Seafood lovers know that the best way to enjoy fish and shellfish is to consume them when they are in season. Seasonal seafood not only guarantees better flavor and freshness but also supports sustainable fishing practices. This guide explores the best times of the year to catch or buy various types of seafood, providing insights into how to enjoy them at their peak.

Winter Seafood

1. Oysters

Oysters are famously best enjoyed during the colder months, from late fall through early spring (typically September to April). This is often summarized by the saying “only in months with an ‘R'” (September to April). During winter, oysters are plump and have a briny flavor, as they are not spawning.

  • Types to Try: Eastern oysters (Crassostrea virginica) and Pacific oysters (Crassostrea gigas) are both excellent choices.
  • Cooking Tips: While many enjoy oysters raw on the half shell, they can also be grilled, baked, or fried. Oysters Rockefeller and baked oysters with garlic butter are popular dishes.

2. Crab

Winter is also a prime season for certain crab species. In the U.S., Dungeness crab season usually runs from November to June along the Pacific coast.

  • Types to Try: Dungeness crabs and blue crabs are particularly popular in winter.
  • Cooking Tips: Steaming or boiling crabs is the most common method. Serve them with melted butter, lemon, and Old Bay seasoning for a classic treat.

Spring Seafood

3. Soft-Shell Crabs

Spring brings the arrival of soft-shell crabs, which are typically available from late April through June. Soft-shell crabs are blue crabs that have recently molted their hard exoskeleton.

  • Cooking Tips: Soft-shell crabs are often pan-fried or sautéed and can be used in various dishes, including soft-shell crab sandwiches or pasta.

4. Flounder and Sole

Flounder and sole are flatfish that become more abundant in the spring. The best time to catch them is from March to May.

  • Types to Try: Summer flounder (Paralichthys dentatus) and Pacific sole (Eopsetta jordani) are excellent choices.
  • Cooking Tips: Flounder is versatile and can be grilled, baked, or sautéed. It pairs well with light sauces, lemon, and herbs.

Summer Seafood

5. Salmon

Summer is the prime season for salmon, particularly in the Pacific Northwest. The peak months for wild salmon are usually June through September, when the fish are at their most abundant and flavorful.

  • Types to Try: Chinook (king) salmon, Coho (silver) salmon, and Sockeye salmon are all delicious options.
  • Cooking Tips: Salmon can be grilled, smoked, or baked. It pairs well with bold flavors like teriyaki, maple glaze, or citrus.

6. Shrimp

Shrimp is generally available year-round, but summer is particularly great for wild-caught shrimp. The peak season varies by region, but generally runs from May to September.

  • Types to Try: Gulf shrimp and Pacific white shrimp are popular choices.
  • Cooking Tips: Shrimp can be grilled, boiled, or sautéed. Shrimp tacos, shrimp scampi, or shrimp cocktails are all crowd-pleasers.

7. Lobster

Summer is the prime time for Maine lobster, typically from June to August. During this season, lobsters are more plentiful and prices may be more favorable.

  • Cooking Tips: Lobsters can be boiled, steamed, or grilled. A classic lobster roll or lobster bisque are great ways to enjoy this delicacy.

Fall Seafood

8. Scallops

Scallops are a fall favorite, with the best season running from September to April, especially in New England. During this time, they are sweet and tender.

  • Types to Try: Sea scallops (Placopecten magellanicus) and bay scallops (Argopecten irradians) are excellent options.
  • Cooking Tips: Scallops are delicious when seared and can be paired with a variety of sauces. Serve them with a light lemon butter sauce or in a pasta dish for a delightful meal.

9. Mackerel

Fall is a great time to catch mackerel, particularly from late summer into early winter. They are known for their rich, oily flesh.

  • Types to Try: Atlantic mackerel and Spanish mackerel are common varieties.
  • Cooking Tips: Mackerel is best grilled or smoked, often served with a citrus or vinegar-based sauce.

Sustainable Seafood Practices

As you explore the seasonal seafood options, it’s important to consider sustainability. Overfishing and habitat destruction have significant impacts on fish populations and marine ecosystems. Here are some tips for choosing sustainable seafood:

  1. Look for Certifications: Organizations like the Marine Stewardship Council (MSC) and the Aquaculture Stewardship Council (ASC) provide certifications for sustainably sourced seafood. Look for these labels when shopping.
  2. Know Your Local Fishery: Research local fisheries to learn which species are sustainably harvested in your area. Supporting local fisheries helps promote sustainable practices.
  3. Stay Informed: Use resources like the Seafood Watch app, which helps consumers choose seafood that is sustainably sourced based on their region.
  4. Ask Questions: When dining out or shopping, don’t hesitate to ask where the seafood comes from and how it was sourced. Responsible vendors and restaurants should be willing to provide this information.

Exploring seasonal seafood is a journey that connects us to the rhythms of nature and the ocean. By understanding when different types of seafood are at their peak, you can enjoy fresher, more flavorful meals while also supporting sustainable fishing practices. Whether you’re indulging in sweet summer salmon, savoring plump winter oysters, or enjoying soft-shell crabs in spring, each season brings its unique seafood offerings. So, make the most of what the ocean has to offer and savor the taste of seasonal seafood throughout the year.