What Fish Are in Season in the UK? A Month-by-Month Guide
⏱️ 6 minute read
Eating fish in season is the simplest way to enjoy seafood at its best. Fresher flavour, better value, and more responsible sourcing follow naturally. At Hamiltons Fish, we buy daily through Brixham Fish Market, so our range reflects what's genuinely good right now. Below is a month-by-month guide to UK seafood seasonality, with direct links to our current products where available.
Why Seasonality Matters
Fish are not a year-round constant. Stocks move with the temperature, breed at predictable times of year, and put on condition before colder months. A fish caught at its peak is firmer, fattier, and better flavoured than the same species landed during spawning. Buying seasonally also avoids pressure on stocks during their most vulnerable periods, and means your supply reflects what the sea is genuinely producing rather than what marketing demands.
January
The depths of winter give some of the cleanest, firmest white fish of the year. Cold water tightens the flesh and concentrates flavour. Weather can affect landings, but when boats get out from Brixham, quality is exceptional.
At their best: Cod, haddock, hake, whiting, pollack, lemon sole, scallops. Sprats are at their peak and worth seeking out for quick grilling.
February
Winter continues to deliver excellent white fish. This is when the wild bass commercial closure period begins, so wild bass is not available from us until later in spring. A good month to lean into smoked fish for depth and warmth.
At their best: Hake, cod, haddock, brill, monkfish, lemon sole, smoked fish across the board.
March
The first turn of spring. Catches remain weather-dependent, but supply begins to broaden as conditions improve. A transitional month for cooks: a good time for braises and slow cooking before lighter spring dishes take over.
At their best: Brill, hake, monkfish, John Dory, lemon sole. Cuttlefish often features as it remains in good supply through early spring.
April
Lighter evenings, lighter cooking. Plaice is now properly in season after spawning, and wild bass returns to the range as the commercial closure period ends. The first of the year's brown crab also starts to appear. A brilliant month for pan-fried flat fish and simple buttery preparations.
At their best: Plaice, lemon sole, hake, pollack, John Dory, wild bass (subject to landings), early crab.
May
Spring proper. Wild bass supply builds as the season progresses, and sardines begin to appear toward the end of the month. Crab is now in full season and at its sweetest.
At their best: Early sardines, plaice, lemon sole, John Dory, brown crab, wild bass.
June
Summer begins. This is the start of the prime season for the great flat fish: turbot, brill, and Dover sole all come into condition. Sardines and other oily fish are abundant and full of flavour. Longer trips and stable weather mean Brixham auction days are at their richest.
At their best: Turbot, brill, Dover sole, sardines, bass, John Dory, monkfish, red mullet.
July
Peak summer. Variety is at its widest and quality is consistent. This is the month for whole fish on the barbecue, sashimi-grade preparations, and confident, simple cooking. Bass, bream, and red mullet are all in fine form.
At their best: Turbot, Dover sole, brill, bass, black bream, red mullet, sardines, gurnard.
August
Late summer holds the prime flat fish in excellent condition and brings the oily fish to their best. This is also the heart of the brown crab season, when claws are heaviest and meat is sweetest.
At their best: Sardines, bass, turbot, Dover sole, brill, brown crab, monkfish.
September
The first hint of autumn. Cuttlefish and squid return to the auction as water temperatures shift. Native oysters come back into season. Flavours deepen across the board as fish put on condition for winter.
At their best: Cuttlefish, sardines, bass, pollack, hake, monkfish, plaice, native oysters.
October
Arguably the most rewarding month for the home cook. Fish are firm and flavourful, supply is consistent, and prices settle outside of seasonal spikes. Hearty cooking suits the season: roasted whole fish, stews, and pan-fried fillets with autumn herbs.
At their best: Hake, monkfish, pollack, cuttlefish, brill, plaice, skate wings.
November
Cold water improves scallops as the roe develops. White fish are in excellent condition. Festive planning starts in earnest, with smoked fish ranges drawing the most attention.
At their best: Scallops, cod, haddock, hake, monkfish, lemon sole, smoked fish.
December
The festive month. Dover sole, turbot and brill are popular for Christmas centrepieces, smoked salmon is a perennial staple, and white fish remain in peak winter form. Order early, as Brixham auction days reduce around the holiday period.
At their best: Cod, haddock, hake, Dover sole, turbot, brill, scallops, smoked fish, oysters.
A Note on Year-Round Fish
Some species are reliable across the calendar and rarely off form. Haddock, hake, monkfish, and pollack are all available year-round from Brixham, with the better months noted above. Smoked fish, by their nature, suit every season and store well, making them a useful staple to have alongside fresh.
A Note on Mackerel
Mackerel was historically one of the most abundant summer fish in British waters. In recent years, North East Atlantic stocks have come under significant pressure, and quotas have tightened accordingly. Supply through Brixham has been limited and inconsistent, and we are not currently selling fresh mackerel as a result. When landings recover to a level we are confident in, mackerel will return to the range. In the meantime, sardines and other oily fish offer comparable flavour and cooking versatility.
How We Keep It Seasonal
We buy daily from Brixham Fish Market's online auction and prepare each order to specification: filleted, portioned, or left whole. Because we don't hold stock, you'll only see what's in peak condition that week, and your order is packed fresh the morning it's dispatched. Always fresh, never previously frozen.
Ready to Cook What's in Season?
Explore our latest landings in the Brixham Fish collection, or try a curated mix with the Fish of the Day Box. Both reflect what's genuinely good right now, straight from the South West coast to your kitchen.
