Fresh Seasonal Fish

The fresh fish is little handled and, with care, as soon as it is caught it is immediately placed in boxes of crushed ice to maintain a low temperature; finally it is sent to the health check to verify the overall organoleptic and physical characteristics.

Fresh fish, like most foods that cannot be stored for long periods, is a product whose availability makes it dependent on the picking season; this does NOT mean that fish (and all other fishery products) CANNOT be stored for long periods; on the contrary, most of its consumption in relation to human nutrition concerns temperature-reduced and frozen or deep-frozen foods (based on the specific size). On the other hand, it is also true that, between a NOT MORE fresh fish and a frozen fish, the choice of the consumer should be oriented towards foods stored at very low temperatures and with technologically advanced procedures, in order to preserve the organoleptic, gustatory qualities and nutritional; this does not mean that, given the possibility, it would still be advisable to prefer the purchase of fresh seasonal fish from the so-called " short chain" .

We have already seen in a dedicated article (Fish degradation - fish conservation) how to recognize a fresh fish from a badly preserved one ... but if it is true that the short chain is the only sales / supply method guarantor of a good shelf-life (product life), it is also true that it can exist only in proximity (with tolerance of many tens of kilometers) of the place of sampling and above all that it must market seasonal fish.

NB . This concerns exclusively fish caught or bred at national level and in compliance with the regulations on biological protection of the species; fish taken abroad or in international waters cannot reach the point of sale fresh in the maximum storage time.

Below is a small table that summarizes the seasonality of some types of fish, both fresh and salt water; in blue those of salt or brackish water, in green those of fresh water, in violet those of migration.

CONSUMPTION PERIOD OF SOME FRESH FISH

Fish

January

Feb.

Mar.

Apr.

May

Down.

July

August

Set.

October

Nov.

December

Anchovy

x

x

x

x

x

x

x

x

x

Eel

x

x

x

x

x

x

x

x

x

x

Herring

x

x

x

Mullet

x

x

x

x

x

x

x

x

Whitefish

x

x

x

x

x

x

x

x

x

x

x

x

Dentex

x

x

x

x

x

x

x

x

x

x

x

Pike

x

x

x

x

x

x

x

x

x

Cod

x

x

x

x

x

x

x

x

x

x

Sea bream

x

x

x

x

x

x

x

x

x

x

It will pass

x

x

x

x

x

x

x

x

x

x

x

x

Monkfish

x

x

x

x

x

x

x

x

x

x

Rhombus

x

x

x

x

x

x

x

x

x

Salmon

x

x

x

x

x

x

x

x

x

x

x

x

Sardine

x

x

x

x

x

x

x

x

Mackerel

x

x

x

x

x

x

Sole

x

x

x

x

x

x

x

x

x

x

Sea bass

x

x

x

x

x

x

x

x

x

x

x

x

Sturgeon

x

x

x

x

x

x

x

x

x

x

x

x

tuna

x

x

x

x

x

x

x

x

Mullet

x

x

x

x

x

x

x

x

x

Trout

x

x

x

x

x

x

x

x

x

Bibliography:

• Advanced laboratory course for kitchen services - Cometto, Columbo - Markes - pag. 77:83.