The Fishmonger’s Guide to Seasonal Fish

At Fordmore, we believe the best fish is the kind that’s enjoyed in season - when it’s at its freshest, tastiest, and most sustainable. Each month brings something new to the counter, from delicate flatfish and sweet shellfish to meaty favourites perfect for the grill.

Matt our fishmonger has put together this month-by-month guide to help you make the most of what’s in season. Whether you’re planning a hearty winter supper, a light summer barbecue, or something special for the festive table, you’ll find inspiration here to enjoy the very best of the sea all year round.

January – Cod and mussels

January is perfect for enjoying firm, white-fleshed cod, which is at its best during the colder months. Cod is ideal for classic British dishes like fish and chips or baked with a mustard and herb crust. Also in season are mussels – plump and sweet – perfect steamed with white wine, garlic and parsley for a warming moules marinière.

February – Pollock and megrim sole

Pollock is a great sustainable alternative to cod or haddock, perfect for fishcakes or baked with Mediterranean vegetables. Megrim sole is a delicate, flat white fish that’s both sustainable and locally sourced, making it an excellent seasonal choice for February. Its subtle flavour and soft, flaky texture lend themselves beautifully to simple dishes – try it lightly dusted in flour and pan-fried with butter and capers, or oven-baked with herbs.

March – Lemon sole and crab

Lemon sole, delicate and light, is ideal for pan-frying in butter, served with seasonal greens for a simple midweek dinner. Crab, particularly brown crab, is also fantastic this month – use the white meat in a fresh crab linguine or the brown meat in a seafood risotto.

April – Monkfish and turbot

Monkfish is a firm, meaty fish with a subtle sweetness that makes it ideal for bold flavours. It’s perfect for curries, skewers, or wrapped in prosciutto and roasted. With no small bones and a lobster-like texture, it’s a real crowd-pleaser. Also in peak season is turbot – a prized flatfish known for its delicate flavour and luxurious texture. Turbot is best served simply: try it grilled with herbs, poached in white wine, or paired with a hollandaise sauce for an elegant dinner.

May – Dabs and mullet

May sees the arrival of delicate dabs – a small flatfish with a mild, sweet flavour. They’re delicious simply pan-fried or baked whole with herbs. Grey mullet is also in season, a firmer fish with a slightly nutty flavour that works well grilled or roasted with Mediterranean spices. Both are great lighter options as the weather warms.

June – Black bream and hake

Black bream is a flavourful, firm-fleshed fish that grills beautifully – try it whole with lemon and herbs on the barbecue. Hake is also in prime condition this month, offering a softer texture and mild flavour that’s perfect for baking with garlic and white wine or pan-frying for fish tacos. Both make a fresh and versatile choice for early summer meals.

July – Sea bass and lobster

Wild sea bass is at its best now – pan-seared with rosemary or roasted whole with fennel. Lobster is also in season – boil and serve simply with garlic butter or use the meat in luxurious pasta dishes or warm lobster rolls.

August – Haddock and octopus

Haddock is a summer staple that works beautifully in everything from homemade fish pie to grilled fillets topped with herby breadcrumbs. Its mild, flaky flesh is also perfect for traditional kedgeree. Octopus, meanwhile, is at its best right now – tender and full of flavour. Try it slow-cooked and finished on the grill with olive oil and lemon or added to vibrant Mediterranean-style salads.

September – Herring and sardines

Herring returns in abundance, perfect pickled, smoked (as kippers), or grilled with mustard and dill. Sardines are also back – grill them whole and serve with crusty bread for a taste of the Med.

October – Dover sole and John Dory

October brings two elegant choices to the table. Dover sole, with its delicate flavour and fine texture, is perfect simply grilled with lemon and butter, or pan-fried and served with a classic meunière sauce. John Dory, a firm white fish prized by chefs, pairs wonderfully with rich sauces or Mediterranean flavours – try it roasted with cherry tomatoes and olives, or gently steamed with white wine and herbs.

November – Brill and gurnard

Brill is a lesser-known flatfish with a rich flavour, lovely baked with white wine and capers. Gurnard, a sustainable choice with firm flesh, is great in soups or roasted with paprika.

December – Squid and oysters

Squid plentiful in December, best flash-fried for crispy calamari or slow-cooked in a tomato and white wine stew. Oysters are also at their best in the colder months – serve raw with shallot vinegar or baked with spinach and parmesan for a festive treat.