FORGET your turkeys, glazed hams and plum puddings, for many people, no Christmas is complete without a seafood feast.
Prawns are, of course, king when it comes to Christmas seafood sales, with Australians expected to gobble up half-a-billion of the tasty crustaceans.
For more than a decade, Barry Dutton from Boat to Bush Seafood has sold more than his fair share of the prawns that have wound up on local plates at Christmas.
This is year is no exception, with Mr Dutton reporting sales were particularly strong from his Roderick St stall in Tamworth.
But it’s not just prawns that are proving popular. Mr Dutton said oysters, lobsters mussels, crabs, scallops, snapper and trout were all in high demand.
Mr Dutton said there was one simple but crucial rule to ensuring quality seafood purchased prior to the 25th hit tables in tip-top condition.
“Lots of ice,” he said.
“It doesn’t matter if it’s prawns, oysters or fish – take them out of their bags and keep them on ice.
“You don’t want to leave them sitting in their liquid and I think refrigerating seafood just dries it out.”