Winter Products

Winter at sea: seasonal fish to add to your dishes!

Mis à jour le
7 February 2020
You don't have to do it all the way around, offering seasonal dishes is good. More sustainable, more economic, more tasty, the reasons are numerous and this doesn't only apply to fruit and vegetables; little mosses and big sailors all agree that fishing also has its own calendar! What fish to eat in winter? Which species should you favour in your nets and plates in January and February? Go with the flow, here is our little tasting guide for customers who are hooked on hooks and in season!

The season, a fisherman's business!

The idea of opting for seasonal and sustainable fisheries has appealed to you. The only problem is, where to start? With the fishermen themselves. Because if it’s possible to give indications on the shellfish and fish of the season (getting there, promise), those who give the winter headlines are tone ones in the bed of the oceans. And yes, you don't necessarily reel the same catch in the same season in the Mediterranean Sea as in the Atlantic, so the best way to find your way around is to keep both eyes on local landings and auctions !

In the nets of the yellow raincoats!

Good news, at ProcSea we offer you exactly that: to follow the arrivals and availabilities along the coasts. So we can see in our crystal mussel, meshes filled with star fish but also less known but equally tempting species.
Illustration of two fishermen hauling up a net containing winter season fish such as hake, sea bream, turbot or flounder sole.

Find now the winter species on ProcSea’s platform

Here is a marine eat-list that follows the coasts of good sin and good eating!

On the North-East Atlantic coast,, the beautiful people are wriggling in the nets: Catfish, Megrim, Congre, Sea Bream, Dab, Hake, Crab, Spider crab, Monkfish, Scallop, Blue Ling, Old... You have understood, the choice is large and the taste is there!

Channel / North Sea, it is the Aeglefins quick, quick, in February they go back to breeding), Lobsters, St. Pierre and Herrings, but also the Dab Sole, Turbot and Vive, who will fill the top of the basket!

On the Brittany coast and along the Atlantic, good fishing rhymes with Free Ling, Lippu Mullet, Langoustine, Common Sole, but also Whelks (except for the month of January, where fishing is prohibited because the species reproduces).

And finally, in the Mediterranean, in a large and generous sea, many species manifest around the yellow raincoats: Cardine, Congre, Lippu Mule, Common Sars, Striped-backed and Striped-bellied Bonito, Horse mackerel, Green Crab, Blue Whiting and Brill (the production period starts in February, so fill up in January!)., Saint Pierre, Vive, Red Squid, Common Gurnard, Spanish Mackerel (in breeding period from March), Common Pagre, Amberjack, Old Common … All are there to satisfy the most militant stomachs and the most greedy customers!

Photograph of the fish called old fish on ice in good quality.

The old one is distinguished by its beautiful marbled, even mottled coat.

Seasonal fish but beware of reproduction

Although offered for sale, some species are in winter breeding season. It is not forbidden to buy fish during this period if stocks are in good condition and quotas are respected! However, beware of fishing methods that can lead to mass mortality in the population when fish are aggregated during this period and the stock is fragile.

From a taste point of view, the flesh quality of a breeding fish may be softer and the female may be "grained "*. The price of these products is generally cheaper in view of their quality and the eventual loss of material on these breeding fish. Despite the attractive price, it is better to turn to other species during this time.

In short, you have understood it, the season is rich and should allow to satisfy the iodine lovers with big blows of diversity! And if you need a quick look at the species, fishing techniques and labels to choose from for good and healthy eating, you know where to find us!

*egg-bearing

5 fishes to put on the menu of your restaurant

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