We are often asked about how to make seafood the star of festive entertaining, without breaking the bank.
Fortunately, we've got the answer! In fact, we have around 100 answers, via the recipes in our new cookbook A Fish for All Seasons: 35 seafood species you need to love more.
Here are our top five tips for Easter feasting (and how to get prepped for the holiday weekend).
1. Something raw
The beauty of serving a crudo, ceviche or tartare as part of your Easter feast is not just about the taste. It's the fact that it requires no cooking at all - just a slice and a dice and a drizzle or a sprinkle. The only rule of thumb is to buy sashimi grade seafood (and we can certainly help you with that at SFM). A Fish for All Seasons includes a recipe for Kingfish Yuzu Sake Crudo is light and delicious - the Kingfish is complemented by the creaminess of avocado and crunch of radish and a jalapeno chilli hit and with a citrussy and aromatic sake soy and rice vinegar dressing.
Learn more: Sydney Seafood School's The Raw and the Cured class.
2. Little fish
Our Crispy Garfish with Lemon and Capers recipe in our cookbook is the perfect recipe to share. The secret to this recipe is the caper-salty and lemony dusting on the elegant little Garfish, and the beauty of it is that the butterflied Garfish take only minutes to cook.
If you can't get your hands on Garfish, Eastern School Whiting or Sand Whiting will do nicely.
Learn more: Fillet-a-fish
3. A whole fish
Flounder is deceptively simple to cook. A few minutes under the grill on both sides, burnt butter infused with curry leaves or capers or sage and you're ready to go. Dinner in 10 minutes. Nothing tricky. 100% delicious.
Learn more: Embrace your inner tongmaster with our BBQ Master class where you'll learn to cook a whole fish.
4. Something fried
Everyone's guilty pleasure! Don't trust anyone who doesn't love freshly deep fried calamari rings. While Southern Calamari is the king of the squids we've opted for Gould's Squid which are caught out to sea, in high volume (thus more affordable). The slightly thicker flesh is ideal for calamari rings.
Learn more: Squid is a star of our Italian Seafood Feast class, either served deep-fried (as the classic calamari fritti) or gently baked with garlic and rosemary.
5. A colourful salad
Round out your feast with a substantial, colourful salad or two. Our Kale, Apple and Pomegranate Salad with fennel and red cabbage makes the most of autumnal ingredients and textural crunch.
Learn more: Buy the book (available online, or onsite at Sydney Fish Market) and you'll have salads, sides and sauces for days.