These Are The Fish To Eat In March, According To An Ex-Fisherman Chef

Each month, a different chef, fishmonger, butcher or greengrocer tells C&TH what the best of the season is. Seafood specialist chef Alex Aitken (and ex-fisherman) shares March’s best catches. As told to Tessa Dunthorne. 

Ex-Fisherman and Chef Alex Aitken On The Fish In Season In March

March is a month that doesn’t shout abundance (yet) but it does mark a shift in the kitchen. You still have the warmth and depth of winter foods, but you can begin to lift dishes with freshness, whether that’s a squeeze of hardy citruses, or a handful of windowsill herbs. It’s around now that we can swap our heavy braises for gentler roasts and pan-fried dishes. 

I live and cook by the coast, so I have begun to notice the fishing boats heading out more regularly. And I’ve also spotted the first shoots of wild garlic, morel mushrooms and purple-sprouting broccoli. I like to steam the latter of these lightly before finishing with a smashed fried egg, chives, garlic, and a drizzle of good olive oil. 

As spring comes, the catch of the day is in flux

In terms of moments that mark the food calendar this season, Mother’s Day is a good chance to gather over a Sunday lunch, and you might want to start planning your Easter menus, signalling lamb, eggs and foods that feel celebratory. At this time of year, favourites include a twice-baked cheese soufflé, or smoked salmon cannelloni to start, followed by dishes such as chicken with prawn and lobster. 

Which Fish Should You Eat In March?

British waters offer excellent species in March. There’s a couple I love.

Ling, which is abundant through early spring, responsibly sourced in the UK. It’s often overlooked despite being a fantastic eating fish with a firm, almost meaty texture. It works beautifully roasted straight on the bone, or gently poached. Chefs love it because it holds flavour well without being delicate. 

Other than that, hake, pollock and whiting are all landed regularly now. They’re sensibly priced, and when handled properly, superb eating. They’re a bit unfashionable! But buy what’s being landed right now rather than what’s trending, and you’ll get a cleaner flavour, firmer texture, and a better sense of the season. 

Don’t Forget This One Ingredient: Whiting

Whiting deserves more attention. It’s delicate, sweet, and cooks beautifully. From a sustainability and a cost perspective, it makes enormous sense, especially for the home cook who will also find it straightforward. Lightly dust it in flour, season well, and confidently pan-fry. Don’t overcook. 

Use This Offcut: Heads and Frames

Buying a whole fish is one of the simplest ways to reduce waste and get better value. The bones, heads and frames make for excellent, quick stocks – especially if roasted first – which then become the backbone of soups, sauces and broths. Trimmings can be folded into fishcakes, rilettes or spring filling. Skin, properly crisped can add texture and flavour as savoury garnishes. Cheeks and collars are tender and respond well to grilling and slow braising. There’s so much more potential! 

Aitkens recommends whiting fish for the month ahead

Speedy March Meal: Pan-Fried Whiting

One of my favourite simple dishes at this time of year is pan-fried whiting with brown butter, lemon and capers. It takes minutes, wastes nothing and lets the fish speak for itself. Serve it with something green (spring greens, leeks or spinach), and you have a meal perfectly in step with the season.

One More March Tip: Throw Out The Recipes

If there’s one seasonal rule I’d offer for March, it’s this: don’t chase recipes, chase ingredients. If your fishmonger suggests something different from what you had in mind, listen. Seasonality isn’t about rules but it does ask that you pay attention. If you can’t find exactly what a recipe calls for, buy what looks best that day and adjust.

Alex Aitken is the chef patron at Harbour Hotels and the Jetty in Christchurch (95 Mudeford, Christchurch BH23 3NT). harbourhotels.co.uk