As the weather warms and the days grow longer, spring ushers in a fresh wave of seasonal ingredients—and that includes seafood. Just like produce, seafood has its own seasonal rhythms. Buying seafood in season means better flavour, better value, and more sustainable choices. Whether you’re planning a backyard lunch or a breezy weeknight dinner, spring seafood is light, bright, and perfect for refreshing your menu.
Here’s what to look for this spring, and why these seasonal picks deserve a place in your shopping basket.
1. Australian Prawns
Prawns are a year-round favourite, but they truly shine in spring. Warmer waters along the coast bring an abundance of sweet, plump prawns to market—ideal for grilling, tossing into pasta, or serving chilled with citrusy dressings.
Why now: In spring, local prawn stocks are at their peak, meaning you’re getting fresher seafood that hasn’t travelled far. That also makes it a more eco-friendly and affordable option.
How to use it: Try prawns in a spring salad with rocket, avocado, and grapefruit, or make a simple garlic prawn stir-fry for a fast, satisfying dinner.
2. Snapper
Snapper is a versatile white fish with a delicate flavour and firm texture, making it a springtime staple in Australian kitchens. It works beautifully with fresh herbs, lemon, and olive oil—flavours that scream spring.
Why now: Wild-caught snapper is more abundant in spring and early summer, meaning better prices and a cleaner, fresher taste.
How to use it: Bake whole snapper with fennel and cherry tomatoes, or pan-fry fillets with a lemon-caper sauce for something simple and elegant.
3. Mussels
Mussels are often overlooked in favour of more ‘glamorous’ seafood, but in spring, they’re especially plump and sweet. They’re also incredibly sustainable, filtering and improving the water they grow in.
Why now: Spring is peak time for mussels in Australia, thanks to ideal ocean conditions. You’ll find them fresh, affordable, and full of flavour.
How to use it: Make a light coconut curry mussel bowl or toss steamed mussels with white wine, garlic, and parsley. Serve with crusty bread to soak up the juices.
4. Blue Swimmer Crab
This sweet, delicate crab is a springtime delight. Its flavour is more subtle than mud crab, making it ideal for light dishes where you want the seafood to shine without overpowering the plate.
Why now: Spring marks the start of peak season for Blue Swimmer Crabs in NSW, making them more accessible and affordable.
How to use it: Stir the meat through pasta with lemon zest and chilli, or add it to rice paper rolls with crunchy vegetables and herbs.
Eat Seasonal, Eat Smarter
Choosing seasonal seafood doesn’t just benefit your palate—it supports local fisheries, reduces the environmental impact of your meal, and often gives you the best value for money. Spring seafood is naturally lighter, fresher, and pairs beautifully with bright produce like citrus, greens, and herbs.
Not sure where to start? At Seafood Factory Outlet, we stock a rotating selection of seasonal Australian seafood so you’re always getting the best of what’s fresh and in season. Come see us at 41 Clapham Rd, Regents Park NSW 2143, Australia, or explore our online store at www.seafoodfactoryoutlet.com.au to browse what’s in season right now.
