Yes, Fish Is Seasonal, Too

"But it never really occurred to me that seasonal food extended beyond produce until a recent dinner at New York's Sushi Ouji. The host explained to me how one particular dish changes, depending on the fish that's in season at the time. "In the colder months, you'll find richer, fattier fish like buri (winter yellowtail) or ankimo (monkfish liver)," says Ben Chen, chef at Sushi Ouji."

"Sometimes fishing seasons have more to do with the weather conditions than the water temperature. For Peter Tempelhoff, owner, founder and chef at Fyn in Cape Town, South Africa, his incoming fresh catch depends on the unique conditions of his location. "Game fish arrive in summer when the seas are calmer and it's easier to catch them," he says. "In winter, we tend to use more reef fish that are found closer to shore.""

Seasonal eating extends beyond produce to seafood, with chefs sourcing fish that peak at different times of year. Cold months yield richer, fattier fish such as buri and ankimo, while spring and summer bring lighter, cleaner species and shellfish. Local weather and sea conditions dictate which fish are accessible, with game fish arriving when seas are calmer and reef fish used in rougher months. One species can change flavor and texture across seasons, exemplified by conger eel served translucent in spring and larger, fattier and richest in winter. Chefs adjust menus to remain flexible and aligned with environmental cycles.

Read at InsideHook