What Fish are Peak in October?

Since fish are seasonal, the same as crops, the question of what fish are peak in October is a good one. How to cook the fish is another. At 57%, the U.S. average number of barbeque connoisseurs grilling in the fall barely wanes compared to the 62% who fire up the grill in the springtime, per a recent study. So, whether you want to grill, bake, broil, smoke, steam, sauté, or poach peak fish in October, what’s the best place to find fresh fish? In Connecticut, Maine, and Rhode Island, City Fish Market is the hot spot for fresh seafood.

Where to buy fresh fish Glastonbury, CTOn our City Fish website, we also have plenty of great October seafood recipes. As far as what fish are peak in October in Connecticut, fishing reports say striped bass and blue fish are in abundant supply. Tautog aka black fish are peak in October, as well. Details about these fish plus recipes follow.


Bluefish have a strong fishy flavor and edible skin. The meat is moist, which means it tends to go bad pretty quickly. Bluefish are most commonly eaten raw, poached, baked, or smoked. Frying is a popular way to prepare little bluefish. Culinarily speaking, when cooked correctly, bluefish dishes are divine. The following recipe for Baked Bluefish with Potatoes, Genoese Style makes the claim of being The World’s Best Bluefish Recipe.

Baked Bluefish with Potatoes, Genoese Style


2 bluefish fillets (skin on, about 1 lb. each)

1½ pounds boiling potatoes

2/3 cup olive oil

1 tablespoon chopped garlic

¼ cup chopped parsley

Salt and pepper

16×10-inch casserole dish, enameled cast iron is recommended

Basting spoon

Preheat the oven to 450 degrees. Peel and slice the potatoes to about ⅛-inch thick. Mix half the garlic with the potatoes as well as half the parsley, half the olive oil, and a liberal amount of salt and pepper. Evenly arrange the potatoes on the bottom and sides of the casserole dish. Place the dish in the upper third of the preheated oven. After 15 minutes, remove the dish and place the blue fish fillets on the potatoes skin-side-down. Mix and pour the remaining olive oil, garlic, and parsley over the fillets. Add salt and pepper with liberality and place the casserole dish back in the oven for 10 minutes. After removing the dish from the oven, baste the fish and exposed potatoes with the oil in the dish. Switch the unbrowned potatoes at the dish bottom with the browned potatoes on the sides of the dish. Bake for 5 minutes more and enjoy!

Striped Bass

Don’t miss striped bass when you explore what fish are peak in October. In great contrast to bluefish, the flavor of striped bass doesn’t have a hint of fishiness. Striped bass has white, flaky flesh that seems buttery with no butter added. In short, striped bass is sumptuous. Enjoy the glories of striped bass with little more than a squeeze of fresh lemon. Incredibly versatile, striped bass can be broiled, sautéed, oven roasted, steamed en papillote (cooked and served in a paper wrapper), and steamed. Check out this 5-star recipe for Broiled Striped Bass with Ginger-Scallion Oil found at FoodandWine.com  

Blackfish – TautogFresh Fish Market Stonington, CT

Its sweet, subtle flavor makes Tautog aka Blackfish a popular saltwater fish. This lean, firm fish is yummy grilled, broiled, or blackened. The pure white meat of this fish is delicious in New England fish chowder recipes, as well. Overcooking blackfish is easily done so keep a careful eye on it. GloriousRecipes.com offers 11 blackfish recipes you can try, all of which are “absolutely delicious.”

The best place to get fish in season if you live in CT, MA, or RI is City Fish Market. We have served the area for 85 years, and our location is 884 Silas Deane Hwy, Wethersfield, CT 6109. It encompasses a retail sales area; a restaurant; 100,000 cubic feet of -10 degrees frozen storage; 70,000 cubic feet of 34-degree cold storage; a 5,000-gallon lobster pound; and more. We have what fish are peak in October plus all other seasonal selections year-round. Contact us today by filling out our online form or calling 860-522-3129.

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