The best meal always starts with the right ingredients at the right time. Just as strawberries taste best in June and mushrooms are at their best in the fall, seafood has its own seasons.
The best meal always starts with the right ingredients at the right time. Just as strawberries taste best in June and mushrooms are at their best in the fall, seafood has its own seasons – and they’re worth keeping an eye on. Seasonal seafood isn’t just about tradition, it’s about taste, quality and sustainability.
What does fish in season mean?
Fish in season means that the fish is at its natural peak – it is available in large quantities, is in optimal condition and tastes its best. Different types of fish have their own periods throughout the year when they are extra fat, firm and tasty, often linked to spawning or natural migrations. Choosing seasonal fish is both the smartest and tastiest choice you can make.
Why is season important for quality?
A fish that is in season is not just fresher – it is actually better. The high fat content of mackerel in late summer gives a completely different taste experience than a mackerel caught out of season. The same goes for the skrei that arrives on the Norwegian coast after a long migration from the Barents Sea: the firm, white fillet is a direct result of the fish being exactly where it should be, exactly when it should be.
Seasonal fish is also usually more sustainable. When fish is naturally available in large quantities, pressure on stocks is reduced. It is good for the ocean – and for the generations that come after us.
What fish is in season now?
Fish in season in Norway varies throughout the year. Here are some of the highlights:
Winter (January–April):The cod season is the highlight for many food enthusiasts. The Arctic cod is firm, white and tasty – and only available for a few months of the year. Halibut is also available in good condition during the winter.
Spring (April–June):Cod is still good in early spring, and crayfish are starting to appear. Turbot and plaice are classic spring varieties.
Summer (June–September):This is the big time for mackerel. Fresh mackerel straight from the sea, grilled or dug, is one of the very best ingredients of the summer. Don't miss out on fresh whale meat either!
Autumn (September–December):Mussels are in season and of top quality. Salmon keeps well throughout the fall, and saithe and redfish are good choices for those who want variety.
Salmon is one of the few fish species that maintains high quality for much of the year, and is a safe choice regardless of the season.
Volcano fish – seafood based on season
At Vulkanfisk in Mathallen Oslo, season is not just a concept – it's the whole philosophy. The counter changes content throughout the year in line with what the sea provides, and you'll always find what's freshest and best right now. This is what fresh fish should look like.
The staff at Vulkanfisk can tell you what fish is in season, how to prepare it and what goes well with it. You don't need to know everything beforehand – just ask a question.
FAQ – Frequently asked questions about fish in season
What fish is in season in winter?Skrei is the undisputed king of winter fish and is available from January to April. Halibut is also a good choice during the winter months. The same goes for tusk and saithe, which are available all year round.
Which fish is best in summer?Mackerel is the summer fish of all time – fatty, flavorful and perfect for the grill. Summer is also the season for fresh whale meat. Also perfect for the grill.
Why should I choose seasonal fish?Seasonal fish tastes better, is fresher, and is usually more sustainable than fish bought out of season. It's simply the smartest choice.
Choosing fish in season is one of the easiest ways to elevate your food. You pay for ingredients that are actually at their best – and you notice it on your plate. Stop by Vulkanfisk in Mathallen Oslo and discover what's in season right now. The answer will rarely disappoint.
