Get an overview of what should be put on the menu right now — and why.

Summer is bursting with top-quality fish: Plaice, hake, and crab claws are in season and ready to hit the menu. We’re celebrating local classics and reminding everyone why it matters to choose fish caught in season and with care.

Beautiful plaice!!!

Now is the time to put them on the menu – all summer long and well into September. These speckled flatfish, with their seductive Latin name Pleuronectes platessa, are ready to shine. Fire up the pan with butter for a skinned No. 2 plaice dredged in rye flour. Or crank the fryer to 180°C for a panko-breaded treat. Grill one whole over the yakitori. Or get a big No. 0 plaice and do whatever your heart desires. No limits here – just get going with one of our most iconic local fish. Plaice is in full swing until October, so call in and get set up!

Hake

Not in the mood for flatfish? Go for hake – or why not both? There’s always room for more fish on the menu.

Hake is bursting with juicy flavor over the next three months. They’re moving closer to the coast and are now caught with nets and traditional Danish seine. Early in the season, you might even get roe-filled fish, which could show up at auction.

Years ago, hake was only caught in summer – now it’s year-round. But the next three months are truly peak season, as this is the only time they’re near Danish shores. The rest of the year, they’re far out in the northwestern North Sea, only caught by large ocean-going vessels – flyshooters or, more commonly, bottom trawlers. Neither method is gentle. That’s why it’s crucial to stick with seasonal fishing.

When we buy in season, we avoid creating demand for destructive bottom-trawl fisheries. Simple as that. As chefs, we influence market prices – supply and demand. When we ask for a species that can only be caught by large trawlers, we’re endorsing that fishery. Boom.

Luckily, there’s always something tasty in season. Hake season runs from June to October. It belongs on your menu – not least because of its excellent yield: 50–55%, among the best. Enjoy it!

‍

Crab claws for days…

Lots of big, beautiful brown crabs are available all summer – especially claws. Let’s talk about those. There’s no shame in using claws. Crabs go into the nets chasing trapped fish – “Mmm… easy meal,” says the crab – and then they’re stuck. They’re incredibly hard to untangle, so often only the claws make it to auction.

But! It’s not like the fisherman pries out a crab, cackles evilly, and tosses it overboard to die. No – the crab often ends up tangled in a solid ball of net. The fisherman removes the claws and crushes the crab with a heavy hammer. The rest is rinsed out by the net washer. That’s how it happens.

So let’s value crab claws just as much as whole crabs – and get them on the menu now. Season runs through October.

And some reminders!

Mackerel season is in full swing – get them on the menu! BUT: Nature can be tricky. Fisherman Troels in Skagen is struggling with “slime weed” clogging his nets, making fishing impossible. So the prized pound net mackerel will have to wait. Meanwhile, we have beautiful net-caught mackerel from both Danish and Swedish coastlines.

Take hornfish off the menu soon – they’re heading deeper into the Baltic fast.

Limfjorden closes for lobster fishing in July and August – so say goodbye to cheap lobsters until September.

And keep an eye on the app – summer will bring plenty of exciting catches: sardines, gurnards, weevers, sea bass, and more goodies from the wildest element on Earth!