Buying and storing seafood

Published : March 21, 2018

​​Buying and preparing fresh seafood

 It doesn’t get more delicious or traditional than a seafood on Good Friday and Easter Sunday.

For centuries, Christians have observed the tradition of fasting during the period of Lent  (40 days before Easter) - traditionally no meat is eaten on a one of the holiest of days, Good Friday.

In the history of Christendom meat was a rather expensive treat eaten on Sundays or special occasions. Fish and seafood was basically free and available to anyone who either picked them from the rocks or baited a hook. Whether religious or not, millions of Australians will be getting their Omega 3  hit on Good Friday, as most seafood stores prepare for the busiest day of the year.

Here's our guide to buying, storing and preparing seafood for your Easter feasts. 


Seafood shopping

Leading up to Easter our three  Seafood shops  will be stocking up on calamari, prawns, crayfish, whole snapper, cuttlefish, flake, flathead and rockling. Dandenong Market has three fishmongers: Marmara Halal Seafood, Hellenic Seafood and Schwarze Seafood - check out our guide to buying seafood at Dandenong Market.

Dandenong Market will be open and trading on Easter Thursday (13 April), Easter Saturday (15 April) and Easter Sunday (16 April) to help you with all your Easter shopping needs. Dandenong Market will be closed Good Friday (14 April).


Buying tips

When purchasing fresh fish, fillets or cutlets look for:

  • Bright & lustrous skin, scales or flesh
  • Bright pink-red gills
  • Pleasant smell
  • No discolouration or bruising

When purchasing shellfish look for:

  • Brightly coloured or lustrous shells
  • Firm and intact heads, tentacles, flesh or shells
  • No Discolouration
  • Pleasant sea smell

Storing seafood

  • Seafood will last longer if it is kept cold.
  • When purchasing seafood, using a chiller bag or esky packed with ice.
  • All seafood once cleaned and rinsed should be placed on plate or tray, covered with a damp cloth and plastic wrap or stored in container with lid.
  • Store seafood in the coldest part of the fridge and consume with 2 to 3 days.
  • Crustaceans (such as prawns) should be consumed soon after purchase.