I’m not catholic, I’m not Italian, but our third annual feast of the seven fishes has occurred, in the afternoon, because some of us go to bed at 8 p.m. (it’s light at 4:15 a.m.)

The fish was cooked was to a tip-sensitive digital thermometer approved temperature, but the N.Y.Times wrote about it so that could ruin things.

I waited in line for 25 minutes to buy fish and chatted with some Brisbane elderlies who told me, you have to have prawns at Christmas in Aussie, and oh, doesn’t the weather in Toronto suck, once they recognized my accent.

I don’t miss winter.

Thousands of Sydneysiders are expected to snap up more than 650 tonnes of seafood from the Sydney Fish Market in the lead up to Christmas.

The Sydney Fish Market’s annual 36-hour seafood marathon kicked off on Monday morning and runs until 5pm (AEDT) on Tuesday.

Fish market general manager Bryan Skepper said he was expecting about 100,000 shoppers to purchase more than 650 tonnes of seafood during the period.

He was also predicting 120 tonnes of prawns and 70,000 dozen oysters to be shifted from the market floor.

Here’s what we got from our local fish monger: bay bugs, snapper, prawns, salmon, scallops, mud crab, tuna.

Tomorrow, bacon-wrapped scallops.