With Easter approaching at the speed of a bounding bunny, planning a seafood dinner is top of mind for a lot of our Chatswood community. Fortunately, Chatswood Chase is home to Astakos Fish Market – a multigenerational fishmonger that specialises in premium quality, sustainably harvested seafood. We caught up with owner Michael Messiou to talk all things ocean in the lead-up to the long weekend.

“Good Friday is one of the busiest times of the year for us – just after Christmas,” Michael says. “A lot of families are coming together, and seafood takes the centre stage.” Astakos pride themselves on the relationships they’ve built with local fishermen that allow them to secure fresh, sustainably caught fish. So, Easter is an opportunity to showcase just how special – and delicious – Australian seafood really is.

So, what’s popular this time of year? “There’s a big demand for premium quality, whole fish for roasting, a lot of cooked prawns, oysters and scallops.” If the forecast looks good, Michael recommends grabbing something to sear on the barbecue, like octopus or scallops prepared with a simple herb butter.

When it comes to overlooked preparations, Michael suggests a simple crudo made with fresh fish. “Something light and refreshing – like a snapper or bonito, something different from your everyday tuna or kingfish.” To serve, simply prepare by cubing the fresh fish and dressing with some zesty lemon or lime and a good quality olive oil. The beauty of this treatment is that it tends to lift whatever you plan on serving. “You don’t always have to go for the most premium price point,” Michael says. “You could get something a bit cheaper and elevate it.”

Eating seasonally is a great way to ensure you’re getting produce at its peak, and luckily, there’s a huge variety of seafood to choose from at this time of year. “The tuna out of Ulladulla has been in peak condition. We’re also seeing a lot of garfish out of South Australia, which are beautiful. Western Australian snapper is an awesome local piece of fish. A lot of people tend to go for New Zealand snapper, but the goldband snapper is a bit chunkier, a bit more flaky – similar to cod. You can bake it – you can roast it, it’s really versatile,” he tells us. 

If you’re entertaining, Michael offers a simple formula for those who want to make a statement. Start with cooked tiger prawns, Sydney rock oysters and sashimi-grade fish as an appetiser. “If you want to make a platter, add something like scallops, oysters, Moreton Bay bugs, or calamari. Something that shows some contrast and looks inviting on the table. Keep it fresh with lots of citrus and a simple dipping sauce,” he advises.

And remember, when it comes to seafood – your focus should be on quality, not quantity. “Spending a little more on the premium species is always worth it,” Michael says. “Instead of buying six varieties, I’d rather buy three that are a little bit better and let the produce speak for itself. Talk to your fishmonger and get some recommendations,” he suggests. “When you’re buying premium seafood, it’s best not to overcomplicate it. Just prepare it simply with lemon, salt and good olive oil."