August is one of the best months to enjoy fresh fish and seafood. With warm weather, long evenings and plenty of opportunities for outdoor dining, it is the perfect time to explore lighter dishes, simple grilling recipes and generous seafood platters.
Seasonal availability can vary depending on weather conditions, fishing grounds and daily landings, but August often brings a great choice of British fish and shellfish. From sweet crab and succulent lobster to monkfish, plaice and squid, there are plenty of delicious options to add to your summer menu.
Here is a guide to some of the fish and seafood to look out for in August.
Crab
Crab is a fantastic choice for late-summer dining. Sweet, delicate and versatile, it works beautifully in salads, sandwiches, pasta dishes and sharing platters.
Brown crab meat has a rich, savoury flavour that pairs well with toast, mayonnaise, lemon and fresh herbs. White crab meat is lighter and sweeter, making it ideal for refreshing starters, fishcakes or a simple crab and avocado salad.
For an easy summer meal, try serving dressed crab with crusty bread, a leafy salad and plenty of lemon wedges.
Native Lobster
Native lobster is a luxurious addition to a summer meal and is particularly well suited to a special occasion barbecue, garden lunch or dinner party.
Keep preparation simple to let the flavour shine. Grilled lobster with garlic butter and lemon is always a classic, or serve it chilled with a light mayonnaise, fresh herbs and a crisp seasonal salad.
If you are planning a seafood platter, lobster makes an impressive centrepiece alongside prawns, crab, smoked fish and fresh bread.
Monkfish
Monkfish is a firm, meaty fish that holds its shape well during cooking, making it an excellent choice for the barbecue. Its mild flavour works with bold marinades, aromatic spices and rich Mediterranean-style ingredients.
Try monkfish skewers with peppers, red onion and a lemon-herb dressing, or cook monkfish fillets in a tomato, garlic and olive sauce. It is also delicious in curries, stews and seafood kebabs.
For outdoor cooking, brush monkfish with olive oil, garlic and chilli before grilling until lightly charred on the outside and tender in the middle.
Plaice and Other Flatfish
Flatfish such as plaice are ideal for quick, uncomplicated meals. Their delicate white flesh cooks quickly and works well with classic flavours including butter, capers, lemon and parsley.
A whole plaice can be grilled or baked and served with new potatoes, samphire and a simple green salad. Alternatively, lightly dust plaice fillets with flour and pan-fry them until golden for an easy midweek supper.
Lemon sole and other seasonal flatfish can also make a wonderful choice when you are looking for something light and elegant.
Squid
Squid is a brilliant ingredient for summer cooking. It is quick to prepare, cooks in minutes and can be used in everything from barbecue skewers to salads, pasta and tapas-style dishes.
For the barbecue, marinate squid in olive oil, garlic, lemon and chilli, then cook quickly over a high heat. Serve with a herb dressing or aioli for a simple starter or sharing dish.
You can also add squid to a seafood platter, serve it with grilled vegetables or use it in a fresh Mediterranean-style salad with tomatoes, olives and parsley.
Mackerel and Oily Fish
Oily fish can be a great option for summer grilling thanks to its rich flavour and satisfying texture. Mackerel works particularly well with punchy ingredients such as horseradish, mustard, chilli, citrus and pickled vegetables.
Try grilled mackerel with a gooseberry or rhubarb dressing, or serve smoked mackerel in a salad with beetroot, new potatoes and horseradish crème fraîche.
When buying oily fish, ask your fishmonger what is looking best that day and how they recommend cooking it.
Pollock and White Fish
Pollock is an affordable, versatile white fish that works well in a wide range of recipes. Its mild flavour makes it a useful choice for fish tacos, homemade fish fingers, curries, pies and traybakes.
For a quick August dinner, bake pollock with cherry tomatoes, courgettes, garlic and olive oil. Serve with crusty bread, rice or new potatoes for a colourful and easy seasonal meal.
White fish such as cod and haddock remain popular choices all year round, although availability and pricing can fluctuate. Choosing from the day’s freshest selection gives you the best opportunity to enjoy quality fish while trying something different.
How to Cook Seasonal Fish in August
August cooking should be simple, fresh and full of colour. Let quality fish and seafood take centre stage, using a few well-chosen ingredients to complement rather than overpower the flavour.
Some easy ways to enjoy seasonal seafood include:
- Grilling fish, prawns, squid or monkfish with lemon, herbs and olive oil
- Serving dressed crab with salad, sourdough and fresh lemon
- Baking flatfish with butter, capers and parsley
- Making seafood skewers for a relaxed barbecue
- Creating a sharing platter with lobster, crab, smoked fish and shellfish
- Pairing white fish with tomatoes, courgettes, samphire or new potatoes
Choose What Looks Best
Seasonality is a helpful guide, but fresh fish availability can change from week to week. Weather, catch levels and responsible sourcing all influence what reaches the fish counter.
For the best August seafood, look for fish and shellfish that are fresh, well prepared and suited to the dish you have in mind. Whether you are planning a quick midweek dinner, a barbecue with friends or an impressive seafood platter, there is no shortage of delicious options to enjoy throughout the summer.