Ingredients
Browse 31,078 ingredients in the Recidemia encyclopedia
– 10 fresh bombay duck
Peak season is June to October during the monsoon months in the Arabian Sea, with best availability in Indian and South Asian markets during these months. Year-round availability exists in dried and salted forms in coastal regions and specialty Asian markets.
– 1½ lbs cooked large shrimp with tails
Year-round; farmed shrimp are available continuously, though wild-caught Gulf shrimp peak in spring and fall.
– 1½ lbs pre-shelled and de-veined raw shrimp
Year-round; farmed shrimp are available consistently throughout the year. Wild-caught shrimp peak seasonally depending on region and species, typically spring through fall in temperate waters.
– 10 medium to large crabs
Peak season varies by species and region; Atlantic blue crabs are typically best in summer through fall, while Dungeness crabs peak in winter, and king crabs are harvested primarily in winter months. Availability and quality remain relatively consistent year-round in most markets due to international trade.
* 12 king prawns
Year-round availability in most markets, though supplies from wild-caught sources peak during natural breeding seasons (typically May to October in Indo-Pacific regions). Farmed king prawns maintain consistent supply throughout the year.
-1/2 ounce can low-sodium tuna
Year-round. Canned tuna is a shelf-stable product with consistent availability throughout the year regardless of fresh tuna seasonality.
-1/2 ounce can salmon
Year-round. Canned salmon is processed and shelf-stable, available consistently throughout the year regardless of fresh salmon seasons.
-1/2-ounce can salmon
Year-round. Canned salmon is available consistently due to the canning process, though the source fish are typically harvested during summer salmon runs in the Pacific Northwest and Alaska.
-1/2-ounce can tuna
Year-round. Canned tuna is a shelf-stable processed product available consistently throughout the year.
-1/2 oz can tuna
Year-round; canned tuna is shelf-stable and available continuously due to global fishing and processing operations.
/ 150 g canned sardines
Fresh sardines peak seasonally from May through October in the Atlantic and Mediterranean, though commercial fishing varies by region. Canned sardines are available year-round as shelf-stable products.
– 180 g crabmeat or surimi
Crabmeat seasonality varies by species and region: blue crabs peak May–December in the Atlantic; Dungeness crabs peak December–June on the Pacific coast; king crabs peak October–February in Alaska. Surimi is available year-round as a processed product.
/ 1 kg carp
Year-round as a farmed product; wild carp peaks in autumn and winter months when flesh is fuller and firmer.
/ 1 kg pike
Peak season for pike is autumn through early spring (September–March), when the fish has the best flavor and texture; summer specimens are often softer and less desirable for culinary use.
/ 1 kg sheatfish
Available year-round due to widespread farmed cultivation in Europe, though wild populations are most abundant in spring and autumn migrations.
/ 1 kg sheat fish
Year-round availability, especially from farmed sources. Wild populations have variable seasonal availability depending on regional water conditions and fishing regulations.
/ 1 lb dried fish
Year-round; dried fish is a shelf-stable preserved product available continuously, though the freshness and quality of newly-dried stock varies seasonally depending on regional fishing seasons.
/ 1 lb dry or fresh fish
Seasonality varies significantly by species and region. Cold-water fish like salmon and cod have defined seasons (typically fall and winter in temperate regions), while tropical fish are often year-round. Frozen fish is available year-round. Dried fish is shelf-stable and available year-round.
/ 1 lb fresh baby squid
Peak season is spring through early fall (April–September) in most Northern Hemisphere waters, though availability varies by region and fishing grounds. Mediterranean and Atlantic supplies are most abundant during warmer months. Frozen baby squid is available year-round in most markets.
/ 1 lb stock fish
Year-round. As a dried, preserved product, stock fish is available throughout the year, though traditional production occurs during fishing seasons (typically spring-summer in Northern Europe) followed by the months-long drying process.
/ 1 lb white fillets
Seasonality varies by species and region; cod and haddock peak in winter months (November–March in the North Atlantic), while other varieties such as sole and flounder have spring and summer peaks. Farm-raised white fish fillets are generally available year-round.
/2 lb raw prawns with shells
Peak season varies by region and species; generally spring through early autumn in Northern Hemisphere temperate waters, with wild-caught populations declining in winter. Farmed prawns are available year-round in most markets, though quality and availability fluctuate seasonally by geography.
– 2 lbs fish fillets of your choice
Seasonality varies significantly by species and geographic region; many temperate-water fish are in peak condition during cooler months (fall and winter), while tropical species remain consistent year-round. Wild-caught fish fillets follow natural spawning and migration patterns, while farm-raised varieties are often available year-round.
.2 lbs. fresh sea mussels
Mussels are available year-round in most markets due to established aquaculture operations; however, peak season in wild populations occurs in autumn and winter (September–March in Northern Hemisphere), when they are plumpest and flavor is most pronounced.
– 2 lbs large raw shrimp
Shrimp availability varies by region and species; wild-caught shrimp typically peak in summer and fall, while farmed shrimp are available year-round with consistent supply.
– 2 lbs shrimp
Year-round availability in most markets due to global aquaculture and wild harvesting. Peak availability of wild-caught shrimp varies by region and species, typically spring through fall in Atlantic waters.
– 2 slices of smoked salmon
Year-round, as smoked salmon is a processed, shelf-stable product. However, premium wild-caught salmon smoked immediately after harvest is most abundant during summer and autumn spawning seasons.
/ 300 g salmon fillet
Wild salmon peaks seasonally by species and geography—Atlantic runs spring through early fall; Pacific Chinook and Sockeye peak summer through early fall. Farm-raised salmon is available year-round.
– 3 crabs
Seasonality varies significantly by species and region. Blue crabs peak in summer and early fall; Dungeness crabs are best from November through June; stone crabs are winter-only (October–May). Soft-shell crabs appear briefly in late spring and early summer during molting season. Year-round availability exists for frozen and processed crab products, though fresh live crabs follow regional seasonal patterns.
– 3 crawfish tails
Peak season is winter through spring (December–June in Louisiana), with maximum availability in March–April during the commercial harvest season. Availability varies by region; wild crawfish are less abundant outside peak season, though farm-raised crawfish are available year-round with diminished quality and higher prices outside peak months.
– 3 fish
Seasonality varies by species and region; cold-water fish (cod, halibut) peak in winter months, while warm-water species (sea bass, snapper) and migratory fish (salmon, tuna) have distinct seasonal runs. Wild-caught fish availability fluctuates with spawning cycles and regional regulations; farmed fish are increasingly available year-round.
– 3 lbs crab
Seasonality varies by species and region: blue crabs peak in late spring through early fall in North America; European edible crabs are best in winter months; king crabs and snow crabs are harvested from October through January. Some regions maintain year-round supply through aquaculture and frozen products.
– 3 lbs shrimp
Year-round availability due to global aquaculture and wild harvesting across different hemispheres; wild Gulf shrimp peaks in warmer months.
– 4 kg cleaned mussels
Peak season is September through April in the Northern Hemisphere, though farmed mussels are available year-round in most markets. Wild mussels may have seasonal closures due to biotoxin monitoring.
4 oz fish (4 or 5 varieties such as: stripped black bass
Striped bass is available year-round from farmed sources; wild striped bass has seasonal availability depending on regional regulations, typically spring through fall in most North American markets.
/ 4 oz ground crayfish
Crayfish are typically harvested from late summer through fall in North America and Europe, though farm-raised varieties extend availability. Ground and processed crayfish products are year-round, as they are shelf-stable when properly dried and stored.
4 oz halibut
Halibut seasons vary by region: Pacific halibut is typically in peak supply March through October, with peak availability June through August. Atlantic halibut is available year-round but best during winter months.
– 4 pieces of fish
Seasonality varies significantly by species and region; most temperate fish species peak in flavor during cooler months (autumn and winter), while tropical species are available year-round in their native waters. Availability in markets is influenced by spawning cycles, migration patterns, and regional fishing seasons.
/ 500 g carp or pike
Year-round for farmed carp and pike, though wild-caught specimens are typically available autumn through spring in temperate regions. Farmed production peaks in late summer and autumn for holiday consumption.
/ 500 g fish
Seasonality varies significantly by species and geographic region. Most fish species have peak seasons corresponding to spawning cycles and water temperatures; for example, salmon peaks in summer and early fall, while cod is best in winter months. Year-round availability has increased through aquaculture and global distribution networks, though wild-caught fish exhibits pronounced seasonal variation.
– 500 g side of tasmanian salmon
Year-round, as Tasmanian salmon is farmed and harvested continuously throughout the year with no natural seasonal closure.
.5 kg / 1 lb raw shrimp
Year-round availability in most markets due to global aquaculture and cold-water harvesting, though peak season varies by region and species. Wild-caught cold-water varieties are typically most abundant in winter months.
.5 lb fresh tuna steak
Peak season varies by species and region; Atlantic bluefin is typically available April through November, while Pacific yellowfin is available year-round with best quality in summer months. Frozen tuna steaks are available year-round and maintain excellent quality when properly processed.
.5 lbs. medium-size shrimps
Year-round availability; farmed shrimp dominate global supply. Wild-caught varieties, such as Gulf white shrimp and coldwater species, peak seasonally (spring and fall for Gulf varieties; autumn through winter for northern stocks).
.5 lbs of fish
Seasonality varies significantly by species and geography; cold-water fish such as halibut peak in winter months, while warm-water species follow different cycles. Many fish are now available year-round through aquaculture and global trade, though wild-caught varieties maintain seasonal variation.
.5 pounds of scallops. as you will see
Peak season varies by species and region: Atlantic sea scallops are best October through March; bay scallops peak December through March. Farmed scallops and frozen products are generally available year-round.
– 6 large conch
Year-round availability in Caribbean and Latin American markets, though peak availability is summer and early fall; availability in North American and European markets is more limited and subject to import restrictions and sustainability regulations.
.6 oz to 28.8 oz of fish
Peak availability varies by species and geography; wild salmon peaks in summer and fall, while cod and other whitefish are abundant in winter months. Farmed fish species are available year-round, though some wild-caught varieties follow specific seasonal patterns tied to spawning and migration cycles.
/ 750 g boiled fish
Year-round, as fish availability varies by species and region; however, boiling as a technique is favored during warmer months to avoid additional kitchen heat.
/ 8 oz ground crayfish
Crayfish are typically in season from late summer through early winter in their native regions; however, ground crayfish is a processed product and can be purchased year-round when frozen or preserved, though fresh ground crayfish is most available in autumn and winter months.
/ 8oz ground crayfish
Crayfish season varies by region and species; in Europe, peak season runs August through December, with some summer availability. In North America, availability is year-round in commercially farmed products, though wild crayfish are typically harvested spring through fall depending on local regulations.
/ 8 oz stockfish
Year-round; dried stockfish is shelf-stable for extended periods when stored in cool, dry conditions. Fresh stockfish is traditionally produced in winter months (September-March in Norway and Iceland) when wild Atlantic cod migrate to spawning grounds in shallow coastal waters.
/ 8 oz whole dry prawns
Year-round; dried whole prawns are shelf-stable products available consistently through commercial suppliers and Asian markets.
about ½ kg of filleted fish (salmon
Wild salmon peaks seasonally depending on species and region, typically spring through early fall (May-September in North Atlantic and Pacific); farmed salmon is available year-round.
about 350 grams fresh fish or smoked fish
Varies significantly by species and region. Many temperate freshwater and coastal fish have peak seasons (spring/fall migrations), while tropical and farmed varieties are available year-round. Smoked fish, being preserved, is available year-round but quality and flavor intensity may vary with supply seasons of fresh catch.
ahi
Year-round availability in most markets, with peak supply in summer months (May–September) in the Pacific. Regional availability varies by fishing grounds and local catch seasons.
ahi tuna
Year-round availability in most markets, though peak season in Hawaii is May through September. Supply varies by geographic region and fishing grounds.
ahi tuna loin
Year-round, though peak availability and quality vary by region and fishing season; Hawaiian and Pacific catches are typically strongest in spring and summer months.
alaska salmon
Alaska salmon seasons vary by species: Chinook (May–July), sockeye (June–August), coho (August–September), pink (July–August), and chum (August–October). Peak freshness is typically June through September, though frozen and canned Alaska salmon are available year-round.
albacore tuna
Peak availability is typically May through October in the North Pacific, though southern hemisphere stocks (particularly in New Zealand and Australian waters) provide counter-seasonal supply. Canned albacore products are available year-round.