Seafood and summer go hand in hand. Not only is Christmas the ultimate seafood-centric holiday in Australia, but light and refreshing seafood dishes are the perfect foil for warmer weather.
Cooked prawns, cold oysters, and fish fillets on the barbecue are absolute staples from December-February. But summer is also the peak season for a whole host of other seafood species, many lesser-known. Here are some species we consider in top form during the summer months.
Octopus:
Many home cooks, even those who feel relatively comfortable working with seafood, feel intimidated by cephalopods like octopus. While we know they look and taste beautiful, their strange body shape and texture can be off-putting if you don’t know how to best utilise it.
To put it simply, cephalopods require either very quick cooking over a high heat, or very slow cooking over a low heat – anything in between renders them tough. Deep-frying, when done properly, is a great way to cook octopus. It’s fast, it quickly seals the food’s surface, locking in flavour and moisture, and it adds appealing crunch, colour, and aroma. Forget salt and pepper squid, try our Deep-Fried Salt & Pepper Octopus, or spice it up and learn from the experts in a Sydney Seafood School Taste of Korea cooking class.
Coral Trout:
Several similar species of fish are sold under the marketing name Coral Trout. It’s undeniably one of the prettiest commercially caught fish in Australia, with gorgeous, iridescent blue spots dotting its blush-red skin. It’s a premium, mild-flavoured reef fish which presents particularly beautifully served whole, and its sweet, white flesh suits a huge range of flavour combinations.
Try it as a show-stopping dinner centrepiece. Try it as a show-stopping dinner centrepiece. Slather the fish in a vibrant salsa verde butter – heavy on the dill – then wrap it in foil and bake it, so it gently steams. The result? An incredibly tender fish, with buttery flakes that slide straight off the bone. It’s simple, impressive and brings all the laid-back Mediterranean vibes to your table. Have a go at cooking whole fish in Sydney Seafood School's The Whole Fish class and learn how to make the most of every part.
Commercial Scallop:
Perfectly at home across most of southern Australia, the Commercial Scallop is one of the country’s most abundant and important species of scallop. 
It is important to note that scallops are naturally ‘boom or bust’. They are filter feeders that depend on the ocean currents to provide nutrition, and the levels of nutrients being brought to the scallop beds vary greatly from year to year. Because of this natural phenomenon, the scallop season is only opened once assessments have been made to ensure that the population is healthy and viable for harvest. What this means for the home cook is that when they’re on, they’re on – so buy them if you see them!
Scallops are an excellent choice for any festive menu – quick to prep, simple to cook and guaranteed to impress. They look stunning on a plate (bonus points for presentation!) and deliver maximum flavour for minimal effort. We love them grilled with charred chilli butter, as featured in our cookbook, but the beauty of scallops is their versatility. Pop them in a pasta or throw them into a Paella – you’ll have a show-stopping dish in no time.
Red Gurnad:
Admittedly, these fish look pretty funny. Identified by distinct ‘walking legs’ under their large, brightly coloured pectoral fins, Gurnards and Latchets are staples of Australia’s south east ocean fishery. These species are our favourite substitute for the higher-priced Flathead, with the fillets being interchangeable in a recipe as well as costing approximately half the price. Being ocean dwellers means that these fish have a broad flake and a clean, neutral flavour.
Gurnard is an excellent choice for deep-frying – its firm flesh holds beautifully under high heat. It’s the hero species in our ‘World’s Best Fish ’N’ Chips’ recipe from A Fish For All Seasons, and for very good reason. These are the versatile fillets of your dreams.
Catch and Cook!
If you’re keen to learn more about seasonal seafood species, join a cooking class at the new Sydney Seafood School (opening 2026 with the new Sydney Fish Market) and learn how to prep like a pro.
Explore the full program and book your spot now!