What Fish to Eat Between September & October

As summer tips into Autumn and our Cornish boats settle into a new rhythm, our fish selection changes with them. September and October sit right at the heart of that shift, the last of the summer fish overlapping with the first proper catches of the new season. Eating with the seasons isn't just a nice idea for the way it tastes (though it does taste better); it's also the simplest way to support healthy stocks and the fishing communities which depend on them.

We've compiled our seasonality suggestions using guidance from the Cornwall Good Seafood guide, Marine Conservation Society's Good Fish Guide, and the Marine Stewardship Council (MSC), and lastly but by no means least, Seafish, the UK's official seafood authority. Just to sense check our recommendations, we’ve cross-checked it against what our boats are actually landing at this time of year.

Why "in season" actually matters

A fish caught in season is a fish caught in good condition, firm flesh, higher fat content where it should be, and better flavour, because it hasn't just spawned or isn't fighting through winter storms to feed. It's also the most responsible choice: buying fish when they're naturally abundant, rather than when a stock is at its most vulnerable (spawning, or already under pressure), is one of the simplest things you can do to support sustainable fishing.

The Cornwall Good Seafood Guide , Marine Conservation Society's Good Fish Guide uses a simple traffic-light system, green (best choice), amber (improving but needs care), red (avoid), based on where and how a species is caught or farmed. It's worth a quick check before you buy, because the same species can carry a different rating depending on the fishery. UK-caught Hake, for example, is currently one of the best-rated white fish choices around, while wild-caught Cod from UK waters has recently been moved onto the red list, with MCS recommending Icelandic or Arctic Cod, or better still, Hake, as a swap. Cornwall's own gill- and fixed-net-caught Hake has been specifically highlighted as a "best choice" catch.

The MSC runs a similar principle through its blue ecolabel, and each autumn backs a "Sustainable Seafood September" campaign encouraging consumers to branch out beyond the UK's "big five" cod, haddock, salmon, tuna and prawns, towards a wider variety of sustainable species actually available on our coastline.

What's in season in September

September is a genuine crossover month. The last of the summer bass, bream and sardines are still around, but the first signs of autumn are showing up on the fishing grounds and market floor too.

Hake — Consistently one of the standout sustainable choices from Cornish waters year-round, and hake caught by gill or fixed net off Cornwall carries a "best choice" MCS rating. A great, meaty cod substitute.
Gurnard — Right in its best stretch (roughly June through October). An underrated, sweet-fleshed fish that's abundant, cheap, and rarely fished to excess. Its one of the species smaller independent fishmongers, and chefs love to champion at this time of year. By the way Gurnard comes in many skin colours, red, orange and grey but they all taste the same.
Lemon sole & Plaice — Both flatfish are at peak quality through the late summer into September, buttery and mild.
Dover sole — Coming into one of its two best stretches of the year (alongside spring), and a genuine local delicacy from South West day boats.
Cuttlefish and squid — Cornish boats see cuttlefish return to the market around September as water temperatures shift, alongside squid, both signalling the start of the cephalopod season.
Native oysters — The English native oyster season traditionally opens in September, running through the colder months, it’s the classic "any month with an R in it" rule. We recommend leaving them until late October to guarantee full shells.
Crab — Still in good, sweet condition; Cornish brown and spider crab remain strong right through September.
Mackerel — Still around, but treat with a little more care than in previous years: North East Atlantic mackerel has been downgraded from green to amber on the Good Fish Guide due to overfishing and unresolved international quota disputes. It's still a reasonable choice, but sardines and anchovies are a genuinely comparable, currently better-rated, oily-fish swap.

What's in season in October

By October, autumn has properly set in, and it's arguably the most consistently rewarding month of the year for the home cook, fish are firm and flavourful, supply is steady, and prices settle outside of summer's seasonal spikes.

Hake, Monkfish — All three come into excellent, reliable condition through October, with monkfish beginning its move into one of its best stretches of the year (Nov–Apr) as autumn progresses.
Cuttlefish — Fully back in season by October, alongside squid, both firmly into their autumn/winter run.
Brill — Holding strong condition into October, a genuine treat-yourself flatfish alongside its cousin turbot.
Skate wings — Coming into its own as the weather turns, a proper autumn classic, best simply cooked with brown butter and capers.
Scallops — Cornish hand-dived scallops start hitting their stride in October as the roe develops and the meat firms up heading into their strongest months (Nov–Mar). Hand-diving is widely regarded as one of the most sustainable ways to source shellfish, since it avoids seabed damage and unwanted bycatch entirely.
Crab — Still strong through October, tailing off as the month goes on.
Sardines — Landings often pick back up in October after a quieter late-summer stretch, alongside squid.

The Cornish Fishmonger Seasonal Chart
Let's look at September & October 

Here's a simple guide to what's genuinely at its best across these two months around the South West coast, combining Seafish and MSC guidance with typical day-boat landings. Availability always depends on weather and quota, so treat this as a compass, not gospel.

Chart compiled from MSC and MCS sustainability guidance, Seafish seasonal reference material, and typical South West day-boat landings. Species availability shifts with weather, quota and stock conditions, so always ask us what's fresh that day!

Buying seasonally and buying well aren't two different things, they're usually the same choice. Ask us what's come in that morning, and we'll point you toward whatever's at its best.