Seafood Consumers Urged to Buy Local this Festive Season

Plenty of WA prawns, scallops and line-caught fish from the South-West on offer across local seafood retailers this festive period.

We all know that the festive period is a time for the quintessential Aussie seafood feast, from saucy scallops sizzling away on the BBQ to fresh, cold home-grown prawn cocktails and meaty fish flesh, such as bronze whaler, simmering on the stove.

As the days melt away and as Christmas rapidly approaches, home-cooks across the country will be exuberantly preparing mouth-watering seafood dishes for family and friends.

Western Australian Fishing Industry Council (WAFIC) Chief Executive Officer John Harrison is encouraging families to ignore common ‘seafood related’ misconceptions – and instead, just enjoy beautiful sustainable WA produce this festive season.

“A common misconception about WA seafood is that it is all expensive and that can turn a lot of families away from enjoying our local produce.”

“There will always be the highly prized and more iconic Western Australian species such as dhufish, abalone and the Western rock lobster but families can also choose more moderately priced options for their Christmas meals including prawns from Exmouth and Shark Bay, South West bronze whaler shark, Mandurah mullet, Albany and Fremantle sardines, Shark Bay cockles, Geraldton kingfish and Cone Bay barramundi (just to name a few).”

“Speaking to retailers there are plenty of delicious WA prawns, Shark Bay and Abrolhos Island scallops and line-caught fish from the South West including redfish on offer this year. But we recommend getting in early to beat the Christmas rush, as the 22nd to the 24th of December is peak time for our seafood retailers.”

Mr Harrison also threw out claims that cooking seafood is difficult.

“Take the humble sardine, a species that can filleted, grilled, drizzled in oil and coated with pepper, salt and paprika.”

“This dish is a classic example of an affordable, easy to prepare favourite that is bursting full of protein and nutrients. It is the sort of meal that is perfect for that balmy summer’s day and can be paired seamlessly with a premium Western Australian beverage such as a cider or wine,” he said.

The festive period acts as a timely reminder for consumers to support local by purchasing local.

“The festive season is a celebration – where we as Western Australian’s can take time with loved ones and friends to enjoy our great local produce,” said Mr Harrison.

“We are fortunate enough to be able to have access and enjoy sustainable, safe and fresh seafood. But in order for that to continue we need to ensure that we are supporting our local industry by purchasing locally caught.”

Concluding, Mr Harrison recommends one key theme when cooking with seafood over the festive period – keep it simple.

“That should be your motto when cooking seafood at Christmas this year.”

“Your local fishmonger will be available to discuss flavour options and modest ways to cook your favourite species that will ensure the best results – and keep your guests wanting more WA seafood of course!”

“On behalf of the WAFIC team, we wish all you seafood lovers a very merry Christmas and a safe and happy new year.”


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