Australians hardly need an invitation to put on a seafood spread. It could be a Sunday barbecue, a weeknight feast or an Easter blow-out; we rarely wait for an excuse.

But if there’s one holiday that warrants the best seafood available, it’s Christmas. Even if you don’t observe the holly jolly holiday, there’s no bad time to treat yourself (and honestly, why wouldn’t you, given the abundance of premium seafood available?) We answer your burning questions about all things seafood this Christmas, including where to get the best fresh fish in your state.

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When are the fish markets open over Christmas?

Sydney
Sydney Fish Market will be open for 36 hours straight this Christmas. The annual Christmas seafood marathon will kick off at 5am on Tuesday, December 23 and run until 5pm on Christmas Eve. Premium seafood delivery service Afishonado at Home is also opening a new retail store at 12 Booth Street, Annandale on Saturday, December 20.

Melbourne
South Melbourne Market will be open from 8am on Tuesday, December 23 and 6am from Wednesday, December 24. It has three fishmongers and two oyster bars. Queen Victoria Market will be open from 6am on Tuesday, December 23 and 5am from Wednesday, December 24.

Brisbane
The Fish Factory is holding a 33-hour marathon that kicks off from 7am on Tuesday, December 23 until 4pm on Christmas Eve.

Adelaide
Adelaide Central Market is home to three specialty fishmongers, and will be open on Tuesday, December 23 from 7am to 7pm and on Christmas Eve from 7am to 3pm.

Perth
Kailis Bros in Leederville will be trading for 36 hours straight, from 6am on December 23 until 6pm on Christmas Eve. Restaurant supplier Fins Seafood has also launched a public retail space in Bicton, which will be open until late on Christmas Eve.

Hobart
Mures Lower Deck Fishmongers will trade as normal from 8am to 8pm on Tuesday, December 23, but is likely to close early on Wednesday, December 24. Call ahead before heading down on Christmas Eve to confirm opening hours.

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How do you know your seafood is fresh?

When buying seafood for Christmas, or any time of year, there are a few things to keep in mind. According to Sally Webb, manager of the Sydney Seafood School at Sydney Fish Market, when shopping for seafood, you should use your senses. 

• Use your eyes Seafood should look shiny and bright. Look for red gills, clear eyes, clear flesh and metallic skin on fish; ensure there is no discolouration on the shell of shellfish.
• Use your touch For crustaceans and molluscs, firm, intact shells, closed shells or shells that close when gently tapped will be the best pick. For fish, the flesh should be firm and plump.
• When in doubt, use your nose If the fish smells of the sea, you know what you’re buying is nice and fresh.

If you’re purchasing shellfish like crab or prawns, there’s a high chance that they’ve been snap-frozen on the fishing boat, so it’s not such a big deal if they were caught a few days prior to purchase. Crustaceans tend to deteriorate much faster than fish, so unless you’re buying them straight off the boat, frozen is fine.

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How do you store your seafood correctly?

It’s important to get your seafood into a cool environment as soon as possible after purchasing. Be sure to bring along an esky or cooler bag when you head to the fish market, and ask your fishmonger to pack some ice with your purchase so it stays fresh for the trip home. Once you’ve got your fish home, pat it dry with a paper towel and store it in an airtight container in the coldest part of your fridge for 3-5 days.

How do I humanely kill a crustacean?

If you’ve bought your crustaceans still alive, you’ve got to deal with the grizzly business of dispatching the little creatures. The most humane way of doing this is to put the crab or lobster in the freezer for at least 20 minutes or more, until they are ‘asleep’ and not moving. Turn lobsters and crabs belly-side up, on a chopping board. Using a large, sharp knife, quickly slice in half lengthways down the centre to sever the nerve chain.

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How do I know my seafood is sustainable?

All fishing and fish farming have an impact on the ecosystem. It’s an unavoidable truth. But some fishing practices are easier on the environment than others, and in Australian fishing waters there are very strict systems in place to try and protect the aquafauna for years to come.

The easiest way to know if your seafood is sustainably caught is by looking for third-party accreditation, such as the Marine Stewardship Council (MSC) blue tick. At the supermarket and fresh fish shop, by law, all seafood has to be labelled with the country it’s from – which can give you an indication of regulations in place. It also never hurts to ask – fishmongers are very knowledgeable folks and should have answers to any questions asked. If they can’t answer your questions, you should find another fishmonger who can.

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