Fish is well known for being a healthier alternative to meat. Depending on the fish it's packed full of
essential vitamins and minerals such as Omega 3 and 6, oodles of protein and
depending on how you cook it, lots of flavour.
However, fish should always be eaten at its optimal freshest so here's a
chart so you can make sure to buy your fish at the right time. Months given are where the fish has good
availability and is at its best.
Cod – May to December
Haddock – July to February
Coley – May to December
Monkfish – July to February
Whiting – May to October
Hake – November to March
Lemon Sole – February to September
Dover Sole – February to April
Plaice – May to November
Herring – August to March
Mackerel – August to March
Sardines – March to December
Sprats – September to March
