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10 min
03/07/2026
Monsoons in India are that one time when fishermen tend to go on a break, not because the fish are asleep or scarce, but because June to August is the peak breeding season for most saltwater fish and other species. There is also a government mandate that bans fishing for 45 to 61 days along India's east and west coasts. This mostly applies to saltwater fish caught in the open sea. Farmed and river-sourced freshwater fish remain available and are treated as the safer monsoon option. To learn more, read on.
To get more fish, they need to be left alone to let nature take its course and multiply in number. Indian monsoons are when they tend to breed, and this is why every year, the Department of Fisheries imposes a uniform ban on mechanised vessels in the Indian Exclusive Economic Zone – the east coast is shut from mid-April to mid-June and the west coast from June 1 to July 31, each lasting roughly 61 days. The ban exists for conservation and effective management of fishery resources, and it also keeps fishing crews off dangerously choppy seas during peak rainfall.
Beyond the legalities, there's a food-safety reason too, as the heavy rain increases the risk of water contamination, and any fish caught or stored during this period can carry a higher load of bacteria and pathogens, which is part of why older generations passed down the advice to skip seafood once the rains set in.
You also need to consider making sustainable choices during this period, consuming dried, salted and fermented fish, which many coastal households stock up on before the rains, along with farmed aquaculture species that fall outside the ban. This is integrated into many coastal communities across Goa, Maharashtra, Bengal, Kerala, Andhra Pradesh, and the Northeast, from consuming sukhem and bombil chilli fry to shutki maach bata, preserving fish through the rains.
The monsoon fishing ban applies to mechanised sea fishing, not to inland rivers or aquaculture ponds. Freshwater fish such as rohu, katla, and mrigal are commercially farmed in fishing ponds across eastern and northern India, and this supply chain remains uninterrupted regardless of the monsoons and unaffected by the coastal ban. This is why freshwater fish, especially riverine ones, remain popular and easy to find in states like West Bengal and Bihar during the monsoon, as sea fish become scarce.
That said, it does not imply that all river fish are up for fishing, as the fish in the wild, especially those in ponds and rivers that are not farmed, also spawn during the monsoon. Fish like rohu have breeding habits that peak during the rains. The difference between most of the rohu and katla sold in markets today is that they are farmed rather than caught in the wild. The same rule that applies to wild species in freshwater bodies also applies to sea fish during their breeding window.
If you still want your fish varieties this monsoon season, or even don't want to cut fish out entirely, these are the monsoon fishes that you can consider getting:
Hilsa (Ilish): This fish is the most prized monsoon fish variety, and its seafood dishes are simply too irresistible not to sample. Shorshe ilish, bhap ilish and ilish paturi are the most iconic dishes. As much as this fish is loved among Bengalis, it is also overfished, and it migrates upriver to spawn during the monsoons. So treat this fish as an occasional indulgence. The prices are also eye-watering at this time, reaching almost ₹5000 for the premium grade and heavier fish.
Rohu: A freshwater carp available year-round from ponds and fish farms, making it a reliable monsoon choice.
Barramundi (Bhetki or Chonak): This fish, like basa, is widely farmed and also inhabits estuaries and freshwater systems. Even when offshore fishing slows, farmed and inland supplies keep it available in many markets.
Red snapper: This is a saltwater fish typically caught from deeper coastal waters, but in some areas like Maharashtra, they are sold during monsoons for a brief period, towards the end of July and early August.
Magur (walking catfish): A hardy freshwater fish that survives in low-oxygen waters and is available during the monsoon.
Singi (stinging catfish): Another freshwater catfish commonly eaten during the rainy season, prized for its rich flavour, is farmed year-round.
Katla: Another popular freshwater carp commonly farmed across India and widely eaten during the rainy season.
Tilapia: Farm-raised tilapia is available throughout the monsoon because it does not depend on sea fishing.
Basa: Mostly aquaculture-raised, basa remains a popular fish choice given its subtle flavour, preferred across eateries for a multitude of dishes, and remains easily available despite seasonal marine fishing restrictions.
Freshwater prawns: Farmed freshwater prawns continue to be sold during the monsoon, unlike wild-caught marine varieties. White, small, and tiger prawns are the freshest this season.
Lobsters: Wild lobsters, just like some saltwater fish, are hard to find, but they can be found in some markets. Most stocks are frozen, with fresh ones commanding high prices given their limited availability.
Bombay Duck (Bombil): Fresh catches are reduced during the fishing ban, but dried Bombay duck, preserved before the monsoon, remains a traditional rainy-season favourite in western India.
Since monsoons are the peak breeding season, you should abstain from consuming any baby fish, especially those that are out of season.
Adaptation is deeply ingrained in human nature, and long before the fishing ban was even formulated and implemented, the coastal communities across the country had already chalked out ingenious plans to include fish in their diet during the monsoon. Different coastal belts have different strategies.
The West Coast experiences annual monsoon fishing bans for mechanised boats, typically during June and July, allowing marine ecosystems and breeding fish populations to recover. Many communities adjust their diets and cook seafood dishes using what’s seasonally available. Some common adaptations include:
Switching from premium marine catches to smaller local fish, such as sardines and mackerel, when available.
Incorporating freshwater and farmed fish into everyday meals.
Using dried fish (Bombil), pickles, and preserved seafood that were prepared before the monsoon season.
Cooking richer coconut-based curries, spicy gravies, and fried seafood that taste heavenly during rainy weather.
The seafood dishes along the Konkan coast and in coastal Karnataka lean towards comforting dishes such as neer dosa with fish curry, ghee roast fish, dried fish chutneys, and tangy curries made with souring agents like tamarind and kokum.
With mechanised fishing restricted and many beach shacks closed for the season, Goan markets in Mapusa and Margao continue to teem with shoppers looking for sardines, mackerel (fish fry), prawns (when available), and dried fish. Fresh catches are from nearby water bodies, with frozen seafood and dried fish the norm during monsoons. Locals like to relish xitt kodi, the pairing of steamed rice and locally prepared fish made with Goan masala (kokum, coconut, and chilli). Chasing luxurious seafood takes a backseat during this season, with lobsters and crabs off the market and off the table.
Like most coastal communities, Kerala is heavily reliant on fish, and you can expect to spot fish like karimeen (karimeen pollichathu, which is a banana-wrapped fish delicacy), sardines, mathi or chala (used to make kudampuli mathi curry). Move from Ernakulam to Kozhikode, traversing different fish-eating regions, and watch the masalas, fish names and the seafood dishes change. The fish are prepared in coconut oil, often with onions, simple spices and curry leaves, a part of most dishes.
The eastern coastline follows a different monsoon calendar, with fishing bans beginning earlier than those on the west coast. Local communities adapt by relying on freshwater fish and whatever is farmed locally.
Tamil Nadu’s wet markets are busy, especially places like Kasimedu Market. Catch local fish in local messes around Chennai with seafood dishes flavoured with pepper, tamarind and curry leaves, with deep frying often involved. Dishes include nethili fry, prawn thokku, vanjaram fry and crab masala.
Andhra cuisine sticks to its tangy, chilli-infused dishes that feature dal, using whatever fresh catch is available.
Odisha and West Bengal often feature freshwater fish alongside seasonal marine varieties like prawns and crabs, with hilsa sought after in Bengal and crabs and prawns sourced from Chilika Lake in Odisha. These dishes get a mustard oil and panch phoron tadka for soulful, rich fish dishes.
Across India's coastline, fish markets shift with the seasons, and unlike the drier months when freshwater fish and saltwater fish are aplenty, fishmongers stock up on freshwater fish, farm-bred fish, smaller locally caught species, frozen seafood, dried fish preserved before the rains and fish transported from active fishing areas.
Fish Factor |
Saltwater (Sea) Fish |
Freshwater (River or Pond) Fish |
Breeding overlaps with the monsoon |
High: species like hilsa, mackerel, pomfret and prawns spawn in these months |
Present in wild rivers, but farmed stock is bred and harvested year-round in controlled ponds |
Government fishing ban |
Yes. Mechanised marine fishing is banned for 45-61 days on the east and west coasts |
Not applicable. The ban targets sea fishing, not pond aquaculture or inland rivers |
Typical monsoon sourcing |
Dried, salted or frozen stock bought before the ban, or fish from non-banned coastal stretches |
Fresh, farmed supply such as rohu, katla and mrigal from aquaculture ponds |
Safety consideration |
Higher risk of contamination from runoff and improper storage of unsold catch |
Generally considered the safer everyday choice through the season |
Popular monsoon substitutes |
Dried bombil, salted mackerel, sukat, shutki |
Rohu, katla, mrigal curries; farmed prawns, basa, tilapia |
Avoiding fish during the monsoon isn't an outdated superstition; it is a mix of sustainable consumption, food safety, and fishermen being restricted from venturing out into the rough seas. Seafood spoils easily if not stored properly, and during monsoons, relying on freshwater-farmed fish, dried and fermented preparations, and aquaculture species comfortably fills the need for fish.
It is advised not to consume fish during the monsoon unless sourced from trusted sources, due to the risk of consuming fish from contaminated water bodies, and because it is their breeding season.
