36 Hour Seafood Marathon: The best times to go

Sydney Fish Market’s iconic 36-Hour Seafood Marathon is currently underway.
Reps for the market advise shoppers to arrive in the quieter hours.
Blue swimmer crab and blue mussels are among the top picks for this year.

Sydney’s most iconic Christmas tradition is Sydney Fish Market’s 36-hour seafood marathon, which each year sees over 100,000 visitors scrambling to find the perfect catch for Christmas lunch.

Starting earlier today at 5am, the produce bonanza runs up until 5pm on Christmas Eve. Notably, this is also the very last year the 36-hour seafood marathon will be running at the current Sydney Fish Market, with the new iteration of this institution slated for completion next year.

The market is expecting to move more than 350 tonnes of seafood during the marathon, including 120 tonnes of prawns and almost 70,000 dozen oysters. That amounts to 55 kilograms of prawns and 390 oysters each minute.

For those thinking of heading along to stock up on fresh fish (or just eat fish and chips in the most chaotically festive atmosphere imaginable) today, Sydney Travel Guide asked Sydney Fish Market for some top tips on how to make the most of the shopping spree, and what to look for to make your Christmas lunch as authentically Sydney as possible.

1. 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. If you don’t have a cooler bag handy most retailers have them available for purchase on the day. As a rule of thumb, 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 3-5 days.

2. Look for shiny, bright flesh, red gills, clear eyes, and metallic skin. For crustaceans and molluscs, 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 the shell. When in doubt, use your nose: fresh fish should smell like the sea.

3. If you’re uncertain about what to purchase or how to prepare it rely on your fishmonger. You can ask your fishmonger for recommendations on species and recipes as they are the most knowledgeable people when it comes to seafood.

4. Fishmongers can also help you purchase the right amount of seafood for the number of guests you’ll have in attendance. You can also follow this simple guide to ensure the right amount is purchased to prevent wastage and ensure all guests are satisfied.

5. If price is a key consideration this year, consider choosing a different size or cut of your favourite species, which will offer the same great taste for a more competitive price. You can also make your favourite seafood go further for a crowd by tossing it through a salad or pasta.

6. Some of the top recommendations from Sydney Fish Market this year are blue swimmer crabs, blue mussels and southern calamari.

As for the best time to join the 36-Hour Seafood Marathon? Market reps say the quietest times are between 4pm and 6pm on December 23, and 2am and 5am on December 24.