Seafood is a hallmark of an Australian Christmas, but going all-out on a huge seafood spread can be expensive if you don’t know the best value species to purchase.  

Don't despair yet...we Aussies are in luck! We have an enormous range of high quality, low-cost species to choose from, if you know what to look for. 

Today we’re delivering our complete how-to guide on pulling together an exceptional Christmas seafood spread, without breaking the bank. You're welcome! 

 
Swap the Species 

Well-known and popular seafood species often fetch higher prices around Christmas, in response to demand. Think Atlantic Salmon, Barramundi, Flathead, and almost every type of prawn.  

The good news is that Australia’s wide range of species means that it’s easy to find an alternative to these popular fish, with a similar texture and flavour profile, for a much lower price. 

Some of our favourite cheaper swaps are: 

• Swapping Flathead for Gurnard/Latchet: Flathead are popular for their finely textured flesh, which the Latchet replicates perfectly… for a fraction of the cost! 

• Swapping Snapper for Ocean Perch: Snapper is a favourite on Australian plates; a similar tasting fish, but much more underappreciated, is the Bigeye Ocean Perch. It has pure white flesh, a delicate flavour, and a moist texture.  

Size Matters 

Another way to save a buck is to choose a different size or cut of your favourite species. While extra-large Tiger or King prawns might look the most impressive in the display, small to medium prawns actually have a sweeter flavour, and are usually a good $5 cheaper per kilo! 

Similarly, different cuts of fish sit in different price margins. A premium Atlantic Salmon fillet, de-boned by hand, is going to achieve top dollar, whereas offcuts from the belly are far cheaper, and just as delicious! One of our favourite ways to cook Salmon belly is marinated in teriyaki sauce and skewered on the BBQ – the fat caramelises beautifully and turns it into a real delicacy. 

Another option to save a buck is to buy your fish whole. Whole fish are cheaper than fillets as you’re not paying for your fishmonger’s labour in preparing them. You don’t even have to fillet them yourself – cook them whole by steaming, BBQ-ing in banana leaves, baking, or pan-frying! A whole fish makes for an impressive and festive Christmas table centrepiece, and your guests can easily pull the meat from the bones with their knife and fork. 

  
Shop Small 

While a big lobster, some extra-large prawns, and a tray of jumbo Pacific oysters look impressive, they can quickly use up your Christmas seafood budget. Smaller species are just as delicious if you know how to cook them, and they will save your wallet in the long run! 

Whitebait is a name given to tiny immature fish of various species, depending on the country. There’s no commercial Whitebait fishery in Australia, but Sandy Sprat, a slightly larger, thicker fish, around 5-6cm long, is sometimes called Whitebait and is a delicious and cheap option for Christmas. Try Sprat deep-fried, like in this recipe, or make crunchy fritters with it! 

Little School prawns are often deemed the sweetest of all prawn varieties, and an added bonus of their petite size is that they are able to be used in a huge variety of ways. Try using them in prawn cocktails for a fancy entree, or – our favourite trick – deep-frying them whole and dusting them with chilli salt! 

Smaller Sydney Rock Oysters are just as delicious as bigger varieties, and they’ll go much further! For a real treat, serve them with an array of dressings for guests to pick and choose from. 

Get Creative 

Try turning one seafood purchase into a few different dishes, to make your seafood go further!  

Two kilos of prawns, for example, can be spread across a salad and a pasta, with some left over for the traditional peeling and dipping. 

Purchase a large portion of sashimi-grade fish, and use some for home-made sushi or crudo, mix some with herbs and fruit for a tartare, and cook some as skewers or fillets! 

A large packet of Smoked Salmon or Ocean Trout won’t set you back too much, and it can be used for a delicate appetiser, some buffet-style flatbread rolls, and a tasty frittata.