Why Bother Buying Seasonal?
Same reason you wouldn’t buy strawberries in December. Well, you could, but they’d be rubbish. Fish has seasons just like fruit and veg, and buying what’s naturally at its best means three things: better flavour, better value, and less pressure on stocks. When a species is abundant and in season, the fish itself is in peak condition. Firmer flesh, better fat content, more flavour. It just tastes like more.
We’ve been following the seasons at Parkstone Fisheries for over 100 years. My old man used to say you can’t argue with the sea and he was right. Here’s what to look for throughout the year.
Spring (March-May)
Spring is when it all kicks off. The water warms up, everything gets more active, and some of the best stuff starts coming in.
- Lobster: Dorset lobster season opens in April and honestly there’s nothing quite like it. Pot-caught, straight off the boats. Unbeatable.
- Crab: brown crab from local pots. We sell them ready dressed as well, if you can’t be bothered picking through one yourself (and I don’t blame you).
- Dover sole: starting its peak season. The king of flat fish and worth every penny.
- Rainbow trout: responsibly farmed locally and available all year round. Mild, clean and delicate.
- Turbot: premium flat fish, rich and buttery. Not cheap, but you get what you pay for with turbot.
Summer (June-August)
This is the good stuff. Peak season for a lot of our favourites and the barbecue weather to go with it.
Mackerel is the star of summer for me. Locally caught, unbelievably fresh, and there’s nothing better on a barbecue. I could eat mackerel every day in July and not get bored. Bass is at its absolute best too. Wild-caught summer bass is a different animal to the farmed stuff. Have a look at our bass cooking guide if you want a simple pan-fried recipe.
Sardines (or pilchards if you’re old school) are brilliant grilled whole with sea salt. Lobster is mid-season and plentiful. And wild salmon peaks, though the Scottish farmed stuff from Loch Duart is good all year round.
Autumn (September-November)
The water starts cooling down and a completely different set of species comes into its own. This is shellfish season and I get a bit excited about it, I won’t lie.
- Mussels: follow the old “R in the month” rule. September onwards they’re cracking. Cheap too.
- Oysters: native and Pacific varieties. Better in the cooler months. Perfect with just a squeeze of lemon and a drop of Tabasco if you’re that way inclined.
- Scallops: hand-dived when we can get them. Sear them quickly in a screaming hot pan. Two minutes. Don’t mess about with them.
- Monkfish: firm, meaty texture. They call it “poor man’s lobster” which is a bit daft because it’s not exactly cheap these days. Great fish though.
- Mackerel: still going into October before the season winds down.
Winter (December-February)
Cold water brings a lot of the white fish into peak condition. Winter is when cod is at its best, which works out nicely for fish pie season.
Cod: firm, flaky, at its absolute peak. This is the time to make a proper fish pie. Warming, comforting, feeds the whole family. Haddock is excellent too, smoked or in fish and chips. The cold months suit it.
Scallops are still going strong. Ray wing with black butter and capers is a classic winter dish that not enough people make any more, which is a shame. And mussels keep rolling through the whole winter, still cheap, still delicious.
Year-Round Favourites
Some species you can get pretty much any time, though quality does vary:
- Salmon (Scottish farmed): consistent quality all year
- Cod: available year-round but noticeably better October to March
- Bass (farmed): always available, but if you can get wild in the summer, do
- Monkfish: around most of the year with peaks in spring and autumn
See the Full Calendar
For a proper species-by-species breakdown, check our seasonal calendar page. It shows exactly which fish is in season each month and when everything hits its peak. Dead useful for planning what to cook.
Buy What’s in Season
We always stock what’s at its best, and we’ll happily tell you what came in this morning and what to do with it. That’s the whole point of coming to a fishmonger. Browse the shop or give us a ring on 01202 747661.