What Gulf Seafood Is in Season This Spring

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Gulf Shores & Orange Beach

Spring Seafood Guide: What to Order In Season

Gulf Shores and Orange Beach serve seafood year-round, but if you want the freshest meals, ordering what’s in season makes a real difference. Below are four popular Gulf Coast favorites that are widely available during the spring months—plus simple prep ideas and local places to try them.

Summary

Spring in Gulf Shores and Orange Beach highlights oysters (season ending in March), grouper (March–April), hard- and soft-shell crab, and mullet (March–April). This guide includes simple prep ideas like Oysters Rockefeller, grilled or fried grouper, and battered soft-shell crab, plus local recommendations such as the Flying Harpoon, Original Oyster House, Sea-n-Suds, Lulu’s, Bahama Bob’s, King Neptune’s, Acme Oyster House, and Billy’s Seafood. For peak freshness, order seasonal catches at local restaurants or shop nearby markets during spring.

Spring Season Snapshot

Oysters
Season wraps in March
Grouper
March–April
Crab
Hard & Soft Shell
Mullet
March–April

Oysters

March is typically the end of oyster season, so spring travelers should take advantage while they can. It’s easy to find oysters served grilled, fried, or raw on the half shell, often paired with a variety of sauces.

Local spots to try: Flying Harpoon, Original Oyster House, and Sea-n-Suds.

Simple Oysters Rockefeller Method

  1. Clean oysters and briefly boil them in their shells.
  2. Let cool, then remove the top shell.
  3. Finely chop cooked bacon, bread crumbs, cooked spinach, green onions, parsley (food processor works well).
  4. Mix in ~3 tbsp olive oil, a dash of hot sauce, and salt to taste.
  5. Place oysters on the half shell on a pan and add a dollop of topping.
  6. Bake at 450°F for 10 minutes, then broil until the tops brown.

Grouper

Grouper (a member of the sea bass family) is in season during March and April. Its firm texture and mild flavor make it versatile—great baked, fried, pan-seared, poached, or grilled. For grilling, let fillets sit in a marinade for a couple of hours, or keep it simple with a dry rub.

Prefer to order out? Try Lulu’s (when available) or Bahama Bob’s for fried grouper during the season.

Hard-Shell & Soft-Shell Crab

Spring brings crab back into the spotlight. Hard-shell crab delivers the classic crack-and-pick experience, while soft-shell crab skips the hassle and is best grilled or fried and battered rather than boiled.

Order soft-shell: Try the soft-shell crab dinner at King Neptune’s Seafood.
Po’ boy option: Get the soft-shell crab po’ boy at Acme Oyster House.

You can also find crab claws listed as appetizers on many local seafood menus.

Mullet

Mullet is a lean, firm fish popular along the Gulf Coast, with many preparation styles. Since mullet is in season March through April, spring is an ideal time to buy it fresh from a local seafood market or ask restaurants what their fresh catch is—there’s a good chance mullet will be on the list.

Fresh market pick: Billy’s Seafood in Bon Secour is a recommended stop for fresh mullet during the season.

Plan a Spring Stay Built Around Fresh Seafood

For peak freshness, order what’s in season at local restaurants or shop seafood markets during spring. Book your stay with Brett/Robinson and enjoy Gulf Coast flavors just minutes from your vacation rental.

Frequently Asked Questions

Which Gulf seafood is in season during spring in Gulf Shores and Orange Beach?
Spring highlights oysters (season wraps up in March), grouper (March–April), hard- and soft-shell crab, and mullet (March–April). For the freshest meals, order what’s in season at local restaurants or buy from nearby markets.
Where should I go for oysters, and how can I enjoy them?
You’ll find great oysters at the Flying Harpoon, the Original Oyster House, and Sea-n-Suds. Enjoy them grilled, fried, or raw on the half shell with a variety of sauces—ideally before the season ends in March.
Do you have a simple Oysters Rockefeller method I can follow at home?
Yes. Clean fresh oysters and briefly boil them in their shells. Let them cool, remove the top shell, then top half-shell oysters with a mixture of finely chopped cooked bacon, bread crumbs, cooked spinach, green onions, and parsley mixed with about 3 tbsp olive oil, a dash of hot sauce, and salt. Bake at 450°F for 10 minutes, then broil until browned.
What’s the best way to prepare spring grouper, and who serves it locally?
Grouper’s firm, mild fillets work well baked, fried, pan-seared, poached, or grilled. For grilling, marinate for a couple of hours or use a dry rub. For ordering out during March–April, try Lulu’s (when available) or Bahama Bob’s for fried grouper.
What should I know about crab and mullet in spring?
Spring brings both hard- and soft-shell crab. Hard-shell offers the classic crack-and-pick, while soft-shell skips the hassle and is best grilled or fried and battered. Try King Neptune’s Seafood for a soft-shell dinner or Acme Oyster House for a soft-shell po’ boy. Mullet is in season March–April—buy it fresh at local markets (Billy’s Seafood in Bon Secour is a recommended stop) or ask restaurants about their fresh catch.

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