Seafood for Easter: A Buying and Preparation Guide

Seafood during Holy Week: tradition and fine dining

Holy Week is the second most important date of the year for seafood consumption in Spain, only behind Christmas. The tradition of abstaining from meat during Lent encouraged the consumption of fish and seafood, a practice that has continued to this day, even in non-observant households.

The problem is that demand skyrockets, and with it, prices and the risk of buying produce that is not at its best. This guide helps you choose the right seafood, recognize its freshness, and prepare it so that it lives up to a celebratory table.

Which seafood is in season during Holy Week

Holy Week falls between March and April. During these dates, the seafood that is at its best is:

• Palamós red prawns: Season from January to May. This is the optimal time. Red prawns are full of coral and their flavor is intense and iodized.
• Prawns (Langostinos): Available all year round (mostly farmed), but wild prawns from Huelva or Sanlúcar are in season from March to June.
• Gooseneck barnacles: Season from October to April. During Holy Week, they are in their last weeks of the season. If you find fresh ones from Galicia, buy them.
• Velvet crabs: From November to April. They are still in good condition. Look for those from Galicia, as they are the most flavorful.
• Dublin Bay prawns (Cigalas): All year round, but those from the Cantabrian coast are especially good in spring.
• Mussels: From September to April. They are at the end of their peak season. Mussels from Galician rafts are the benchmark.
• Clams: Fine clams from Carril (Galicia) are in season all year round, but in spring they have a firm texture and a very clean flavor.

What is NOT at its best: lobster (better in summer), spider crab (season from November to March, just ending), and oysters (optimal from September to February).

How to recognize fresh seafood

During Holy Week, fishmongers sell a larger volume than usual. This increases the risk of the product not being from the same day. These signs help you distinguish fresh seafood from stale seafood:

Prawns and shrimp:

• Bright, black, and bulging eyes. If they are sunken or grayish, they are not fresh.
• Firm body to the touch. If the flesh yields when pressed and does not regain its shape, it is stale.
• Clean, sea smell. If it smells of ammonia, reject it.
• Vibrant color. Red prawns should be truly red, not pinkish or orange.

Gooseneck barnacles:

• Closed claw. If the claw is open and does not close when touched, the barnacle is dead.
• Dark and firm stalk, not soft or wrinkled.
• Intense sea smell, never old fish.

Mussels and clams:

• Closed shells or shells that close when tapped. Those that are open and do not react are dead: discard them.
• Weight: a fresh and full mussel weighs more than it seems. If they are very light, they are empty.
• Clean surface, without excessive dirt or strong odor.

General rule: buy seafood on the same day you plan to cook it. If you buy in advance, store it in the coldest part of the refrigerator (0-4 °C) covered with a damp cloth. Never in water or a sealed bag.

Basic preparations for Holy Week seafood

Grilled prawns and shrimp

The simplest preparation and the one that best respects the product. Heat an iron griddle over high heat. Place the whole prawns or shrimp with a little coarse salt. Cook for 2-3 minutes per side. They are ready when the shell changes color and the inside is opaque white. Do not overcook them: an extra 30 seconds can turn a juicy prawn into a rubbery one.

Cooked gooseneck barnacles

Bring water to a boil with salt (70 g of salt per liter of water, like the sea). When it boils vigorously, add the barnacles. Wait for it to boil again. Cook for 30-40 seconds from when it comes to a boil. Not a second more. Drain and serve hot on a cloth. They are eaten by twisting the claw and pulling the stalk.

Steamed mussels

Clean the mussels under the tap, removing beards and dirt. In a large pot, put 1 finger of white wine, 2 sliced garlic cloves, and a bay leaf. When the wine boils, add the mussels and cover. Cook for 3-4 minutes, shaking the pot. They are ready when they open. Discard any that remain closed.

Clams marinière style

Sauté 3 chopped garlic cloves in olive oil. When they begin to brown, add a tablespoon of flour and stir. Pour in 150 ml of white wine and reduce for 1 minute. Add the clams, cover, and cook for 3-4 minutes until they open. Sprinkle with fresh parsley.

Seafood and cod: the perfect Holy Week combination

The Holy Week table doesn't have to choose between seafood and cod. Both complement each other and allow for a complete menu:

• Starter: Grilled prawns or cooked barnacles, served with lemon and bread. Quick and spectacular.
• First course: Clams marinière style or steamed mussels. They can be prepared in advance and reheated.
• Second course: Icelandic cod pil pil style, in green sauce, or baked with potatoes. The main and most substantial dish.
• Dessert: Torrijas (French toast), leche frita (fried milk pudding), or pestiños (honey fritters). The Holy Week classics.

Cantabrian anchovies and Bacalalo's gourmet preserves also work as an appetizer before sitting down to the table. A can of anchovies with crystal bread and grated tomato is a simple and high-quality start.

Seafood prices during Holy Week 2026

Prices increase between 15% and 40% compared to normal weeks. These are the usual ranges for Holy Week (may vary by area):

• Red prawns: €45-80/kg (depending on size and origin)
• Prawns (Langostinos): €18-35/kg (aquaculture) / €40-60/kg (wild)
• Gooseneck barnacles: €60-120/kg (Galician) / €20-40/kg (Moroccan)
• Dublin Bay prawns (Cigalas): €30-50/kg (depending on size)
• Velvet crabs: €15-25/kg
• Mussels: €3-5/kg
• Fine clams: €25-40/kg

Saving tip: Buy seafood on Holy Wednesday. On Holy Thursday and Good Friday, prices are at their peak. If you can, order in advance from your trusted fishmonger to ensure availability and a better price.

Frequently asked questions about seafood during Holy Week

How much seafood should I calculate per person?

For a starter: 200-250 g of shelled seafood per person (4-5 large prawns or 6-8 langostinos). For a main seafood course: 400-500 g per person. For gooseneck barnacles: 150-200 g per person (they are expensive and eaten as an appetizer).

Is fresh or frozen seafood better?

Fresh seafood of the day always wins in flavor and texture. But seafood frozen at sea (such as Huelva prawns frozen on board) can be better than "fresh" seafood that has been at the fishmonger for 3 days. If you buy frozen, always thaw it in the refrigerator, never under the tap.

Can I cook seafood in advance?

Steamed mussels and clams marinière style can be prepared hours in advance and gently reheated. Prawns and shrimp, no: they lose texture. Gooseneck barnacles must be eaten freshly cooked, within 5 minutes of coming out of the water.

Why do seafood prices go up so much during Holy Week?

Supply and demand. The fishing fleet does not increase its production for Holy Week. Demand, however, multiplies. Added to this are the holidays when fish markets do not operate, which reduces the supply of fresh produce. Buying in advance and freezing is the smartest strategy if your budget is tight.

Which wine pairs best with seafood?

Albariño (Rías Baixas) for cooked and steamed seafood. Manzanilla de Sanlúcar for grilled prawns and langostinos. Godello (Valdeorras) for clams and mussels with sauce. Brut nature Cava as a joker that works with everything.