01March to May
Spring: rockfish and oily fish return
Mackerel and rockfish return, sardines reappear late in spring, and gilt-head bream is good.
Catches can be irregular with the wind.
Le Bistrot de Nino journal
Mediterranean fish seasons:a month-by-month calendar for eating fresh in Cassis
Published on
Peak quality, spawning periods, fishing rest: knowing the seasons tells you what to ask for. On Cassis harbour, the morning catch decides.
In short
In the Mediterranean, no fish is at its best all year round. Spring brings mackerel, sardines and rockfish; summer is for oily fish and red mullet; autumn is the season of sea bass, gilt-head bream, pandora and amberjack; winter favours John Dory, scorpionfish and whiting. Avoid fish during spawning, and at the restaurant, ask for the catch of the day.
Fish have seasons, just like fruit and vegetables. Caught at the right time, they are firmer, tastier and more plentiful.
In the Mediterranean, small boats and changing weather mean there is no fixed catalogue: there is what the sea gave this morning.
On Cassis harbour, ask what came in today. That is the spirit of our fresh fish cuisine.
Good reasons
Why eat seasonal fishin the Mediterranean?
Seasonal fish means more pleasure at the table and more respect for the sea.
Taste and texture: firmer flesh outside spawning
During and just after spawning, flesh becomes softer and less flavourful.
Before spawning, fish have built up reserves and taste their best.
The resource: reproduction, minimum sizes and fishing rest
Rules set minimum catch sizes so fish can reproduce at least once; they vary by species.
Some fisheries also observe temporary closures, decided by area and year.
Small-scale fishing
Much fresh fish still comes from small boats, often traditional pointus, using nets and longlines.
This fishing follows the seasons and shaped the harbour, as told in the history of Cassis harbour.
The calendar
The Mediterranean fish calendar,season by season
These are trends, not strict rules: they vary with water temperature, weather and area.
- 02June to August
Summer: sardines, red mullet, horse mackerel
Oily fish are at their best; red mullet peaks in late summer.
Heat makes the cold chain essential.
- 03September to November
Autumn: the fine late season
Sea bass, gilt-head bream, pandora and amberjack are superb.
A calm time to enjoy fish facing the sea.
- 04December to February
Winter: John Dory, scorpionfish, soup fish
John Dory, scorpionfish and whiting shine.
Sardines and sea bass spawn in winter: leave them be.
At a glance
Summary tablemonth by month
Main trends on our coast: excellent, good, or best avoided.
| Month | Excellent | Good | Best avoided |
|---|---|---|---|
| January | John Dory, scorpionfish, whiting | Rockfish | Sea bass, sardine |
| February | John Dory, whiting | Rockfish, pandora | Sea bass, sardine |
| March | Mackerel, rockfish | John Dory, bream | Sea bass |
| April | Mackerel, gilt-head bream | Rockfish, sardine | Red mullet |
| May | Gilt-head bream, mackerel | Sardine, horse mackerel | Red mullet |
| June | Sardine, horse mackerel | Sea bass, mackerel | Red mullet, scorpionfish |
| July | Sardine, oily fish | Sea bass, bream | Scorpionfish |
| August | Sardine, red mullet, sea bass | Horse mackerel, bream | Scorpionfish |
| September | Sea bass, bream, red mullet, amberjack | Sardine, pandora | — |
| October | Sea bass, amberjack, pandora | Red mullet, scorpionfish | — |
| November | Sea bass, pandora, scorpionfish | John Dory | Gilt-head bream |
| December | John Dory, scorpionfish, whiting | Rockfish | Gilt-head bream, sardine |
Trends only: periods vary with areas and years.
The Provençal coast
Iconic fishof the Provençal coast
Five fish often seen on Cassis harbour, with their season, taste and best cooking.
01 Sea bass (loup)
- Season
- Late summer to autumn.
- Taste
- Fine, firm white flesh.
- Cooking
- Whole, grilled or baked.
02 Gilt-head bream
- Season
- Spring to autumn.
- Taste
- Dense, fragrant flesh.
- Cooking
- Whole, grilled or on the plancha.
03 John Dory
- Season
- Late autumn to early spring.
- Taste
- Delicate white flesh.
- Cooking
- Whole in the oven or quickly seared fillets.
04 Red mullet
- Season
- Late summer, early autumn.
- Taste
- Pronounced sea flavour.
- Cooking
- Grilled, very quickly.
05 Rockfish
- Season
- Autumn and winter.
- Taste
- Firm, flavourful flesh.
- Cooking
- Baked whole or in soup.
When buying
Recognising freshand seasonal fish
A few signs tell you in seconds whether a fish is fresh.
Eyes
Bulging, bright, black pupils.
Gills
Bright red and moist.
Skin
Shiny and taut, scales attached.
Smell
Light and marine, never strong.
In season, a species is plentiful and of regular size.
Stroll through the Cassis market to see the season, and read our guide on how to enjoy a whole fish.
At the table
Seasonal fish:what it changes at the restaurant
At the restaurant, the season shows in the daily suggestion, the whole fish and the wine.
- 01
The daily suggestion
Our menu is short and follows the morning catch and the seasons.
Ask your waiter for the chef's suggestion.
- 02
Whole fish, presented then filleted at the table
Often a sea bass, bream or John Dory depending on the catch.
Discover whole fish filleted at the table.
- 03
Which wine with seasonal fish?
Cassis whites are natural partners. Read our fish and wine pairing guide or browse the wine list.
On the harbour
Where to enjoy seasonal fishin Cassis?
Le Bistrot de Nino stands on Cassis harbour, 1 Quai Jean-Jacques Barthélemy, an institution since 1962.
Mediterranean cuisine and the largest terrace in Cassis: shaded, raised, facing the sea, 80 to 100 covers. Pets welcome.
Discover our fresh fish of the day in Cassis, our fish dishes and the menu.
Planning a trip? See the best time to visit Cassis.
Good to know
Your questions about fish seasons
Which fish to eat in September in the Mediterranean?
Sea bass, gilt-head bream, red mullet and amberjack are usually excellent; sardines are still around.
Are any Mediterranean fish available all year?
Some are caught most of the year, but none is at its best all the time.
Are loup and bar the same fish?
Yes: European sea bass is called loup in the Mediterranean and bar on the Atlantic.
When can you find fresh sardines in Provence?
From late spring through summer and early autumn.
How do I know which fish is on today's menu?
Ask your waiter for the daily suggestion, or call 04 42 01 74 32.
Further reading
Fresh fish, on Cassis harbour
To taste the daily catch facing the sea, visit our restaurant poisson frais Cassis page.
Book
Book your tablefacing the harbour
Write to us to book your table on the largest terrace in Cassis.
Fancy tasting the catch of the dayfacing the harbour?
Book your table and follow the daily suggestion on the largest terrace of Cassis harbour.