KotiChef

Fish, like fruits and vegetables, follow seasonal cycles that affect their quality, flavor, and value. Understanding these patterns helps you purchase fish at its peak condition.

Wild salmon demonstrates this seasonality perfectly. During summer months, Alaskan and Pacific Northwest salmon swim upstream to spawn, developing rich fat stores that translate to superior flavor and texture. This seasonal abundance—from approximately May through September—delivers the most flavorful salmon while often offering better value. Outside these months, fresh "wild" salmon should raise questions about its origin or freshness.

Small, oily fish like sardines and mackerel follow their own cycles. Spring and early summer typically bring the best quality, when these fish have built up fat reserves but haven't yet spawned, which can deplete their flavor and texture. Their concentrated omega-3 content peaks during these months as well.

Certain groundfish like cod and haddock maintain relatively consistent quality year-round, but winter months often yield the firmest texture and cleanest flavor. These cold-water months coincide with traditional cod fishing seasons when the fish congregate in deeper waters.

Tuna varies dramatically by species and region—yellowfin tuna from Hawaii peaks at different times than Mediterranean bluefin. Building a relationship with a knowledgeable fishmonger gives you access to this specialized information about when each variety reaches its prime.

Seasonal purchasing doesn't just deliver superior eating quality—it often aligns with more sustainable fishing practices and typically offers better value when fish are at their natural peak of abundance.