Fish in season — which seafood should you eat now?

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 finest in autumn, 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 the best. Different species of fish have their own periods throughout the year in which they are extra fat, firm and tasty, often associated with 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's in season isn't just fresher -- it's actually better. The mackerel's high fat content in late summer makes for a very different tasting experience than a mackerel caught out of season. The same goes for the skrei that arrive on the Norwegian coast after a long trek from the Barents Sea: the firm, white fillet is a direct result of the fish being exactly where it should be, just when it should be.

Seasonal fish is also usually more sustainable. When fish are naturally available in large quantities, the pressure on stocks is reduced. It's good for the ocean -- and for the generations that will come after us.

‍

What fish are in season now?

Fish in season in Norway vary throughout the year. Here are some of the highlights:

Winter (January—April): The ice cream season is the high point for many food enthusiasts. Arctic cod is firm, white and flavorful — and available only a few months a year. Also halibut are found in good keeping during winter.

Spring (April—June): The cod is still good in early spring, and langoustines are starting to emerge. Turbot and plaice are classic spring varieties.

Summer (June—September): This is the mackerel's big time. Fresh mackerel straight from the sea, grilled or dug, is one of summer's very best produce. Don't miss out on fresh whale meat either!

Autumn (September—December): Mussels are in season and at top quality. Salmon keep well throughout the fall, and pollock and redfish are good choices for whoever wants to vary.

Salmon is one of the few fish species that keeps high quality for much of the year, and is a safe choice no matter the season.

‍

Volcanic fish — seafood based on season

At Vulkanfisk in Mathallen Oslo, the season is not just a term — it's the whole philosophy. The disc changes content throughout the year in line with what the ocean 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 which fish is in season, how you should prepare it and what is suitable for. You don't have to know everything before — it's enough to ask a question.

‍

FAQ — Frequently Asked Questions about Fish in Season

What fish are 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 is true of tusk and seine which are available all year round.

Which fish is best in summer? Mackerel is the summer fish above all — oily, flavorful and perfect for grilling. Summer is also the season for fresh whale meat. Also perfect for barbecue.

Why should I choose seasonal fish? Seasonal fish taste better, are fresher and are usually more sustainable than fish bought out of season. It is simply the smartest choice.

Choosing fish in season is one of the easiest ways to elevate their food. You're paying for produce that's actually on top -- and you're noticing it on the plate. Stop by Vulkanfisk in Mathallen Oslo and discover what's in season right now. The answer will rarely disappoint.

‍

‍