Melbourne's best value local seafood for Easter (and how to cook it)

"Good prawns are going to be in very short supply," says Josh Pearce, owner of The Fish Shoppe in South Melbourne Market and Collingwood.

He suggests putting mussels straight into a large pot with a splash of white wine, finely chopped garlic and a little fresh chilli."Great with crusty bread." You will now receive updates from Good Food - Newsletter Good Food - Newsletter Get the latest news and updates emailed straight to your inbox.

"With China still not taking our superb rock lobsters they continue to be great value," he says."But don't expect the rock bottom prices we saw at Christmas."

No shit. Isn’t everything in Australia more expensive because it can be. Industry will never run short of ideas to keep jacking the cost up no matter what the product, service or season. Any danger of publishing news on something we don’t already know?

Why would you be eating prawns for Easter? That's for Jebuses birthday 'But anything in the seas or the rivers that does not have fins and scales, of the swarming creatures in the waters and of the living creatures that are in the waters, is detestable to you'

ketaminh no more prawn toast for you

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