Seasonal Fish Calendar: What to Eat When in Hong Kong

A month-by-month guide to Hong Kong's best seasonal fish, covering local catches, imported specialties, and tips for buying from wet markets and high-end sushi counters.

Hong Kong's love for seafood is no secret, from the bustling wet markets of Kennedy Town and Sham Shui Po to the omakase counters of Central, the city consumes more fish per capita than almost anywhere else in Asia. But what many diners overlook is the seasonality of fish. Eating fish at its peak season means better flavour, firmer texture, and often a lower price because supply is abundant. This article provides a practical, month-by-month calendar of what fish to eat when in Hong Kong, with specific species, local sourcing tips, and price ranges based on 2023-2024 market data from the Fish Marketing Organisation (FMO) and major retailers like City’super and YATA.

Whether you are shopping for a home-cooked meal, planning a visit to a sashimi fish guide counter, or exploring omakase in Hong Kong, understanding the seasonal rhythm will elevate your dining experience. Below, we break down the year into four quarters, each highlighting the fish that are at their prime.

Spring (March, May): The Awakening of Local Waters

Spring in Hong Kong brings warming waters and an influx of migratory fish. The Pearl River Delta, which supplies a large portion of local seafood, sees a rise in species such as yellow croaker, pomfret, and sea bass. These fish are leaner after winter, with delicate flesh that suits light steaming or poaching.

Yellow Croaker (黃花魚)

Yellow croaker (Larimichthys crocea) is a staple of Cantonese home cooking. From March to May, wild-caught specimens from the South China Sea are at their fattest. At wet markets like Smithfield Market (Kennedy Town) or Kowloon City Market, a medium-sized yellow croaker (about 300-400 g) costs around HK$60-90 per catty (604 g). Farmed versions, often from mainland China, are cheaper (HK$30-50 per catty) but lack the same umami richness. Look for bright red gills, clear eyes, and firm flesh, signs of freshness.

Silver Pomfret (銀鯧)

Silver pomfret (Pampus argenteus) is prized for its buttery texture and mild sweetness. Peak season runs from April to June. In Hong Kong, it is commonly steamed with ginger and spring onion. At City’super (Harbour City, Times Square), a whole silver pomfret (500-600 g) imported from Taiwan costs about HK$120-160. Local wet markets sell them for HK$80-110 per catty. The fish should have a silvery sheen and no bruising; avoid any with a strong ammonia smell.

Sea Bass (鱸魚)

Wild sea bass (Lateolabrax japonicus) appears in Hong Kong waters from March through May. It is leaner than farmed barramundi, with a clean, sweet flavour. At YATA (Shatin, Tuen Mun, Tsim Sha Tsui), wild sea bass fillets (200-250 g) are priced at HK$70-90 per piece. For whole fish, expect HK$50-70 per catty at Ap Lei Chau Market. Sea bass is excellent for steaming, pan-frying, or making fish stock.

Summer (June, August): Abundance and Variety

Summer is the peak season for many tropical and subtropical fish. The warmer waters of the South China Sea bring mackerel, tuna, and grouper. This is also the time when imported Japanese fish, such as horse mackerel and sea bream, arrive at their best condition, thanks to the Japanese summer fishing season.

Mackerel (鯖魚)

Spanish mackerel (Scomberomorus commerson) and chub mackerel (Scomber japonicus) are abundant from June to August. Mackerel is oily, rich in omega-3 fatty acids, and perfect for grilling or marinating in vinegar (shime saba). At City’super, fresh Spanish mackerel fillets (200 g) cost HK$80-120. Whole fish at wet markets like Tai Po Hui Market go for HK$40-60 per catty. For sashimi-grade mackerel, check the label, it should state "sashimi grade" and be stored at 0-4°C.

Tuna (吞拿魚)

Summer is the prime season for skipjack tuna (Katsuwonus pelamis) and yellowfin tuna (Thunnus albacares). Bluefin tuna is also available but is heavily regulated and expensive. At Sushi Zanmai (Causeway Bay, Tsim Sha Tsui), a lunch set with akami (lean tuna) costs around HK$120-180. Omakase counters like Sushi Shikon (Four Seasons Hotel) serve seasonal tuna cuts (chutoro, otoro) at HK$800-1,200 per piece. For home consumption, YATA sells frozen sashimi-grade yellowfin blocks (200 g) for HK$150-200. Always check the colour: bright red indicates freshness, while brownish hues suggest oxidation.

Grouper (石斑)

Grouper is a summer staple in Cantonese cuisine. Varieties like flower grouper (花斑) and giant grouper (龍躉) are at their best from June to August. At Lei Yue Mun Seafood Street, a live flower grouper (1-1.5 kg) costs about HK$200-300 per catty. Restaurants in Sai Kung charge HK$80-120 per person for a steamed grouper dish. When buying live grouper, look for active movement and clear eyes; dead grouper should be avoided unless you plan to cook it the same day.

Autumn (September, November): The Fattening Season

As waters cool, fish begin to store fat for winter, resulting in richer, more flavourful flesh. Autumn is the season for premium fish like wild salmon, Japanese sea bream (madai), and yellowtail (hamachi). This is also the time when many omakase price tiers peak, reflecting the cost of these high-grade imports.

Wild Salmon (野生三文魚)

Wild Pacific salmon (Oncorhynchus species), especially sockeye and coho, are at their peak from September to November. Unlike farmed Atlantic salmon, wild salmon has a firmer texture and deeper colour. At City’super, wild sockeye salmon fillets (200 g) cost HK$130-180. For sashimi-grade wild salmon, order from Ocean Three (online seafood delivery) at around HK$250-350 per 300 g pack. Note that wild salmon is not as fatty as farmed, so it is best served as sashimi or lightly seared.

Japanese Sea Bream (真鯛)

Madai (Pagrus major) is a prized fish in Japanese cuisine, especially for sashimi and meunière. Its season in Japan runs from October to December, coinciding with the spawning period when the flesh is firm and sweet. In Hong Kong, madai is available at high-end sushi counters like Sushi Ginza Onodera (Central) for around HK$200-300 per piece (nigiri). For home cooking, YATA and AEON (various locations) sell whole madai (500-800 g) imported from Ehime Prefecture for HK$250-400 per fish. The skin should be shiny and the eyes clear; any dullness indicates age.

Yellowtail (鰤魚 / Hamachi)

Yellowtail (Seriola quinqueradiata) is a fatty, flavourful fish that peaks in autumn. The Japanese distinguish between hamachi (younger, smaller) and buri (older, larger). In Hong Kong, hamachi is a staple at izakaya food guide counters and sushi bars. At Sushi Kanesaka (Landmark Atrium), a hamachi nigiri costs HK$150-200. For retail, Uo-Show (Causeway Bay) sells hamachi fillets (200 g) for HK$180-250. The flesh should be pinkish-white with even marbling; avoid any with a greyish tint.

Winter (December, February): Luxurious and Rich

Winter is the season for the fattiest, most luxurious fish. Cold waters concentrate fat in species like Japanese bluefin tuna, snow crab, and flounder. This is also the time when hotpot (打邊爐) culture peaks, with fish slices being a key ingredient.

Bluefin Tuna (本鮪 / Hon Maguro)

Bluefin tuna (Thunnus orientalis) reaches its highest fat content in winter, especially the otoro (belly) cut. In Hong Kong, premium omakase restaurants like Sushi Shi (Wan Chai) and Sushi Yoshitake (Central) offer otoro nigiri for HK$300-500 per piece. For retail, City’super sells frozen bluefin otoro blocks (100 g) for HK$400-600. The price reflects the scarcity, bluefin tuna is overfished, so look for certified sustainable sources (MSC label). When buying, the fat should be evenly distributed and creamy white.

Snow Crab (松葉蟹 / Zuwaigani)

Snow crab season in Japan runs from November to March, and Hong Kong receives regular shipments. The meat is sweet and delicate. At YATA, a whole cooked snow crab (800-1,000 g) costs HK$300-450. For sashimi-grade snow crab legs, AEON sells frozen packs (200 g) for HK$180-250. In restaurants, a snow crab hotpot at Nabe One (Tsim Sha Tsui) costs around HK$400-600 per person. Check the leg joints: if they are blackened, the crab is old.

Flounder (平目 / Hirame)

Hirame (Paralichthys olivaceus) is a winter delicacy in Japan, prized for its firm, translucent flesh. In Hong Kong, it is served as sashimi or nigiri at high-end counters. At Sushi Saito (Four Seasons Hotel), a hirame nigiri costs HK$200-300. For home use, Uo-Show offers whole hirame (600-800 g) for HK$350-500. The fish should have a bright, glossy skin and no discolouration. Hirame is also excellent for karei no nitsuke (simmered flounder), a classic Japanese home-style dish.

How to Choose and Store Seasonal Fish

Knowing the season is only half the battle. Proper selection and storage are essential to enjoy the fish at its best. Here are practical tips based on advice from Hong Kong fishmongers and sushi rice secrets experts.

Buying at Wet Markets

Hong Kong’s wet markets offer the freshest fish, often caught within 24 hours. Visit early (7-9 AM) for the best selection. Look for:

Eyes: Clear, bulging, and shiny, not sunken or cloudy.
Gills: Bright red or pink, not brown or slimy.
Flesh: Firm to the touch; press with a finger, it should spring back.
Smell: A clean, sea-like scent, not ammonia or sourness.
Scales: Tightly attached and shiny, not loose or dull.

For live fish (like grouper or pomfret), the fish should be active in the tank. Avoid any that are floating sideways or gasping.

Storing Fish at Home

Once you bring fish home, store it properly to maintain freshness:

Whole fish: Gut and scale immediately. Wrap in a damp cloth and place in the refrigerator’s coldest part (0-4°C). Use within 1-2 days.
Fillets: Pat dry with paper towels, place on a plate covered with plastic wrap, and store on ice (if possible). Use within 1 day.
Freezing: For sashimi-grade fish, freeze at -20°C for at least 24 hours to kill parasites. Thaw in the refrigerator overnight, never at room temperature.

Seasonal Fish and Omakase in Hong Kong

Omakase counters in Hong Kong pride themselves on sourcing the freshest seasonal fish directly from Japan. Understanding the calendar helps you appreciate the chef’s choices. For example, in autumn, you might see sanma (Pacific saury) or kohada (gizzard shad), both seasonal delicacies. In winter, shirako (cod milt) and ankimo (monkfish liver) appear. Many chefs follow the omakase etiquette guide to explain each piece to diners.

Prices for omakase vary by season. According to omakase price tiers, a lunch omakase in Hong Kong ranges from HK$500-1,200 per person, while dinner can go from HK$1,200-3,000 or more. Seasonal fish, especially bluefin tuna otoro and snow crab, can push prices higher. For example, at Sushi Shikon, a winter omakase dinner (10-12 courses) costs around HK$2,800-3,500 per person, with several courses featuring seasonal catches.

If you want to explore seasonal fish without breaking the bank, consider izakaya in Hong Kong. Many izakaya offer grilled fish (yakizakana) at reasonable prices, for instance, grilled mackerel or salmon belly for HK$80-150 per portion. The atmosphere is casual, and you can sample multiple seasonal items.

Seasonal Fish for Home Cooking

Cooking seasonal fish at home is rewarding and cost-effective. Here are simple preparations for each season:

Spring: Steam yellow croaker with ginger, scallion, and light soy sauce. Serve with steamed rice. Cooking time: 8-10 minutes for a 400 g fish.
Summer: Pan-fry mackerel fillets with salt and pepper, then squeeze lemon juice. Alternatively, make a simple ceviche with fresh tuna, lime, chili, and coriander.
Autumn: Grill wild salmon fillets with miso glaze (white miso, mirin, sake, sugar). Serve with a side of sautéed spinach.
Winter: Hotpot with flounder slices, snow crab legs, and vegetables. Use a kombu dashi broth. Dip in ponzu sauce.

When buying fish for home cooking, check the Fish Marketing Organisation (FMO) website for daily wholesale prices. For example, in early 2024, the wholesale price of silver pomfret was HK$40-60 per catty, while retail at wet markets was HK$80-110 per catty. Knowing the wholesale price helps you negotiate with fishmongers.

Seasonal Fish and Sustainability

Seasonal eating is not only about flavour, it also supports sustainability. When you eat fish in its natural season, you reduce the demand for energy-intensive farming or long-distance transportation. In Hong Kong, overfishing is a concern for species like bluefin tuna and giant grouper. Look for Marine Stewardship Council (MSC) or Aquaculture Stewardship Council (ASC) labels when buying imported fish. Local fish from the South China Sea, such as yellow croaker and pomfret, are generally more sustainable if caught by small-scale fisheries.

For more guidance on sustainable seafood, refer to the WWF Hong Kong Seafood Guide (available online). It rates fish as "green" (eat often), "yellow" (think twice), or "red" (avoid). For example, wild-caught silver pomfret is rated green, while imported bluefin tuna is red. By choosing green-rated fish in season, you help protect marine ecosystems.

Conclusion

Eating fish according to the season is a practice that connects you to nature, supports local fisheries, and delivers superior taste. Hong Kong's unique position as a hub for both local and imported seafood means you can enjoy a diverse range of fish year-round, but knowing when each is at its peak makes all the difference. Whether you are a home cook, a sushi enthusiast, or an omakase regular, this calendar provides a reliable framework for choosing the best fish every month.

Next time you visit a wet market or a sushi counter, ask about the seasonality of the fish. Chefs and fishmongers appreciate informed customers, and you will likely get better recommendations. For further reading, explore our guides on sashimi cut guide, sushi types explained, and izakaya drinks to deepen your knowledge of Japanese seafood culture in Hong Kong.

The Complete Guide to Japanese Food in Hong Kong
Sashimi Fish Guide
Omakase Hong Kong
Omakase Price Tiers
Izakaya Food Guide
Sushi Rice Secrets