The supply of certain seafoods has been impacted by the unusual weather patterns we've experienced in recent weeks.

"Unprecedented amount of rainfall has closed a lot of oyster leases, so local Sydney Rock oysters may be in short supply," Wearne said.

"But the rain has been beneficial for the prawn fishermen on the North Coast, with beautiful king prawns from the Clarence River and Yamba area being in good supply and great condition.

"Fishing around this time of year is generally pretty good and we see a fair bit of local seafood, from dusky flathead and sand whiting from our rivers and estuaries, to bonito and kingfish from the ocean."

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He advised people to "buy Australian" where possible.

"Take your seafood purchasing skills one step further by asking your fishmonger where in the country a certain species comes from. The closer its catch location is to home, the fresher the product will likely be."

Unlike Christmas, when we tend to go for cooked prawns, natural oysters and cold seafood platters, Shane's Seafood sees stronger sales in raw crustaceans and fish around Easter.

"People prefer to cook a warm seafood meal at home, whether it be a large king prawn or eastern rock lobster on the barbeque, or blue swimmer crab in a pasta or soup, or a large piece of fish baked in the oven," Wearne said.

"We've definitely seen a shift from people wanting the more traditional species, like salmon, and trying less well-known species such as snappers, dories and Murray cod.

"We are also hearing a lot of people being a bit more adventurous this Easter and trying their hand at fish pies and casseroles."

And what will the Wearne household be cooking this Easter?

"We have a big seafood feast every Good Friday," he said.

"This year I'm thinking of doing a big hearty bouillabaisse. Shellfish such as local pipis and mussels are especially plump and beautiful this time of year, and great value for money.

"I think a bouillabaisse will be a great way to showcase a whole range of local seafood."