When we think of seasonal eating, most of us picture stone fruit in summer or pumpkins in autumn – but seafood has its own seasonal rhythm. Just like fruit and veg, different fish reach their peak at different times of the year and certain flavours just work better for the weather. Choosing seafood in season means you’re eating it at its freshest, most sustainable and most delicious.
To help guide us, who better to turn to than seafood expert and legendary chef Rick Stein. At his acclaimed restaurants around the world, he champions the best local produce and simple, elegant cooking. Here, he shares his tips on what to put on your table each season.
Summer: Mahi Mahi
“Mahi Mahi is just brilliant served alongside a simple summer-ripened tomato salad,” says Rick. This versatile, firm-fleshed fish is ideal for warm-weather cooking like grilling, barbecuing or pan-searing, with the freshness of ripe tomatoes bringing out its clean, sweet flavour.
Autumn: Yellowfin Tuna
As the air cools and flavours deepen, Rick recommends Yellowfin Tuna. “It works so well with hearty autumnal ingredients – sautéed pine mushrooms in butter, garlic and thyme.” The meaty richness of tuna pairs beautifully with earthy mushrooms and herbs, making it a perfect centrepiece for an autumn dinner.
Winter: Blue Eye Trevalla
Winter calls for comfort and indulgence. “We serve Blue Eye Trevalla in the restaurant with truffles and a rich chicken sauce,” Rick shares. “It’s beautifully flaky and white.” This deep-sea fish has a firm texture that stands up to winter accompaniments.
Spring: Mirror Dory
As the season shifts towards lighter fare, Rick fishes for Mirror Dory. “Gently grilled with blanched spring greens, it balances so well with some fresh chopped herbs, olive oil and lemon.”
Rick Stein x Gemma Leslie
'Chargrilled Swordfish with Fennel and Salsa Verde'
