We say it every year! Where has the time gone?! Its hard to believe the festive season is upon us and and now is the time we need to get organized! Like right now!
Oh Boy, let the fun times begin.
No fear, here at Conway Fish the boss has been planning Christmas for the last six months! Busy purchasing the freshest, Australian seafood from all over the country.
Prawns and Crayfish supplies are assured but oyster supplies have been impacted by wild weather conditions experienced around Australia. Fingers crossed, Conway’s can keep up with demand.
Conway Fish : Your One-Stop Seafood Shop for Christmas
You can order online and have your seafood delivered to your door. You can also shop in person at 11 - 21 Wingfield Street, Footscray or Click and Collect. Details on the website.
Our carefully curated Seafood Gift Packs take out the guess work out of catering for your event. Details all on website.
Or you can order your own selection of seafood for your festive table just head over to our website to see what’s on offer.
A minimum spend of $275 for all Christmas orders is required to process your order.
Cut off for Christmas orders is 12 Noon for next day delivery. Our last day for taking orders will be on the 21st December for last delivery on the 23rd December.
We now deliver to Bellarine and Mornington Peninsula as well as Ballarat and Bendigo.
Click and Collect
Cut off for Click and Collect for Christmas is before 12 noon for next day pick up. Minimum order is $275 for pick up on the 24th December or earlier.
Inspiration for your Christmas table…
Crab Salad Stuffed Wonton Cups
Recipe created by dishonfish.com
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
24 wonton wrappers
1/4 cup mayonnaise
2 teaspoons lemon juice
1/2 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried dill
Pacific West 227g lump crabmeat, picked through to remove any shells
1/4 cup thinly sliced green onion
Preheat oven to 180 C. Coat a standard 12-cup muffin tin with cooking spray.
Lay one wonton wrapper on a flat surface. Place a second wonton wrapper on top of it, staggering the corners of the two wrappers so the result looks like an 8-sided star. Push the combined wonton wrappers into a cup in the muffin tin. Repeat with the remaining wrappers. Spray the tops of the wonton wrappers with more cooking spray.
Bake the unfilled wonton cups for 10 minutes. Cool completely. Store the unfilled cups in a sealed container at room temperature for up to one day, until ready to serve.
To prepare the crab salad, mix together in a medium bowl the mayonnaise, lemon juice, lemon zest, salt, black pepper and dill. Whisk until well combined. Add the crabmeat and green onion and stir gently. Store the crab salad in a sealed container in the refrigerator until ready to serve (store for up to one day maximum).
To serve, fill the wonton cups with the crab salad.
And let’s not forget our little Hot Fish takeaway that serves up great fish and chips and grilled Australian Seafood with homemade salads. Details on website
It’s back!!!! The 33 Hour Seafood Shopping Marathon! Doors open 6 AM 23rd December and they remain open until 4 PM Saturday 24th December. So come on down to 11 - 21 Wingfield Street, Footscray and help us stay awake (bring coffee if you want).
See what our fabulous customers have to say about us! You guys are the best and make getting up early worth it!