Seafood:

Salmon has stabilised after a turbulent start to the year. Stronger biomass and shifting global demand are helping to keep prices more balanced, making it easier to plan menus with confidence. It remains a customer favourite thanks to its versatility across both classic and contemporary dishes. Trout continues to be a reliable alternative, with ChalkStream, loch reared and sea reared origins each offering strong provenance and consistency, which is increasingly important for diners who care about sustainability and traceability.

Halibut farms are back at full capacity after summer closures. With an MCS rating of 2, farmed halibut offers chefs a premium menu option that also supports responsible sourcing, especially important as wild halibut is still rated to avoid. Flatfish are another highlight this month. Plaice and lemon sole are showing excellent quality and are priced well compared to pressured whitefish, making them smart, versatile additions. Megrim, also known as Cornish sole, is another great choice, delivering value and a chance to introduce a lesser known British species to menus. Dover sole remains exceptional in quality, though it continues to sit firmly in premium price territory.

Monkfish landings are steady and volumes should remain reliable into the autumn. Its firm texture and versatility across grilling, roasting or curries make it a menu staple, but prices are expected to climb as we move closer to the festive period. Ray wings are also back in play, with species such as thornback and cuckoo now carrying improved ratings. Their flavour profile and adaptability make them a useful option for chefs looking to balance sustainability with creativity.

Whitefish remains under significant pressure. Cod and haddock supplies are tight as quotas continue to restrict landings, while demand for fish and chips keeps volumes stretched. Flexibility is crucial here, with menus listed simply as “fish and chips” allowing for responsible substitutions if needed. Coley is worth serious attention, having grown in popularity across Europe as a cost effective cod alternative, while hake continues to be a reliable choice with steady prices and quality.

Shellfish is a seasonal highlight this month. Native lobster is still in season, although grading can vary, while mussels are arriving in peak condition, affordable, sustainable and ideal for warming autumn menus. Clams are also benefitting from cooler waters, with quality improving and prices steady. Crab is holding firm, although some fisheries are reporting pots raided by unusually high numbers of octopus, a reminder of how unpredictable wild stocks can be.

Speaking of octopus, the South West has seen unusually high numbers this year, with fishermen finding them in lobster pots in large volumes, while Moroccan stocks have fallen away. This suggests a shift northward, although with sustainability ratings still advising against use, octopus is not a recommended choice for menus. Squid and cuttlefish face similar concerns, though MSC certified alternatives are available.

For chefs planning ahead, this is a good time to consider freezing down volumes of native species such as lemon sole, monkfish or turbot while quality and landings remain strong. With winter weather not far off, menus that lean into September’s steady farmed species alongside the best of native wild fish will be in the strongest position.