Easter at Sydney Fish Market is something special. The air is crisp, the market is buzzing, and the seafood counter is absolutely stacked! From whole prawns glistening on ice to whole fish that are begging to be roasted. Whether you’re hosting a long, leisurely lunch or just looking for a few ideas to make the long weekend feel a little more celebratory, we’ve got you covered.
Build Your Easter Feast
The beauty of an Easter seafood spread is that it suits every kind of table. A bucket of prawns and a bottle of white? Perfect. A whole roasted Flounder or some Crispy Garfish as the centrepiece? Even better. We have a dedicated Easter feasting spread in our official cookbook ‘A Fish For All Seasons’. The recipes are perfect to plan your menu from start to finish. Get a copy here.
Start light with some raw fish for an entrée. You can’t argue with crudo. A whole fish looks stunning on a platter, it’s easier to cook than you’d think. It’s great for a main centrepiece dressed to impress. Couple your whole fish with simple and punchy flavours. Flounder is in great form at the Market right now, making it our top pick for a shared main at lunch. Grab a fork and pull the fish straight off the bone. Finally, don’t skimp on the sides! Don’t neglect the salad element of your feast. Sometimes the sides can be an afterthought, but we think they are just as important to compliment your meal overall.
Shop like a local
Getting the freshest seafood this Easter is simple: buy local, use your senses, and ask your fishmonger. Contrary to popular belief seafood can come at a lower price than red meat. When you shop seasonally, buying local produce and species in season you’ll find the price tag to be a bit more budget friendly. Australian product is always the freshest at the market.
When you’re at the counter, don’t be shy, get up close and personal. Shiny skin, firm flesh that springs back when pressed, bright pink-red gills, and a clean sea smell are all green lights. Shells should be closed (or snap shut when tapped). Crabs should feel heavy. And always smell before you buy, your nose knows.
Still not sure what to pick? Just ask. Your fishmonger has most likely been handling fresh Australian seafood for generations, and they’ll point you straight to whatever’s freshest and in season, which is often something more affordable, more sustainable, and more delicious than you’d expect. They’ll even tell you how to cook it.
Sweat Treats!
No Easter spread is complete without something sweet. We’ve got two absolute crackers at the Market this year, one for the chocolate lovers, one for the adventurous palate. (Why choose? Get both.)
Fruitezy: Easter Chocolates
You probably know Fruitezy for their vibrant fruits and vegetables, and bright bunches of herbs, or freshly squeezed juices. Did you know you can also find a range of Easter chocolates in store.
Perfect for gifting, sharing, or let’s be honest quietly eating before the guests arrive. Swing by Fruitezy to build your basket.
Olivetta: White Chocolate Olive Oil
Now, this one is for the real chocolate lovers! Olivetta’s White Chocolate Olive Oil is exactly what it sounds like, and it is a flavour bomb.
This premium olive oil is combined with the sweetness of white chocolate, and notes of citrus orange. It’s beautiful drizzled over vanilla ice cream, fresh strawberries, or even a cheese board. This one is a great addition to your dessert table, or given to a loved one as a special Easter gift that will genuinely surprise people (in the best possible way).
From Sydney Seafood School
Looking to sharpen your skills in the kitchen beyond Easter? The Sydney Seafood School is your go-to, and so is the cookbook shelf. Jump into one of our regular classes like Land & Sea where you will discover the vibrant flavours of Australia’s native ingredients in this uniquely local seafood experience. You might fancy a trip to a Spain from San Sebastian’s pinxtos bars to Valencia’s beachside arrocerias in Paella & Pinxtos. Or level up your seafood skills in Seafood Specialist, where you’ll learn how to prep a variety of seafood species and master dishes that are easy enough for weeknights, but impressive enough for dinner parties.
Check out the full class schedule at sydneyseafoodschool.com.au.
Reminder, our fishmongers are opening early from 5am on Good Friday. Come early, bring the family, and grab all your weekend essentials!
