Christmas seafood in Australia is a tradition and an arms race. Every year, people queue up at fish markets and pay through the nose for prawns they could have sourced better and cheaper with a bit of planning. Here’s how to do it properly.

The pre-Christmas price trap

Seafood prices spike in the two weeks before Christmas. This is basic supply and demand — every household in Australia wants prawns on the 25th. Wholesale prices at the Sydney Fish Market have historically jumped 30-50 percent in the final week of December.

The smart move is to buy early and freeze. Good-quality raw prawns freeze beautifully if you do it right. Buy them a week or two before Christmas, spread them on a tray in a single layer, freeze them solid, then transfer to a zip-lock bag with the air pressed out. They’ll be indistinguishable from fresh when you thaw them in the fridge overnight.

What to look for in fresh prawns

Since prawns are the centrepiece for most Australian Christmas tables, let’s get specific:

Smell: Fresh prawns smell like the ocean. Clean, briny, maybe slightly sweet. Any ammonia smell means they’re past it. Walk away.

Eyes: Should be clear and black, not cloudy or sunken.

Shells: Firm and glossy. If the shells are soft, discoloured, or separating from the flesh, pass.

Feel: The flesh should be firm. If a prawn feels mushy through the shell, it’s been sitting too long.

Species matters. Australian king prawns (Penaeus plebejus) and banana prawns are solid choices. Spencer Gulf king prawns from South Australia are excellent and worth the premium. If someone’s selling “tiger prawns” at suspiciously low prices, check the origin — imported farmed prawns from Southeast Asia are a completely different product.

Beyond prawns: what else to consider

The Christmas table doesn’t have to be all prawns. Some alternatives that are often better value and just as impressive:

Whole snapper or barramundi: A whole fish baked with herbs, lemon, and olive oil is a spectacular centrepiece. It costs a fraction of what you’d spend on premium prawns and feeds more people.

Oysters: Sydney rock oysters and Pacific oysters are both in great form in December. Buy them from a reputable supplier and shuck them yourself. It’s easier than you think, and pre-shucked oysters lose quality fast.

Crab: Mud crab from Queensland or blue swimmer crab from WA are seasonal and outstanding. More work to eat, but that’s half the fun.

Smoked salmon: Good Australian smoked salmon from Tasmania is readily available and requires zero cooking. It’s the lazy cook’s best friend and nobody judges you for it.

Where to buy

Fish markets: Best selection, but crowded and prices are highest in the final days. Go early in the morning, go early in the month.

Direct from fishmongers: Independent fish shops often have better relationships with specific suppliers. They can tell you exactly when the fish came in and where it’s from.

Online: Several Australian seafood companies now ship overnight on ice. The quality can be excellent, and you avoid the market chaos entirely. Check reviews before ordering.

Supermarkets: The quality has improved, honestly. Both Coles and Woolworths have expanded their fresh seafood offerings. Just check the origin labels carefully. “Product of Australia” means caught or farmed here. “Packed in Australia” might mean it was imported and repackaged.

How much to buy

For prawns as a main course: 500g per person (shell-on weight). For prawns as part of a larger spread: 300g per person.

For a whole fish: roughly 400g whole weight per person (about half is head and bones).

For oysters: 6-12 per person if it’s an appetiser.

Always buy slightly more than you think you need. Nobody has ever complained about leftover Christmas seafood.

The sustainability angle

A quick word on sourcing. Look for the blue MSC (Marine Stewardship Council) label or check the Good Fish Guide from the Australian Marine Conservation Society. Not all Australian seafood is sustainably caught, and overfishing is a real issue in some fisheries.

Spencer Gulf prawns are a good choice — the fishery is well-managed. Wild-caught barramundi from the Northern Territory is also a strong option. Farmed barramundi from Queensland is fine but check the specific farm’s practices.

Buy well, cook simply, eat together. That’s the whole point.