The seasonality of fish absolutely exists. It's just that many ignore it because "the counter always looks full." But the sea is not a warehouse: it has cycles, periods, and conditions.

Our reasoning is this: when a species is in its prime, it yields more.
And when it yields more:

• it has a better texture

• it has a cleaner and fuller taste

• it often has a more reasonable price

Myth vs reality: “fish is always the same”

Myth.
Sea temperature, diet, availability, and quality all change. And you can taste it in the kitchen.

What changes with seasonality

1) Taste

In the right season, fish is more "focused": full flavor, less need to mask, more balance.

2) Texture

Firmer flesh, better results when cooked, less "water" on the plate.

3) Availability and price

When a species is naturally available, it's easier to work well and without forcing it.

Practical guide: seasons and smart choices

Note: availability also varies by region and year, but this is the general logic for the Mediterranean.

Winter (December–February)

Often very interesting species:

• sea bream

• sea bass

• octopus

• squid

In winter, we focus on cooking methods that enhance structure and flavor: oven, grill, clear stew.

Spring (March–May)

A period of great variety:

• cuttlefish

• calamari

• red mullet

• shrimp (when available)

Here we work a lot on lighter but technical dishes: pan-frying, short cooking times, and highlighting the raw ingredient.

Summer (June–August)

The protagonists:

• anchovies

• mackerel

• tuna (when it's in season and makes sense)

• oily fish

In summer, well-executed simplicity wins: correct marinades, grilling, quick cooking, no masking flavors.

Autumn (September–November)

Species with great yield return:

• amberjack

• umberfish

• mullet (in certain areas and times)

Autumn is perfect for richer but still clean dishes: oven, charcoal grill, essential broths.

How we approach cooking with seasonality

We are not interested in "always having everything." We are interested in having the best at the right time.

This means:

• a menu that can change

• dishes that follow real availability

• a consistent, unforced offering

FAQ

So, does a "serious" restaurant have to change its menu often?
It's not necessary to change everything every week, but a consistent seafood kitchen must be able to adapt species and offerings.

Is seasonal fish always cheaper?
Often yes, but it's not a mathematical law. What is certain is that in the right season, it performs better.