Time to Get Under the Skin of October's Stars

It’s time to get right under the skin of autumn’s fantastic fish – and we’re in the company of some of the most stunning species we see all year. All of them packed with energy after a summer-long feeding frenzy!

Hake!!!

October is pretty much the last call for absolutely gorgeous hake. By now, most are caught by large offshore vessels – mainly flyshoot or trawl – which sadly means not so gentle methods. A few are still taken with low-impact gear, and we’ll grab as many of those as possible. Quality-wise, they’re at their absolute peak: fat as Christmas piglets after gorging on sprat and sandeel all summer. Now’s the moment to put in the last push and enjoy the final stretch of hake season.

Mackerel

Same story here – except you should stop already. They’re heading north to prep for next year. Sure, we’ll buy some if it makes sense, but honestly: pack away the mackerel and bring something else forward. Now!

Plaice

Instead, go for a plump plaice! Just like hake, you need to enjoy them before they’re too stuffed with roe. By late October, inner-water plaice are already overloaded, so only North Sea plaice remain good – they stay top quality into November. Don’t be discouraged – fishermen usually deliver a fantastic end sprint, with both quantity and quality shining at this last stage.

Zander

Swedish lakes are overflowing with zander right now. Commercial fishing is allowed – and funnily enough, there are still plenty left for anglers too. Zander deserve a menu spot now and can stay there until the lakes ice over – usually January or February.

Pike and Perch

Also great in the coming months, but do pre-order – we don’t stock large amounts and only bring them in by request.

Sole

October is usually an excellent month for sole – and not crazily expensive either. They’re finishing their feast before heading out deep for winter. This is your last chance to keep them steadily on the menu before spring. They’ll never be cheap, but right now, they’re spectacular!

Monkfish

As turbot and brill become scarcer in autumn, it’s worth saying auf Wiedersehen to them and guten Tag to monkfish. We’ll have beautiful monkfish from both Danish and Norwegian fisheries all autumn – stunning quality and nowhere near as absurdly pricey as turbot.

Other Stars

Let’s not forget razor clams and oysters – both absolutely at their best in October: meaty, crisp, and brimming with life.