The Crookhaven River glints in the background as crates of oysters are stacked along the shore; about as good a setting as you could hope for when settling in for a dozen. Generations of oyster farming underpin what’s on offer from this humble shack, whether you prefer them freshly shucked or still in their shells for cracking open later. There’s seating by the water, which often turns a quick stop into something slower and more indulgent, especially with a squeeze of lemon, a sunset and a second dozen on the way. It’s a place that encourages you to linger, built around the idea that great seafood doesn’t need embellishment, just a good view and a steady supply. Lot 2/170 Greens Rd, Greenwell Point; @jimwildsoysters

Boats rock gently against the jetty while the day’s catch makes its short journey from ocean to counter – often within hours. This is a working wharf first and a place to eat second, which is exactly why it feels so right. Expect prawns piled high, whole fish on ice, oysters ready to shuck and simple cooked takeaway seafood that tastes better for being eaten next to the water. There’s an easy rhythm to this South Coast institution that’s been slinging fish since 1946: order, grab a seat overlooking the harbour and watch the next boat come in. It’s not polished, but that’s the point. This is seafood seasoned with the smell of saltwater. 73/79 Lamont St, Bermagui; bermaguifishermenswharf.com.au

Some surroundings call for oysters to be shared over white linen tablecloths with a glass of Champagne, others call for a few picnic tables and a bright blue weatherboard shed. Perched on the Clyde River, this no-frills counter is all about immediacy – oysters shucked while you wait, or handed over unopened for later. A view of the water and that unmistakable briny aroma set the scene, but the freshness and purity of the oysters is why you’re here. It’s simple, honest and entirely focused on the product, which is precisely why it works so well. 5 Wray St, Batemans Bay; oystershed.com.au

Timing is everything here, especially if you’re hoping to catch the moment when boats unload their haul. Known predominantly for its prawns, this collection of three co-op outlets deliver seafood so fresh, you can tell just by looking at it. The retail side is the main draw, though takeaway options add a layer of convenience for anyone keen to consume some fish as soon as possible (whether that was the plan or not). There’s a sense of anticipation in the air, particularly during busy periods when the catch is coming in. It’s a place that rewards good appetites and good timing, offering a glimpse into the rhythm of a working fishing community. Multiple locations; crfc.com.au

There’s a slightly weathered charm to this operation, which adds to the appeal rather than detracting from it. Set on Brisbane Water, this wharf-borne hub brings together a casual restaurant (a favourite of Nigella Lawson), a fresh seafood retail outfit and takeaway counters in a way that feels like a natural extension of the fishing activity happening only metres away. Expect prawns, fish and oysters sold alongside fried seafood classics, with plenty of spots nearby to sit and eat while watching pelicans patrol the shoreline. It’s not trying to impress, but it absolutely does. The Boulevarde, Woy Woy; woywoyfishermenswharf.com.au

Wallis Lake stretches out in front of this colourful shed, and the seafood on offer inside reflects everything that comes from it. The co-op is built around local catch, meaning prawns, fish and oysters that haven’t spent long in transit. The retail counter is the main draw, with seafood sold fresh for home cooking, though takeaway options are also on hand for immediate gratification. The set-up is functional, community-minded and focused on quality over presentation, so you’re as likely to find locals in here as you are hungry travellers. Grab what you need, find a spot by the water and you’ve got the makings of a very good afternoon. 5 Ray St, Tuncurry; wallislakefishco-op.com.au

Recently relocated to Narooma’s main drag (but still close to the eponymous bridge), this long-standing local favourite trades heavily on its proximity to the lapping water. Boats unload nearby, and what lands on ice here hasn’t travelled far at all. The display is a greatest hits of the South Coast: lobsters moving lazily in tanks, oysters stacked by the dozen, fillets cut fresh to order. You can grab cooked seafood as well, but most people come for the take-home haul – the kind that turns a holiday rental kitchen into one of the world’s great pescatarian restaurants. 2/36 Princes Hwy, Narooma; naroomabridgeseafoods.com.au

Few places capture the spirit of a working seafood hub quite like this one. Owned and supplied by local fishers, it offers a direct line between ocean and customer, particularly when it comes to the region’s famous prawns. The display is generous and ever-changing, reflecting what’s been brought in rather than what’s been planned. There’s takeaway seafood available too, making it easy to eat on the spot or nearby on the river. It’s also perfectly placed for a first stop after landing, ideal for picking up something fresh to take back to your accommodation in nearby Byron Bay. River St & Keppel St, West Ballina; facebook.com/ballina.fishermens.coop.nsw

There’s a particular kind of satisfaction that comes from eating oysters within sight of where they grew, and this riverside spot leans all the way into that feeling. Set directly on the Hawkesbury, it trades less on polish and more on immersion – timber decking, broad water views and the steady hum of river life. Oysters are the headline, of course, served freshly shucked or ready to take home, but prawns and other seafood round things out, depending on the day. It’s the sort of place where time stretches a little… one dozen becomes two, the view keeps you anchored, and leaving feels increasingly unnecessary. 6 Kowan St, Mooney Mooney; hawkesburyriveroystershed.com

There’s a sense of movement to this co-op that sets it apart: the low hum of forklifts, boats edging in and out and seafood changing hands in real time. It feels less like a stop-off and more like stepping briefly into the middle of the supply chain. What lands on the counter depends on the day’s catch, but you can usually expect local prawns, fillets cut to order and plenty of options for a quick, no-fuss feed. Grab something simple, wander outside and eat within sight of the harbour that produced it. 69 Marina Dr, Coffs Harbour; coffsfishcoop.com.au