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It’s O-Fish-aIly Christmas and Seafood Industry Australia (SIA), the national peak body representing the seafood industry, have said the days of the traditional Christmas roast are long gone, having been replaced with a spread of our great Australian seafood. Read on for the insider’s tips on Christmas seafood for 2022. 

“Our great Australian seafood has firmly cemented its place as the centrepiece for the quintessential Aussie Christmas lunch,” SIA CEO Veronica Papacosta said. 

“Gone are the days of slaving over a hot oven. Nowadays people opt to enjoy some of our delicious, fresh rock oysters with a squeeze of lemon, a few kilos of prawns, a side of smoked salmon, and some of our fantastic rock lobsters. 

“Prawns are traditionally the biggest seller of the season, however we are seeing rock lobsters and whole fin-fish like Tasmanian Atlantic Salmon and Barramundi rising in popularity as people opt for seafood over the traditional beef or lamb roast. 

“Australian Prawns are abundant this year between our wild-catch and aquaculture operations. We’ve had a fantastic wild-caught King Prawn and Banana Prawn season, they are both looking really good, and our farmed Tiger Prawns are always fantastic. 

“If you’re in a coastal community, have a chat with your seafood retailer about your local School Prawns which are often really sweet and can be eaten whole. They are really tasty, deep-fried shell and all, served with a tartare or seafood sauce. 

“There is still going to be a really nice abundance of Western Rock Lobsters in the domestic market, consumers can expect to find these in stores for between $30-35 each. People will also find some beautiful Eastern and Southern Rock Lobsters available too. These make a great hero centrepiece as an alternative to a whole ham, or roast. Very impressive. 

“Moreton Bay and Balmain Bugs are of lovely quality with really sweet, delicate meat. We expect these to be the same price as last year. Alongside lobster and prawns, bugs can take pride of place on your seafood platter. 

“It’s been a tough season for Sydney Rock Oyster growers with the loss of the Port Stephens oyster farms and the ongoing rain events along our Eastern Coast. This will put pressure on the supply available, but the Sydney Rock Oysters in-market are of fantastic quality.  Pacific Oysters are looking good; however, they can come into spawn in late December-January so this could impact supply. 

“There is some really high-quality, fresh Australian Tuna coming into the market and consumers should be on the lookout for Southern Bluefin Tuna, which has been excellent lately. 

“Tasmanian Atlantic Salmon both smoked and fresh should maintain a steady year-round pricing and are always a welcome addition to Christmas and New Year celebrations. 

“If you’re looking for a whole fish to roast or BBQ Australian Snappers, Barramundi, Salmon and Ocean Trout are great and readily available. These are all stunning table fish and will make for a show stopping centrepiece. Both whole fish and fillets will be available and there shouldn’t be much of a change in price year-round.

“Our Australian Blue Swimmer and Mud Crabs are always excellent at this time of year, and sit at the higher end of prices. 

“Across the entire food supply network there has been impacts to the supply chain and labour shortages, however consumers don’t need to worry, between our aquaculture and wild-caught products there will be a wide variety of Australian seafood available.

“We know Australians love to eat Australian seafood, and if you want to be certain you’re eating sustainable, healthy, world-class seafood this Christmas, always ask for our great Australian seafood .Not sure where to find local seafood? Search fishmongers by postcode using our Fish Finder at www.greataustralianseafood.com.au. 

“People should be on the lookout for some of our more underutilised species like Mussels, Calamari or Octopus this Christmas. You might be able to nab yourself a seafood bargain, and maybe even find a new favourite. If you’re not sure how to cook something, take the time to ask your fishmonger for advice.”

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For more information or to organise an interview with SIA CEO Veronica Papacosta please contact 

SIA Communications and Public Affairs Manager Jessica McInerney on 

e: [email protected] or m: 0420 695 431