Find the peak months of availability for delicious Florida seafood products.
Florida ranks among the top 12 U.S. states for fresh seafood production. Florida fishermen catch more than 84% of the nation's supply of grouper, pompano, mullet, stone crab, pink shrimp, spiny lobsters and Spanish mackerel.
Seafood is sustainable when the population of that species of fish is managed in a way that provides for today's needs without damaging the ability of the species to reproduce and be available for future generations. If you buy fish managed under a U.S. fishery management plan, you can be assured it meets 10 national standards. Florida fishermen are required to follow federal and state laws when harvesting seafood.
Florida Seafood Peak Months of Availability
Note: Availability can be affected by weather and other conditions, as well as quota limits. Most Florida seafood products are available frozen year-round.
- Alligator: Year-round
- Blue Crab: May through October
- Clams: Year-round
- Flounder: May through November
- Grouper*: April through November
- King Mackerel*: January, May, June
- Mahi-Mahi: April, May
- Mullet: January, September, October, November, December
- Mullet Roe: November, December
- Oysters: Year-round
- Pompano: January, February, March, April
- Snapper — Red: August, September, October, November, December
- Snapper — Yellowtail: March, April, May, June
- Snapper — Others: Year-round
- Shrimp: May through December
- Spanish Mackerel*: January, February, November, December
- Spiny Lobster: August through December
- Stone Crab Claws: January, February, March, April, October, November, December
- Swordfish: September, October, November
- Tilapia: Year-round
- Tilefish*: Year-round
- Yellowfin Tuna: June, July, August
*Availability subject to quota closure
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Florida's commercial fishermen harvest a variety of seafood all year long. Get details on many popular Florida seafood favorites and their peak months of availability.
