Fish

Family: Solanaceae Hot Pepper

Planting Schedule

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A glossy, lantern-bright pepper with a smooth, thick-walled feel and a lively, gently piquant flavor that blooms from the first bite.

“Fish” develops into a specialty standout—deeply colored at maturity and wonderfully crisp in texture—ideal for showcasing in bold, flavorful preparations and for turning garden-fresh harvest into vibrant, sauce-ready color. Grow it for its distinctive presence in the bed and its dependable, full-season performance to maturity in about 75 days.

Light: Full SunMaturity: 75 DaysHabit: Bush

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Fish Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Apr 6th	Jul 20th	Oct 3rd – Aug 29th
Zone 2b	Mar 27th	Jul 10th	Sep 23rd – Aug 25th
Zone 3a	Mar 27th	Jul 10th	Sep 23rd – Sep 1st
Zone 3b	Mar 31st	Jul 14th	Sep 27th – Sep 21st
Zone 4a	Mar 27th	Jul 10th	Sep 23rd – Sep 24th
Zone 4b	Mar 25th	Jul 8th	Sep 21st – Sep 27th
Zone 5a	Mar 20th	Jul 3rd	Sep 16th – Sep 30th
Zone 5b	Mar 16th	Jun 29th	Sep 12th – Oct 5th
Zone 6a	Mar 13th	Jun 26th	Sep 9th – Oct 10th
Zone 6b	Mar 7th	Jun 20th	Sep 3rd – Oct 16th
Zone 7a	Mar 2nd	Jun 15th	Aug 29th – Oct 20th
Zone 7b	Feb 20th	Jun 5th	Aug 19th – Oct 28th
Zone 8a	Feb 11th	May 27th	Aug 10th – Nov 5th
Zone 8b	Feb 2nd	May 18th	Aug 1st – Nov 12th
Zone 9a	Jan 16th	May 1st	Jul 15th – Nov 26th
Zone 9b	Dec 22nd	Apr 6th	Jun 20th – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Bush
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

“Fish” is built for show: thick walls mean it stays crisp instead of going flabby, while the heat comes on bright and forward. Treat it like a flavor vehicle—roast/pickle or blitz into a spoonable sauce that clings instead of thinning out.

Best Uses

shallow-roast or blister for a crisp char and sweet-heat release
quick-pickling or vinegar brine to keep the pepper snappy
pureeing into a red pepper paste or sauce base (thick, spoonable texture)
finely slicing raw onto tacos or rice bowls for fast, crisp heat

Flavor Profile

gentle-to-moderate piquancy clean, peppery snap smooth, thick-walled bite with crisp resistance bright, lantern-like heat that blooms quickly

Kitchen Pairings

lime garlic smoked paprika black beans cilantro chicken or pork

Frequently Asked Questions

What common pest or disease affects Capsicum annuum (fish pepper), and how can I manage it at home?

Fish pepper (Capsicum annuum) is commonly hit by aphids and thrips, which can also spread pepper viruses. Check the undersides of leaves weekly and spray affected plants with a strong jet of water first, then use insecticidal soap if they persist (especially in the first 6–8 weeks after transplanting). If you see gray-brown leaf spots or damping-off in seedlings, discard infected starts, avoid overhead watering, and keep airflow tight by spacing plants properly.

How often should I water Capsicum annuum during the main growing phase?

During fruiting (roughly weeks 6–end, leading up to the ~75-day maturity), water deeply enough to moisten the root zone, then wait until the top 1–2 inches of soil feel dry before watering again. Aim for consistent moisture—water about 1–2 times per week depending on heat and container vs. ground—but avoid soggy soil, which promotes root issues in Solanaceae peppers. Mulch around the base to reduce moisture swings that can cause leaf drop and poor fruit set.

How do I know when my fish pepper is ready to harvest?

Harvest fish pepper at full size when the fruit is glossy and fully colored according to your variety’s target color; for most peppers, color change plus firmness is the cue. You can also harvest earlier for green peppers, but at ~75 days from transplant or near maturity you should expect the strongest flavor and best size. Use scissors or pruners to cut the fruit, leaving the stem attached to avoid tearing the plant.