Buying seafood

Your essential guide

1 BLOODY MARY DRESSING Process ingredients in a small food processor until smooth.

2 SALMORIGLIO Process ingredients in a small food processor until combined. Season to taste.

3 AVOCADO & WASABI AÏOLI Process ingredients in a small food processor until smooth. Season to taste.

4 Preheat a grill plate (or barbecue plate, see Tips) on high.

5 If using a grill plate, cut three sheets of baking paper slightly smaller than the grill plate. Place one sheet on a large grill plate. Brush swordfish with oil; season. Cook on paper for 2 minutes each side or until just cooked through. Transfer to platter; cover to keep warm.

6 Discard paper and line grill plate with second sheet of paper. Combine sesame seeds in a shallow dish. Season tuna. Gently press all sides of tuna in seeds to coat. Cook tuna for 1 minute each side or until seared around the edges and still pink in the centre.

7 Discard paper; replace with remaining sheet. Using kitchen scissors, cut along both sides of underside of scampi; remove centre shell. Cook for 5 minutes each side, topped with a metal baking tray to keep scampi flat.

8 Meanwhile, slice seared tuna into 1cm slices. Arrange on platter with scampi, prawns and oysters. Serve all cold and hot seafood with three sauces and lemon cheeks.

Not suitable to freeze or microwave.

Of all the ingredients that are likely to grace the Christmas table, seafood is the most perishable, so plan your shopping well. Follow our tips below and it will be smooth sailing on the day. Ideally, pre-order everything and arrange to pick it up on Christmas Eve, or at the latest 2 days prior. On the day of purchase, take an Esky or a chiller bag and ask the fishmonger to pack it with a bag of ice, then aim to have your seafood under proper refrigeration as soon as is possible.

WHOLE FISH

– Look for fish with lustrous skin and scales, vibrant pink to red gills and eyes that aren’t sunken. Ask the fishmonger for the fish to be gutted and scaled.

FILLETS

– Choose fillets with firm, vibrant-looking flesh. Some fish, such as tuna, have a band of darker flesh known as the bloodline – this should be pink or red when fresh, and trimmed prior to cooking.

PRAWNS & LOBSTER

– Uncooked prawns should be free of discolouration; reject any that are showing signs of blackness. Live lobsters should feel heavy for their weight and show no discolouration around any joints.

OYSTERS

– Ideally, oysters should be shucked on the day. So, unless you plan to shuck them yourself, buy from a fishmonger who will do it for you or shucks daily. Regardless of the type or cut, all seafood should have a pleasant sea smell. Avoid anything that smells overly fishy.

STORAGE AT HOME

Once home, place fish fillets or prawns on a plate or tray, or in a lidded container. Cover first with a damp cloth, then with plastic wrap or a lid. Place in coldest part of the fridge – this is usually the bottom shelf – and eat within 2-3 days. Place crustaceans (crabs and lobster) in a cool place covered with a damp cloth. Consume as soon as possible after purchase.

FREEZING GUIDE

To freeze whole raw fish, ensure they’ve been gutted and scaled. Whole non-oily fish will freeze for up to 6 months; oily fish for 3 months. For raw fillets, remove fine bones; freeze for up to 3 months.

For uncooked prawns, half fill a container with prawns then fill with water; freeze. The ice block will insulate the prawns. Freeze cooked prawns only if you are sure they have never been frozen before. Lobster can be frozen for up to 3 months. Cooked fish is unsuitable to freeze. Smoked salmon, if not previously frozen, is okay. Place seafood in a freezerproof bag, expel air; label and date. Seafood will only last given times if stored at -18°C, not all domestic freezers reach this low, so check or freeze for a shorter time.

HOW MUCH SEAFOOD?

This depends on various factors, such as what else you’re serving, time of day, guests and weather. Generally, for each person: Whole fish: 350g-600g

Fish fillet: 125g-250g

Prawns: 300g-400g

Oysters: 4-6 per person

Smoked salmon: 75g per person.