless buffet. Choosing sustainable seafood helps protect fish stocks and keeps Australian waters thriving.
Look for certifications like the Marine Stewardship Council (MSC) or Aquaculture Stewardship Council (ASC) to ensure responsible sourcing.
Buy local whenever possible — Australia has some of the best seafood in the world.
Ask your fishmonger where their seafood comes from. A good one will know.
Trust your senses, keep it fresh, and don’t overthink it. Also, don’t feel like you have to do it all; we’ve got some certifiably delicious Easter picks already ready, which can help zhuzh up your big bowl of fresh prawns and platter of freshly shucked oysters.
Now, go forth and feast!
If you liked this article, you may also like: