Fihrist:
Seasonal fish calendar
Which fish to eat in January?
Which fish to eat in February?
Which fish to eat in March?
Which fish to eat in April?
Which fish to eat in May?
Which fish to eat in June?
Which fish to eat in July?
Which fish to eat in August?
Which fish to eat in September?
Which fish to eat in October?
Which fish to eat in November?
Which fish to eat in December?
Different cooking methods for different fish types
Seasonal fish calendar
Winter is the season for anchovies, mackerel, and bluefish, while turbot, sea bass, and whiting are more prominent in spring. Sardines come into focus in summer, followed by bonito and bluefish in autumn. However, people with fish allergies or related medical conditions should speak to a doctor before eating fish. In Türkiye, the annual fishing ban at sea generally starts on April 15. It ends on September 1 in the Black Sea, Sea of Marmara, and Aegean Sea, and on September 15 in the Mediterranean. See the table below for the complete calendar.
| Month | Seasonal fish | Notes |
| Jan. | Mackerel, bluefish, Atlantic bonito, horse mackerel, anchovy, grey mullet, red mullet | Anchovies are at peak fat content; the season for large Atlantic bonito is ongoing |
| Feb. | Turbot, anchovy, red mullet, istrongilos, whiting, blue spotted sea bream | Turbot season begins |
| Mar. | Turbot, European sea bass, whiting, grey mullet, horse mackerel | Anchovy season ends |
| Apr. | Turbot, common pandora, red mullet, striped red mullet, European sea bass, tub gurnard | The general fishing ban begins on April 15th |
| May | European sea bass, whiting, red mullet, striped red mullet, common pandora, flounder, scorpionfish | Variety is at its peak; shrimp and lobster are also abundant |
| Jun. | Sardine, leerfish, rockfish, squid, common pandora | Variety is limited; bluefish and anchovy are out of season |
| Jul. | Sardine, chub mackerel, common dentex, leerfish, horse mackerel | Sardine season begins |
| Aug. | Sardine, young Atlantic bonito, swordfish | Sardines are at their peak |
| Sept. | Atlantic bonito, sardine, swordfish, gilt-head bream, red mullet, striped red mullet, bluefish | Fishing season opens on September 1st |
| Oct. | Atlantic bonito, bluefish, mackerel, red mullet, striped red mullet, sea bass, gilt-head bream | One of the richest months of the year; anchovy time |
| Nov. | Bluefish, mackerel, bonito (large), Atlantic bonito, anchovy, grey mullet, European flounder | Peak month for bluefish |
| Dec. | Anchovy, bonito (large), mackerel, bluefish, Atlantic bonito, grey mullet, red mullet | Anchovies are at their crispiest |
Which fish to eat in January?
Summary: January is when anchovies reach their highest fat content. Mackerel, bluefish, bonito, and horse mackerel are also nearing the end of their season while still offering plenty of flavor. Red mullet, grey mullet, and tub gurnard are commonly found at fish counters, too.
Our fish season calendar starts with January. As temperatures fall and the seas become calmer, fish develop a higher fat content. Mackerel, bluefish, Atlantic bonito, and horse mackerel are among the varieties that taste especially good during this period. Black Sea anchovies are also at their fattiest and most delicious in January. From November through January, large bonito, the fully grown form of Atlantic bonito, has firm, thick flesh. Grey mullet, whiting, young bluefish, and large bluefish are easy to find at this time of year. Red mullet and tub gurnard are also caught in large quantities. These varieties can be grilled, baked, or fried in a pan. For a special meal to enjoy during the cold weather, try stuffed mackerel (uskumru dolması).
Benefits of eating mackerel: Mackerel contains plenty of Omega-3 fatty acids and vitamin B12, which help support cardiovascular health.
Which fish to eat in February?
Summary: February marks the start of turbot season. Anchovies and red mullet are still available, but mackerel, bluefish, and Atlantic bonito gradually begin to lose their fat content.
February brings good news for fish lovers, as turbot season begins. Famous for its tasty, high-quality flesh, turbot begins appearing at fish counters this month and remains a popular choice throughout spring. Red mullet is plentiful, and anchovies continue to taste good until late February. Meanwhile, the seasons for mackerel, bluefish, and Atlantic bonito are approaching their end, and these fish gradually become less fatty. Fresh horse mackerel, istrongilos, grey mullet, sea bass, and silverside are also good options to enjoy in February. For a warming seasonal dish, you could try horse mackerel wrapped in sour cherry leaves.
Benefits of eating turbot: Turbot provides a good amount of omega-3 fatty acids.
Which fish to eat in March?
Summary: Turbot, sea bass, whiting, and grey mullet are among the main fish of early spring, while the anchovy season starts to wind down.
March signals the arrival of spring, bringing some fish to their best while marking the end of the season for others. If you find turbot at the fish counter, take the opportunity to enjoy it before its season finishes toward the end of May. Sea bass is particularly tasty in March, and open-sea or stone sea bass is especially worth trying if available. Whiting is plentiful during this month and makes a delicious pan-fried dish. Grey mullet, horse mackerel, istrongilos, silverside, and freshwater catfish are also commonly available. Anchovies, on the other hand, gradually lose their fat and flavor in March. On chilly early-spring days, you can still enjoy a seafood meal with steamed turbot, grilled sea bass, or crispy pan-fried whiting.
Benefits of eating whiting: Whiting is high in protein, which helps support muscle development. Its omega-3 fatty acids contribute to heart health, while vitamins such as B12 and D help support the immune system.
Which fish to eat in April?
Summary: April is one of the best times to eat turbot. Common pandora, red mullet, and tub gurnard also start appearing at fish counters. The general fishing ban usually begins on April 15 each year.
As April arrives and spring brings more activity to the sea, a wider range of fish becomes available. Turbot is one of the main highlights, with plenty to offer in both quantity and flavor. Common pandora and red mullet also begin appearing at markets. These reddish fish are popular choices for grilling or pan-frying. Sea bass is readily available, and the increased availability of tub gurnard makes April a good time to prepare fish soup. Swordfish also starts showing up this month, although August and September are its peak months for flavor.
Benefits of eating common pandora: Common pandora is a source of omega-3 fatty acids and protein.
Which fish to eat in May?
Summary: May offers the widest range of fish, with plenty of sea bass, whiting, red mullet, striped red mullet, common pandora, and sole, alongside seafood such as shrimp and lobster.
May, the last month of spring, brings an especially rich selection from the sea. Fish counters are filled with different varieties, including sea bass, common pandora, istrongilos, whiting, and rockfish. Since sea bass has completed its spawning period, its flesh is particularly delicious at this time. Red mullet and striped red mullet are also available, with their bright red color and fresh appearance. May is an ideal month for flounder lovers, too. Shrimp and lobster are plentiful alongside the fish. Enjoy the variety while it lasts, as the selection at fish counters starts to decrease with the approach of summer. Rolled flounder fillets are a great option if you want to try something different.
Benefits of eating sea bass: Sea bass provides protein, Omega-3 fatty acids, B vitamins, and minerals.
Which fish to eat in June?
Summary: With the start of summer, sea temperatures rise and many fish begin their spawning period. Sardines become the main attraction on the table in June.
As June arrives, the seawater gets warmer and most fish enter their breeding season. Fishing restrictions continue, and although fewer varieties are available, there is still plenty to enjoy at the table. Fishing is generally less productive during this month. Striped red mullet, common pandora, and sea bass can be found, but their prices tend to be high. Sardines are closely associated with June and begin to build up their fat content toward the end of the month. They remain a popular choice through September. Leerfish, rockfish, and squid are also popular for summer evenings, particularly along the Aegean coast. Bluefin tuna can be found in the Aegean and Marmara seas during June as well. Gilt-head bream, sea bass, and bluefish are available, although many are farm-raised or caught before reaching their best season. If you are planning to eat fish outdoors on a summer evening, sardines and other seasonal varieties can be cooked with methods that use less fat.
Benefits of eating sardine: Benefits of eating sardines: Sardines contain omega-3 fatty acids, vitamin D, and vitamin B12, which help support heart, brain, and bone health.
Which fish to eat in July?
Summary: Fish variety is at its lowest during the hottest part of the year, but sardine season continues.
July is among the quietest months for fishing. Many fish are breeding, so fishing is either restricted or prohibited. Sardines remain available, however, and are delicious grilled, pan-fried, or wrapped in grape leaves. Gilt-head bream also begins appearing in July, especially along the Aegean coast. Larger varieties, including dentex and leerfish, may also be served during this period.
Benefits of eating gilt-head bream: Gilt-head bream contains a high amount of protein, helping maintain a healthy muscular system.
Which fish to eat in August?
Summary: Sardines continue to lead the season, while young Atlantic bonito begin appearing at fish markets toward the end of August.
As summer nears its end, the seas become more active in August. Sardines are once again a favorite, having developed their fat content and reached a particularly tasty stage. By late August, young Atlantic bonito start appearing at fish markets. Swordfish is another highly sought-after choice during this month. Young bluefish varieties, including young bluefish and mid-size bluefish, also begin to show up. It is important to choose fish responsibly: the legal minimum size for catching bluefish is 20 cm, and smaller fish should be avoided to protect future stocks and support sustainable fishing. According to the Ministry’s calendar, mullet is not recommended for consumption in August. Striped red mullet, red mullet, gilt-head bream, and bonito also begin appearing at fishmongers toward the end of the month, offering a sign that autumn is approaching.
Benefits of eating bonito: Bonito is a good source of protein and omega-3 fatty acids, as well as vitamins and minerals that help the body perform essential functions.
Which fish to eat in September?
Summary: Fishing season begins on September 1 in the Black Sea, Sea of Marmara, and Aegean Sea, followed by the Mediterranean on September 15. Bonito, sardines, swordfish, gilt-head bream, and different types of red mullet appear at fish counters, while bluefish starts returning.
September is an exciting month for anyone who enjoys fish. The annual ban on purse seine and trawl fishing in the Black Sea, Sea of Marmara, and Aegean Sea ends on September 1. Fishers head back out to sea with the traditional words “Vira Bismillah,” a prayerful expression meaning “let’s set sail.” In the Mediterranean, fishing resumes on September 15. Fish markets become lively again as bonito season begins. Although bonito caught in September has not yet reached full maturity, it is suitable for grilling or frying. Bluefish starts to appear around the middle of the month. Sardines, swordfish, gilt-head bream, red mullet, and striped red mullet are also especially flavorful in September. Gilt-head bream, which feeds in the Aegean throughout summer, begins appearing on tables as autumn arrives. To enjoy the seasonal catch, try preparing a red mullet stew.
Benefits of eating red mullet: Striped red mullet is known for its high vitamin and mineral content.
Which fish to eat in October?
Summary: October is one of the best months for fish, with bonito, bluefish, mackerel, red mullet, and sardines reaching their peak flavor.
In October, many fish varieties are close to their most flavorful stage. Atlantic bonito, bluefish, mackerel, red mullet, sardines, and horse mackerel are especially plump and oily. Sea bass and gilt-head bream, available from both wild catches and fish farms, are plentiful. Anchovies also begin appearing at fish counters. During the peak season for Atlantic bonito, it is worth trying palamut ekşisi, a sour bonito dish served with a flavorful sauce that is perfect for dipping bread.
Cooking tip: Since many fish available in October have a high fat content, grilling or baking them can make for a lighter and tastier meal.
Benefits of eating horse mackerel: Horse mackerel is an affordable small fish that supplies protein and omega-3 fatty acids.
Which fish to eat in November?
Summary: November is the peak season for bluefish, anchovies, Atlantic bonito, large Atlantic bonito, horse mackerel, and mackerel, when both their flavor and fat content are at their highest.
November is one of the months when fish become particularly rich in fat and flavor. Bluefish reach a larger size and become fattier, while mid-size bluefish continue growing and can develop into large mature bluefish. Mackerel is also in its prime, and both large Atlantic bonito and anchovies taste especially good. Other varieties commonly found this month include grey mullet, sea bass, common pandora, red mullet, and striped red mullet. Bluefish is a highlight of November and is particularly good when grilled. Cooking it over embers while it is at its fattiest produces a seared exterior and juicy flesh inside, bringing out its full flavor.
Benefits of eating bluefish: Bluefish contains omega-3 fatty acids, protein, and a range of vitamins.
Which fish to eat in December?
Summary: As temperatures drop, fish become fattier. Anchovies are especially abundant and crisp, while mackerel, Atlantic bonito, bluefish, bonito, and mullet are also available.
December marks the end of the year, and colder weather makes fish in the sea richer in fat and flavor. Anchovies are plentiful and crisp, often filling fish counters with crates of fresh catch. There is a traditional saying that when December arrives, “snowmelt has reached the ears of the anchovies,” meaning that they have reached their best stage. Horse mackerel, mullet, mackerel, bluefish, bonito, and Atlantic bonito remain popular choices throughout the month. Large Atlantic bonito can be sliced and grilled or prepared as lakerda (cured bonito), while mackerel is well suited to oven cooking. Sea bass, common pandora, and gilt-head bream are also good options. Rather than frying anchovies, try baking them with vegetables or cooking them as buğulama (a steamed or poached dish) to help preserve their nutritional value.
Benefits of eating anchovy: Anchovies provide omega-3 fatty acids, selenium, B vitamins, and iron.
When does the fishing ban start and end?
In Türkiye, the annual ban on industrial and commercial fishing at sea usually starts on April 15. It ends on September 1 in the Black Sea, Sea of Marmara, and Aegean Sea, while the end date for the Mediterranean is September 15. These restrictions play an important role in protecting marine life and preserving future food supplies. The ban does not stop every type of fishing. Small-scale coastal fishers may continue catching certain permitted species as long as they follow the relevant regulations. Since the dates can change from one year to another, check official announcements for the latest information. Turbot fishing is also generally prohibited from April 15 to June 15 to protect the species during its spawning period.
What are the legal minimum catch sizes for fish?
The size of the fish we eat matters when it comes to protecting marine ecosystems and maintaining fish populations. If fish are caught before they have had an opportunity to reproduce, the survival of their species may be at risk. Below are some of the legal minimum catch sizes set by the Republic of Türkiye’s Ministry of Agriculture and Forestry.
| Fish | Minimum catch size |
| Anchovy | 9 cm |
| Sardine | 11 cm |
| Striped red mullet | 11 cm |
| Horse mackerel | 13 cm |
| Red mullet | 13 cm |
| Whiting | 13 cm |
| Bluefish | 20 cm |
| Gilt-head bream | 20 cm |
| Bonito | 25 cm |
| Sea bass | 25 cm |
| Turbot | 45 cm |
Fish across Türkiye’s seas: From the Black Sea to the Mediterranean
Water temperature and salinity have a major influence on the texture and taste of fish. Migratory species feed and build up fat in the cool, nutrient-rich Black Sea before passing through the Bosphorus into the Sea of Marmara in autumn and continuing toward the warmer bays of the Aegean and Mediterranean. They follow the opposite route in spring.
- The Black Sea: Its cool water and low salinity create perfect conditions for feeding and reproduction. Anchovy, bluefish, turbot, and Atlantic bonito are among its characteristic species.
- The Sea of Marmara and the Bosphorus: These waters connect the Black Sea with the Aegean. They are affected by the Black Sea’s lower-salinity surface current and the Mediterranean’s more saline deep current. Bluefish, Atlantic bonito, striped red mullet, and red mullet are common examples.
- The Aegean Sea: Both migratory and resident species live here, including gilt-head bream, European sea bass, red mullet, and common pandora.
- The Mediterranean: The warmest and saltiest of Türkiye’s seas, it has a wider variety of species, although fish schools may be smaller than those in the Black Sea. Dusky grouper, red mullet, and leerfish are among the notable species.
Lakes and rivers across Anatolia are home to fish such as trout, carp, catfish, and northern pike.
How can you tell if fish is fresh?
Knowing which fish are in season is useful, but it is just as important to recognize freshness when buying fish. Since fish can lose freshness quickly after being caught, check these features before making your choice:
- Eyes: Fresh fish usually have clear, bright eyes that bulge slightly. Sunken, cloudy eyes can indicate that the fish has lost its freshness.
- Gills: Look for red or pink gills. Brown or grey coloring may be a sign that the fish is no longer fresh.
- Smell: Fresh fish should have a mild smell, not a strong or unpleasant odor.
- Texture: Press the flesh gently with your finger. If it is fresh, the indentation should disappear quickly after you release the pressure. Flesh that retains the mark may indicate that the fish is stale.
- Scales: The scales of fresh fish should remain firmly attached to the body.
Different cooking methods for different fish types
| Cooking method | Recommended fish |
| Grill | Bluefish, Atlantic bonito, mackerel, gilt-head bream, sea bass, sardine |
| Pan-fry | Anchovy, whiting, striped red mullet, red mullet, horse mackerel, turbot |
| Bake/oven roast | Sea bass, gilt-head bream, mackerel, anchovy (with vegetables) |
| Steam or soup | Turbot, tub gurnard, scorpionfish, whiting |
| En papillote | Striped red mullet, red mullet, sardine, gilt-head bream, sea bass |
Plan a trip around fish seasons
The fish season calendar can help you decide not only what to eat but also where to travel. Enjoying fish near the waters where they are caught, at the height of its season, is one of the pleasures of gastronomic tourism.
- Anchovy (November–February): Trabzon, Rize, Samsun, Sinop, Giresun, Ordu
- Bluefish and Atlantic bonito (September–December): Bosphorus (Beşiktaş, Sarıyer, Kadıköy, Bebek, Anadolu/Rumeli Kavağı), Çanakkale, Tekirdağ/the Marmara Islands
- Turbot (March–June): Sinop, Trabzon, Giresun, Zonguldak, Bartın
- Sardine and gilt-head bream (June–September): İzmir, Çeşme, Bodrum (Gümüşlük, Türkbükü), Ayvalık
Frequently asked questions
Which fish should I eat in which month?
Anchovy, mackerel, bluefish, and Atlantic bonito are particularly tasty in winter. Spring is the time for turbot, sea bass, and whiting, while sardine, dentex, and leerfish are good summer choices. In autumn, Atlantic bonito, bluefish, red mullet, and gilt-head bream come into season. For more detail, check the fish season table above.
When does fishing season start, and when does the fishing ban end?
The general ban on industrial-scale fishing starts on April 15 each year. It usually ends on September 1 in the Black Sea, Sea of Marmara, and Aegean Sea, and on September 15 in the Mediterranean.
Can I eat fish during the fishing ban?
The restrictions apply to industrial-scale fishing. Small-scale coastal fishing can continue under specific regulatory conditions. When buying fish, check that they meet the legal minimum size requirements.
During which months should I eat anchovies?
Anchovies begin appearing at fish counters in October and are at their best from mid-November through the end of February. From March onward, they gradually lose their fat content and flavor.
When is bluefish at its best?
Bluefish is at its fattiest and most flavorful from mid-September to early December, with November being its peak season. Fish sold as fresh bluefish in June are generally out of season or may have been frozen.
Are Atlantic bonito and large Atlantic bonito the same fish?
Yes. The difference is their size. The smaller one has firm flesh and a mild taste, whereas the bigger one tends to be fattier and more aromatic.
Which fish should I eat in summer?
Many marine fish spawn during summer, so sardines, dentex, leerfish, and farmed sea bass are among the preferred options. Atlantic bonito season starts toward the end of August.
Which fish should I eat in winter?
Anchovies, mackerel, bluefish, bonito, large Atlantic bonito, grey mullet, and whiting are popular winter choices. Turbot season also starts in February.
How can I tell whether fish is fresh?
Fresh fish generally has bright, bulging eyes, vivid red gills, a clean sea-like smell, and scales that cling firmly to its body.
Can I eat sea bass and sea bream throughout the year?
Farmed sea bass and sea bream are available all year. Wild sea bass is particularly tasty from March to May, while sea bream is at its best between July and November.
Which fish should pregnant women and children be careful about eating?
Large predatory fish, including swordfish, may contain high levels of mercury, so they should not be eaten frequently. For advice suited to individual needs, consult a doctor or dietitian.
Why is the size of fish important?
Fish caught below the legal minimum size may not have had a chance to reproduce. Avoiding fish that do not meet the required size limits helps them reproduce and supports the long-term survival of their species.
