Which Fresh Fish to Enjoy All Year Round

Did you know that eating fish in season not only tastes better but also supports sustainability and nutrition? Different types of fish peak at different times of the year — and knowing when to enjoy each makes all the difference in flavour and quality.

At ChefKiss, we make it simple to enjoy fresh and frozen fish all year — here’s your seasonal guide. 💋

1. Spring (March – May)

• Best Picks: Salmon, Sea Bass, Sardines
• Why: Salmon and sardines are rich in omega-3 after the winter season. Sea bass is tender and flavourful.
• Cooking Ideas: Lightly grilled salmon, steamed sea bass with herbs, sardine pasta.

2. Summer (June – August)

• Best Picks: Mackerel, Tuna, Snapper
• Why: These fish thrive in warmer waters, producing firm, juicy fillets.
• Cooking Ideas: Tuna steaks, grilled mackerel with lemon, snapper ceviche.

3. Autumn (September – November)

• Best Picks: Cod, Sea Bream, Trout
• Why: Cooler waters help these species develop richer flavours and firmer texture.
• Cooking Ideas: Baked cod with herbs, pan-fried trout, roasted sea bream.

4. Winter (December – February)

• Best Picks: Kingfish, Herring, Sole
• Why: These cold-water fish are at their peak, full of fat and taste.
• Cooking Ideas: Sole meunière, kingfish sashimi, herring salads.

Conclusion:

Eating fish in season ensures peak flavour, better nutrition, and sustainable choices.

With ChefKiss, you can access the best fish year-round — fresh, frozen, and ready to cook — so every meal ends with a chef’s kiss. 💋