Seasonal Stars: Fish and Shellfish to Put on the Menu Right Now

Mackerel

The beautiful bollard tuna have arrived early this year, and we’ve actually seen fairly steady fishing throughout May. That’s not something we get every year, so we’re certainly not complaining. In fact, we’re very much enjoying it.

We haven’t seen mackerel from the pound nets yet, but we’re hoping they’ll arrive very soon. Fortunately, mackerel season stretches right through the summer, so now is the time to get them on the menu and keep them there all the way until October.‍

Hake

We’ve seen a fair number of hake towards the end of May, but so far they’ve been coming from the larger offshore vessels fishing with trawls and flyshoot gear. Which means we know they’re on their way.

As soon as the hake move closer to shore, we’ll start seeing plenty from Danish coastal fishermen using nets, hooks and Danish seine. So maybe just hold your horses until then, alright?! 

Funny enough, there was a time when hake wasn’t really considered a fish worth eating in Denmark. Thankfully, those days are gone. Because hake is absolutely wonderful, and we’re very much looking forward to seeing more of it.

Plaice

Plaice season really gets going in June and July. And we’re excited, because honestly, what could be better than a proper summer plaice? Read much more about plaice further down in the newsletter.

Turbot

Turbot is still firmly in season and will remain so through August. Prices should stay reasonably sensible throughout the period, provided the fishery behaves itself.‍

Fjord Shrimp

Fjord shrimp are still in season after Midsummer! In fact, that’s when things really start to get going. So whatever you do, don’t take them off the menu before October.‍

Weever Fish

Weever fish start coming into season during June, but they really hit their peak in July and August.

Phew! That’s quite a list — and it’s not even all of it. The sea is absolutely bursting with life right now, so get plenty of fish on the menu. And shellfish. And molluscs. And… of course… those incredibly exciting regenerative foods grown in the sea.