Prepare your seafood spread

Sally Webb from Sydney Seafood School shares her expertise on which seafood to buy and how to prep in the weeks leading up to Christmas

SMART STORAGE “It’s a common misconception that you have to eat seafood on the day of purchase,” says Sally. “Most species will actually keep for three to five days if stored correctly in the coldest part of your fridge.”

SEPARATE INGREDIENTS

Make sure to store wet and dry elements of dishes separately to prevent sogginess.

MAKE DISHES IN ADVANCE

To save you time amid the Christmas chaos, Sally says there are a number of seafood dishes you can prepare a few days in advance, including cured salmon (gravlax), sea urchin butter, fish rillettes, escabeche and pates. Think of the extra time you’ll have to spend with family and friends on Christmas Day!