You bite into that salmon dinner and wonder, “Why doesn't it taste as amazing as last month?” The answer isn't your cooking skills. It's timing. Most people don't realize that timing seafood by season makes a massive difference in flavor, texture, and overall eating experience.
Just like fruits and vegetables, fish have peak seasons when they're at their absolute best. During these times, they feed heavily, build fat reserves, and develop the rich flavors that make your mouth water. Catch these windows, and your fish will be flavorful and firm.
What are the best months to eat fish? For many species, spring marks the beginning of their peak season. You're looking at some of the year's best seafood choices from March through May.
Chinook and Pink Salmon begin their runs during the spring and summer months. These Pacific salmon species follow an incredible life cycle; they hatch in freshwater, migrate to the ocean to grow, and then return to freshwater to spawn. Spring represents the start of this journey for Chinook and Pink varieties, when they're building the fat reserves that create their rich, buttery flavor.
Halibut provides excellent eating quality during the spring months. This substantial flatfish is available year-round, but spring offers some of the best opportunities to enjoy fresh halibut. The firm, meaty texture and mild, sweet flavor make halibut perfect for spring cooking. Spring halibut holds up beautifully to grilling, baking, or pan-searing, giving you a versatile fish that won't disappoint.
Flounder reaches peak availability during spring, summer, and fall seasons. Spring flounder offers the delicate, flaky texture and mild flavor that makes this flatfish so popular. The lean meat works perfectly with light spring preparations - just be careful not to overcook this naturally tender fish. Spring flounder is ideal when you want something subtle that pairs well with fresh seasonal ingredients.
Summer brings some of the year's most exciting seafood opportunities, and you'll understand why once you taste the difference.
Mahi Mahi reaches perfection during the summer months. This tropical fish thrives in warm waters, developing a sweet, mild flavor that's perfect for grilling. Summer mahi has a firm texture that won't disappoint you on the barbecue. The warmer waters keep these fish active and well-fed, creating that perfect flaky texture you're looking for.
Bluefin Tuna is a summer staple. Fresh bluefin tuna steaks taste incredible grilled or baked with a light brushing of butter and seasoning or savory marinades. Summer bluefin tuna steaks are sold already skinned, so all you have to do is season and throw them on the grill or into the oven. Its rich, meaty texture makes it perfect for summer entertaining.
Wild Sockeye Salmon reaches its peak during summer runs. This is when salmon are at their fattest and most flavorful. Summer sockeye has a deep red color and rich, complex flavor, giving you that melt-in-your-mouth texture that makes sockeye so prized.
Grouper loves warm waters, and summer delivers exactly what this fish needs to develop its sweet, mild flavor. Summer grouper has a firmer texture and cleaner taste than off-season alternatives. It's the perfect canvas for bold seasonings or simple preparations.
Make your summer cookouts memorable by choosing fish in season and at its peak quality.
Looking for delicious and fresh fish this fall? Some fish are just hitting their stride when temperatures start dropping.
Bass (Largemouth & Smallmouth) reach peak eating quality during fall months. Although they are good from spring through fall, bass feed heavily to prepare for winter, building the fat reserves that create flavor and texture. Fall bass have firmer, more flavorful meat than their summer counterparts.
Yellowfin Tuna reaches its peak during late summer and fall months. This premium tuna develops excellent flavor and texture during fall fishing seasons. Yellowfin has a clean, firm meat that's perfect for searing, grilling, or baking. Fall yellowfin tuna offers a substantial, satisfying eating experience that makes this fish so prized among seafood lovers.
Pike delivers exceptional eating quality during the autumn months. Fall pike are aggressive feeders, building the energy reserves that translate to better-flavored fish. The cooler waters produce firmer meat with less muddy taste than warm-water pike. Fall pike fillets have a sweet, delicate flavor when prepared properly.
Trout reaches its absolute peak for eating during fall. After a summer of less active feeding, fall trout are hungry and building fat reserves, creating fish with exceptional flavor and texture. The cooler temperatures make trout more active, resulting in firmer meat and a cleaner taste. Fall is truly the best time to enjoy trout at its most flavorful.
Winter can deliver tasty seafood if you know what to buy. Cold waters bring some unexpected treasures to warm up your meals.
Ocean Perch often takes center stage at the fish market when December rolls around. This versatile fish consistently delivers a mild, delicate flavor that's a true crowd-pleaser. And if you're a fan of that satisfying crunch, you'll be happy to know that ocean perch also offers the bonus of crispy, delicious skin when cooked right. It's a fantastic choice for a range of dishes, promising both flavor and texture.
While cod is a delicious fish year-round, it shines once the waters start to cool. The soft, flaky texture and mild flavor of cod make it a popular fish. Its firm texture holds up well to winter fish recipes like stews and chowders.
Monkfish becomes a flavorsome choice in season during December. This fish is perfect for those who want to avoid fishy-tasting seafood at all costs. Known as the "poor man's lobster," monkfish wins taste contests with its texture and satisfying flavor similar to lobster tail meat. Its substantial, meaty texture makes it perfect for hearty winter dishes.
When wild fish seasons don't align with your dinner plans, farm-raised options like tilapia provide consistent quality year-round. These fish don't depend on seasonal variations, so you can count on the same mild flavor and tender texture in July or January.
In addition to year-round farmed varieties, some fish have more than one peak season. Swordfish breaks traditional seafood by season rules because its peak availability varies dramatically by location. Swordfish offers consistent quality throughout the year thanks to different fishing regions reaching their prime at different times.
Atlantic swordfish peaks during summer months off the East Coast, while Pacific swordfish from warmer waters maintains excellent quality year-round. Mediterranean and other international sources fill in the gaps, ensuring you can enjoy premium swordfish steaks regardless of the season.
Knowing what's in season only helps if you can get quality fish when you want it. That's where Marine Harvest by Mowi makes the difference. We source directly from premium fisheries and farms across Chile, Peru, Honduras, Colombia, Mexico, and Costa Rica, ensuring you get fish at its seasonal peak. Our commitment to sustainable practices, backed by BAP, MSC, and ASC certifications, means you get delicious seafood while supporting responsible fishing.
When to fish for salmon best times of year by getmyboat.com