New appointment with our weekly column on nutrition, edited by Dr. Giuseppe Scalercio
When we think about seasonality, fruits and vegetables usually come to mind.
However, fish also follow a seasonal cycle which affects their availability and the sustainability of their fishing.
Consuming seasonal fish means choosing species that are not in the reproductive phase and which are more abundant in the seas in that particular period of the year. This approach not only promotes a varied and nutritious diet, but also helps preserve marine ecosystems.
The seasonality of fish is mainly determined by their life cycles and environmental conditions. Some species are more abundant at certain times of the year because they are not in the reproductive phase, making fishing for them less harmful to the overall population.
Furthermore, consuming seasonal fish can improve the freshness and flavor of the product, as well as reduce the costs associated with out-of-season fishing.
Depending on the time of year we find different fish species most present in the waters. For example, winter is a period in which we find more:
- Cod (Gadus morhua), available from December to March. Fish with white, lean meat, excellent for soups and baked dishes;
- Mackerel (Scomber scombrus), available from January to March. Blue fish rich in omega-3, ideal for grilled or smoked dishes.
- Turbot (Psetta maxima), available from January to March. Fine fish with white and delicate meat, perfect for baked preparations.
In spring, however, other species prevail, namely the following:
- Sardine (Sardina pilchardus), available from April to June. Economical and nutritious blue fish, excellent for frying and marinating.
- Mullet (Mugil cephalus) available from April to June. Fish with tasty meat, suitable for soups and grilled dishes.
- Sea bass (Dicentrarchus labrax) available from March to May. Fish with white and compact meat, much appreciated for its delicate flavour.
With the arrival of summer, higher temperatures push other species to reproduce:
- Tuna (Thunnus thynnus), available from June to September. Lean fish with red meat, ideal for tartare, sushi and grilled dishes.
- Red mullet (Mullus surmuletus) available from July to September. Fish with tender and tasty meat, perfect for frying and soups.
- Sea bream (Sparus aurata), available from June to September. Fish with white and soft meat, ideal for baked or grilled preparations.
Finally, with the arrival of autumn we discover other species that come forward in this period:
- Palamita (Sardinian bonito), available from September to November. Blue fish with an intense flavour, excellent for grilling and marinating.
- Squid (Loligo vulgaris), availability: from October to December. Mollusc with tender meat, ideal for frying and stuffed dishes.
- Redfish (Scorpaena scrofa), available from September to November. Fish with white and tasty meat, perfect for soups and broths.
Choosing seasonal fish not only improves the quality of our diet, but also contributes to more sustainable and responsible fishing.
Knowing the seasonality of fish allows us to make informed choices, supporting marine ecosystems and ensuring the availability of fish resources for future generations. The next time you plan your menu, remember to consider the seasonality of the fish to enjoy the sea in the freshest and most sustainable way possible.
We thank our Dr. Scalercio, to which we refer you for any advice and further information. These are its official channels:
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