Find out about seafood’s seasons and alternative options

Fishing provides us with a very wide range of seafood. However, fish stocks need to be able to reproduce to ensure their sustainability. Observance of their breeding season helps to ensure that there are sufficient stocks at sea. It’s better to buy a product during “high season”, when it’s plentiful, outside of its breeding season.

During which seasons should seafood be eaten ?


In January, very few fish are caught: fishermen are either on holiday after Christmas and New Year or they’re servicing their boats. This is also the breeding period for sole and bass; they’re plentiful but may contain eggs.

Photograph of an entire bass on ice.
Photograph of a whole sole on ice.

March marks peak breeding season for pollock and whiting. There’s a transition at the beginning of spring, with fewer trawl-caught bass, sole and squid. However, a wide range of fish is available during this period, with the return of line-caught bass, sea bream and more.

Photograph of a whole Yellow Place placed on ice.
Photograph of a whole whiting on ice.
Photograph of a sea bream on ice.

In May, returning warm water species mix with cold water species. A wide range of products makes this a good time to buy in advance for the Christmas holidays, but prices can be high for some products.


Oily fish arrive in June; mackerel, sardines and the first tuna of the season are now available. Small species of fish are particularly plentiful during this period. Farmed mussels are available, but not from the Bay of Mont Saint-Michel.


Photograph of mackerel on ice.
Photograph of sardines arranged on ice.
Photograph of tuna on ice.

During the summer, prices may rise because of a drop in the number of fish caught. The temperature can cause issues with quality . Farmed mussels from the Bay of Mont Saint-Michel will be available from July when the harvesting season begins.


Photography of mussels arranged on ice.
From september

In early September, the sea is teeming with life and activity. Oily fish gradually become less widely available.

October and November are the high season for cephalopods, cuttlefishand squid, not forgetting scallops. In general, autumn is a time for collecting and selling shellfish (clams, abalones, etc.

Photograph of an open scallop shell.
Photograph of squid on ice.
End of the year

The end of the year marks the return of “winter” fish including hake and sole.

Meteorological conditions can affect available fish stocks. During the Christmas holidays, the prices of fresh products increase (lobster, oysters, salmon, etc.) because of supply and demand.

Photograph of a lobster on ice.
Photography of oysters.
Photograph of an Isigny salmon on ice.

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