Sydney Fish Markets expert reveals 'biggest mistake' to avoid at 36-hour seafood marathon over Christmas

Christmas is almost upon us, which means it's about time to sort out what's on this year's grocery list.

While ham and even turkey are timeless choices for the festive season, seafood is an undeniable favourite among Aussies, perfect for the hot summer climate.

Whether it be fresh prawns served with a lemon wedge or a plate of seasoned oysters with a cold beverage on the side, seafood always goes down a treat.

But getting your seafood fresh means having to face the hordes of shoppers lining up in the dozens at the fishmonger.

READ MORE: 95c pantry staple celebrity chef swears by in show-stopping dish

For those who can't queue in opening hours, Sydney Fish Markets is opening its doors again for 36 hours straight from 5am on December 23 to 5pm on Christmas Eve.

According to their website, the markets are expecting more than a staggering 100,000 people to walk through the doors this year during their 36-Hour Seafood Marathon.

READ MORE: Secret ingredient that makes this the best Bloody Mary ever

The markets will have more than 100 different species of seafood, with an expected 350 tonnes set to be sold on site at the market on Bank Street, Pyrmont.

With a large number of visitors, efficient shopping is key, which is why 9honey Kitchen asked Sydney Fish Market Seafood Educator Mike Huls to share the one thing you want to avoid at this year's event.

According to Huls, the biggest mistake you can make is "not coming prepared".

The first thing you need to do is think about how you'll be transporting your seafood.

"Bring along an Esky or cooler bag and ask your fishmonger to pack some ice with your purchase so it stays fresh for the trip home," he suggests.

"Uncooked seafood is best enjoyed within 24-48 hours, while cooked seafood can be kept in the coldest part of your fridge for a maximum of three to five days," Huls explains.

If you don't have access to a cooler bag, don't sweat – Huls says you will be able to buy them from most retailers on the day.

When selecting your seafood, be on the lookout for fish that are shiny with bright flesh, red gills, clear eyes and metallic skin.

READ MORE: How a bag of frozen peas could save your dog's life

His tip for choosing the right crustacean and molluscs is to "use your touch".

"Firm, intact shells, closed shells, or shells that close when gently tapped will be the best pick, as well as no discolouration on shell," he explains.

If you're not sure, Huls says fresh fish should "smell like the sea".

Of course, he points out you can always ask your fishmonger for recommendations.

"Fishmongers can also help you purchase the right amount of seafood for the number of guests you'll have in attendance," he adds.

To minimise waste from Christmas cooking this year, here is Huls' recommended quantity per person for all the different types of seafood.

READ MORE: Ingredient hidden in this delicious dish might shock you

• Whole fish: 350 – 600 grams
• Fish fillets or steaks: 150 – 220 grams
• Fish cutlets: 200 – 300 grams
• Smoked salmon: 100 grams as an entrée
• Prawns: 300 – 400 grams
• Blue Swimmer Crab: 1 x 400 grams
• Octopus, squid, cuttlefish: 200 grams
• Mud crab: 1/2 x 1 kilogram crab (500 grams per person)
• Balmain or Moreton Bay bugs: 800 grams (2 – 4 bugs per person)
• Rock lobsters: 1/2 x 1 kilogram (500 grams per person)
• Marron: 500 grams (about 2 per person)
• Oysters: 6 – 12 as an entrée
• Blue mussels: 600 grams (about 18 per person)

Top seafood recommendations this Christmas

We all know prawns are a top choice for many Aussies for Christmas, but there are some underrated picks that come recommended from Huls this year.

The first is blue swimmer crabs, which are sold cooked or uncooked.

He suggests boiling the crab and pairing it with Asian dipping sauces, mayonnaise or hot melted butter with lemon juice for a zesty twist.

"If you want to skip straight to the good stuff, you can purchase pre-picked blue swimmer crab meat that can be simply folded into your favourite pasta, or topped on a salad, making it a cost-effective Christmas seafood option!"

He also recommends blue mussels as an affordable choice for those on a budget.

From grilling to steaming, they're versatile to cook and a "perfect" alternative to oysters.

Look for "brightly coloured, firm, intact, lustrous shells that are closed or close when tapped or gently squeezed, and a pleasant fresh sea smell".

So they don't come out chewy when you're cooking, Huls' biggest tip is to remove them from the heat as soon as the shells open.

For shells that don't open, you can pry them open away from the plate and eat if they smell OK. You'll know from an "off" smell if they're not good to eat.

The final recommendation to try this Christmas is southern calamari.

Huls says it's "a great option to serve at Christmas because it's fast to cook on the barbeque making for an easy and delicious starter".

From stuffing and baking the tubes to marinating and char-grilling the rings, the options go on and on.

His biggest tip for cooking it to perfection: "To be tender, calamari must be cooked very quickly over high heat or very slowly over low heat."

FOLLOW US ON WHATSAPP HERE: Stay across all the latest in celebrity, lifestyle and opinion via our WhatsApp channel. No comments, no algorithm and nobody can see your private details.