Eating seasonally applies to fish, too: chefs from New York, Cape Town, and Tokyo describe how species and flavors shift throughout the year based on water temperature, weather, and maturity—fatty winter fish like buri and ankimo give way to lighter spring–summer options like sayori, hamo, and shellfish; even single species (like conger eel and yellowtail) taste different as they age across seasons. Rising ocean temperatures are already reshaping these patterns, with autumn fish like Pacific saury appearing in August, and sourcing shifting north for colder-water species like lobster—prompting kitchens to stay flexible and closely tuned to the environment.