Spring
Cuttlefish, white bream, gilthead bream
Cuttlefish come inshore to spawn; first red mullet in May.
Notes from the quay
Seasonal Mediterranean fish: the month-by-month calendar
And how to choose them well in Marseille, seen from a kitchen working daily with Old Port fishermen's catch.
Summary
A seasonal Mediterranean fish is caught when it is plentiful near the coast and outside its spawning period: tastier, firmer and cheaper. Spring brings cuttlefish, white bream and gilthead bream; summer sardines, mackerel, red mullet, bluefin tuna and octopus; autumn rockfish such as scorpionfish and John Dory; winter whiting, conger and soup fish. Fresh fish has bright bulging eyes, red gills, firm flesh and a sea smell.
Produce first
Why seasonal fish changes everything
A fish caught at the right time has denser flesh and a clearer flavour. Abundance also means shorter supply chains, fairer prices and species left alone while they spawn.
Understanding
What does 'seasonal' mean for Mediterranean fish?
Wild fish has favourable periods rather than a strict season, shaped by spawning, coastal migrations and fishing rules. Any calendar is indicative.
Spawning cycle
Avoid fish while spawning: softer flesh, fragile stocks.
Coastal arrivals
Some species only come inshore at certain times.
The calendar
The Mediterranean fish calendar, month by month
Indicative landmarks for the north-western Mediterranean around Marseille.
Summer
Sardine, mackerel, sea bass, tuna, octopus
The season of oily fish, perfect on the grill.
Autumn
Scorpionfish, conger, John Dory
Rockfish take centre stage, ideal for soups.
Winter
Whiting, conger, soup fish
Rougher seas, long broths.
Month by month at a glance
- January
- Whiting, conger, scorpionfish
- April
- Cuttlefish, white bream, mackerel
- July
- Sardine, red mullet, octopus
- October
- Scorpionfish, John Dory, bream
Indicative only: weather and sea state always have the last word.
Marseille on the plate
Marseille's emblematic fish
Scorpionfish, rockfish, octopus, cuttlefish and bottarga shape the port's cooking. Our menu follows the landings; missing fish are never replaced with frozen products.
For soup fish, read our article on Marseille bouillabaisse.
Know-how
Which fish for which preparation?
The fresher the fish, the less you need to do.
01
Grilled whole
Sardine, red mullet, sea bass.
02
In soup
Scorpionfish, conger, small rockfish.
03
Raw
Bluefin tuna, gilthead bream, meagre.
The fishmonger's eye
How to recognise truly fresh fish
A few seconds of observation are enough.
- 1
Eye
Bulging, bright, clear.
- 2
Gills
Bright red and moist.
- 3
Firmness
Flesh springs back under the finger.
Trust the cook who says: 'today, take this one'.
From boat to plate
Local, sustainable fishing at the Old Port
Small-scale boats land the night's catch at the Old Port every morning. Our daily selection follows these landings, which is what keeps it honest.
Telling them apart
Wild, farmed or imported fish
Farmed fish is available all year and ignores the seasons; imported fish spends days on ice. Check the label and ask the restaurant.
At the restaurant
Choosing your fish at the restaurant, by the Old Port
Ask what has just been caught: our daily selection depends on local fishermen.
Discover our fish restaurant in Marseille.
See also our guide where to eat fish in Marseille.
Taste the day's selection, depending on the catch. Book a table by the Old Port.
Your questions
Frequently asked questions
Which fish to eat in summer in Marseille?
Sardine, mackerel, red mullet, sea bass, bluefin tuna and octopus.
How do I know if a fish is in season?
It is plentiful, well-fleshed and fairly priced. Ask what was caught recently.
Wild or farmed fish?
Wild fish is firmer and tastier; farmed fish is available all year.
Which fish for a soup?
Rockfish: scorpionfish, conger, small rock species.
How do I spot fresh fish?
Bright eyes, red gills, a sea smell and firm flesh.
Going further
The seasonal calendar is only a starting point. To sit down to eat, discover our restaurant poisson marseille.
Au Bout du Quai
Mediterranean restaurant on the Old Port
1 Avenue de Saint-Jean, 13002 Marseille
Restaurant by the Old Port: fish from local fishermen, Mediterranean cuisine following the seasons.