Buying and storing seafood

It doesn’t get more delicious or traditional than seafood on Good Friday and Easter Sunday. 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
• MC Quality Seafood
• Schwarze Seafood 

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, bring a chiller bag or esky packed with ice.
• All seafood once cleaned and rinsed should be placed on a plate or tray, covered with a damp cloth and plastic wrap or stored in a container with a lid.
• Store seafood in the coldest part of the fridge and consume for 2 to 3 days.
• Crustaceans (such as prawns) should be consumed soon after purchase.

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