Our iconic 36-Hour Seafood Marathon is almost here, and this year is extra special. It’s our last hurrah at our current site after 30 years of Christmas traditions, bustling early mornings, and more prawns than the eye can see!

From 5am Tuesday 23 December to 5pm Wednesday 24 December (Christmas Eve) Sydney Fish Market will be open non-stop so you can stock up on the freshest Australian seafood for your festive table.

We’re expecting more than 100,000 customers to pass through across the 36 hours, so here’s everything you need to know to shop like a seasoned pro. Make sure to plan your visit here.
 

Step 1: Make a Plan

The most successful Christmas shop starts before you even arrive. Planning your menu helps you buy the right species, the right quantities, and avoid unnecessary queues.

Build your seafood plan by the following:

• Think about how many people you’re feeding and work backwards
• Consider a mix of seafood: prawns, oysters, whole fish, fillets, sashimi, and a special showstopper
• Buy species that suit your cooking method and make sure to check for alternatives
• Don’t forget sides, sauces, and salads
• Make a list and stick to it

Best times to visit: If you want the calmest possible experience, come early morning on either day. And we mean early. 5am sharp is when you’ll get the most space to browse and chat with your fishmonger. Another sweet spot is late on the evening of the 23rd if you are up for it!

Parking tip: Our onsite carpark is a flat $10 during the marathon, but it fills fast. For a quicker, smoother arrival, head straight to our overflow parking at Sydney Secondary College Blackwattle Bay. It’s only a short walk to the site, and you’ll get to soak up a perfect view of the new market on the way.

Step 2: Make Use of Your Fishmonger

One of the biggest perks of shopping at Sydney Fish Market is the expertise behind every counter. With extra staff rostered across all retailers, you’ll have plenty of help picking the best seafood.

They can help you with choosing the freshest species, recommending any alternatives if you are on a budget and advice on cooking methods.

Expert tip: Once you’re at the counter, use your fishmonger’s skills to save time at home. Some of their skills include (but trust us, aren’t limited too):

• Cleaning your squid
• Pin-boning fillets
• Cleaning and gutting whole fish
• Slicing and dicing sashimi
• Halving lobsters and bugs
  
   

Step 3: Know Your Sections

Navigating the market is much easier when you know what each retailer offers. Most stores have dedicated stations set up to keep things organised.

Common sections you’ll find include:

• Whole fish for baking, barbecuing, or roasting
• Fillet bars with everything from snapper to salmon
• Prawn sections stacked with cooked and green prawns
• Oyster bars offering freshly shucked oysters
• Sashimi bars slicing tuna, salmon, kingfish and more
• Hot food counters for a bite while you shop
• Live tanks with lobster, crab, abalone and live shellfish
• Fridges and freezers stocked with speciality items including dips, caviar, and frozen seafood. Frozen options are often great value, especially items like scallop meat.

Expert tip: Pick your retailers before you arrive. Most customers have a rhythm: prawns first, then oysters, then whole fish, fillets, and extras. Have a loose route in mind and you’ll get through your list in record time. We also have an on-site bottle shop, greengrocer, deli, and bakery, so don’t forget to swing by for any last-minute extras you might need.

Step 4: Transport and Storing

Seafood is happiest when kept cold, so transport and storage is just as important as buying. The golden rule: For every hour your seafood is not on ice, you lose one full day of shelf life. We follow strict cold-chain handling behind the scenes and you should at home too.

Bring with you:

• An esky or chiller bag
• Ice packs from your freezer
• Extra room for whole fish or larger platters

You can also purchase a branded Sydney Fish Market cooler bag from the Boatshed Gift Shop if you need an extra chiller on the day.

Expert tip: Pre-chill your esky before you arrive. Pop in a few ice packs or a bag of ice and close the lid while you drive over. Your seafood will stay colder for longer. Forgot your ice packs? Happens to the best of us. Your fishmonger can load you up with extra ice, and trust us, we’re well stocked.

Need Menu Tips? We’ve Got You!

If you’re still deciding what to cook, we’ve got plenty of inspiration.

Our cookbook A Fish for All Seasons is filled with festive recipes including whole fish centrepieces, summer salads, easy sides, foolproof sauces! You’ll also find a full dedicated Christmas recipe spread on our website with crowd-pleasing ideas for every level of cook. Purchase a copy here.