MONDAY 10TH
NOVEMBER 2025
As the festive season approaches, Australian kitchens are turning their focus to seafood. But as with lamb (link to lamb report) earlier this year, the seafood sector is facing its own mix of market pressures, supply constraints, and shifting price dynamics that venue operators will need to navigate carefully in the months ahead.
Prawns: Prices Holding Steady
Currently, imported prawn cutlets and meat are holding good value, presenting a brief window of opportunity for operators to secure supply before expected price rises between 5–10%. Whole cooked and raw Australian prawns however, are already on the move with the best value remaining in the 10/15 wild-caught kings and tigers - a favourite among chefs for their flavour, presentation, and versatility across menus. Seasonal trends indicate that price competition will intensify in the weeks leading up to Christmas, particularly for premium Australian varieties but with festive demand already building, locking in supply now is the smartest way to ensure both quality and margin protection. This highlights the importance of forward planning, both in terms of stock procurement and menu engineering in order to stay ahead of the price curve.
Scallops: Shortages Drive Record Prices
Whilst prawns are steady for now, scallops are telling a very different story. Imported 10/20 roe-off scallops (equivalent to about 22-44 scallops per kilo) have hit record highs, exceeding $52 per kilogram - the most expensive levels seen to date. For venues seeking better value however, there are still other options. Although not as delicate and premium in flavour, formed 10/20 scallops are currently landing around $40 per kilogram, while smaller 80/100 roe-off scallops are even more approachable as a $22 per kilogram alternative.Western Australia’s half-shell season offered limited relief with only a few pallets of large sizes on offer, all of which were quickly snapped up, leaving only small to medium sizes available. The good news however is that a new shipment is expected in the coming weeks, with improved pricing anticipated.
Oysters: Sydney Rocks, Pacifics and Gazander Premiums
Sydney Rock oysters are in outstanding condition this season, with their premium quality reaching its peak during the colder months and expected to taper off naturally from late December as spawning begins. In contrast however, Pacific oysters remain underwhelming, with limited availability of top-grade stock. However frozen oysters, present a strong and stable alternative during this phase, ensuring consistent quality for menus well into summer.Pricing across the oyster market are likely to remain mostly stable, with one exception being the week of Christmas when additional labour for shucking typically adds a short-term cost premium. With proper planning and pre-ordering however, the spike can be mitigated.
One standout that remains is the Gazander Premium Oysters which are sources from the pristine waters of Coffin Bay, South Australia. They are double washed, hand-graded, and consistently rated among the best on the market for their clean taste, reliability and presentation. This makes them a go-to choice for premium venues looking to elevate their seafood offering. Their prices can range widely, from around $16 to over $30 per dozen, due to differences in size and grading, handling type (live, shucked, or bulk), transport costs or the requirement for rapid refrigerated freight. Seasonal factors and supply constraints, especially around holidays or post-spawning periods, also affect pricing.