Ingredients
Browse 27,470 ingredients in the Recidemia encyclopedia
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 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.
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.
albacore tuna in spring water
Year-round as a canned product. Fresh albacore tuna is typically in season from May through November in the North Pacific and has variable seasons in other regions depending on water temperatures and migration patterns.
alder-smoked salmon
Year-round, as smoked salmon is a preserved product with extended shelf stability when properly packaged and refrigerated.
anchovies
Year-round; commercially available as preserved products in cans, jars, and paste form. Fresh anchovy season varies by region (spring–summer in Mediterranean waters), but preservation eliminates seasonal constraints for culinary use.
anchovies -- cleaned and boned
Anchovies are most abundant from late spring through early autumn in the Northern Hemisphere (May-October), with peak availability in summer months. Southern Hemisphere harvests occur during their local winter months (June-August). However, cleaned and boned anchovies are available year-round in preserved forms (salt-packed, oil-packed, or vinegar-preserved).
anchovies packed in olive oil
Year-round; preserved in oil for shelf stability and extended storage.
anchovies rinsed and chopped
Year-round. Preserved anchovies are shelf-stable; fresh anchovy seasons vary by region but peak in spring and early summer in Mediterranean waters.
anchovy
Year-round; canned, salted, and jarred forms are consistently available. Fresh anchovies are most abundant in Mediterranean regions during spring and early summer (April–July), when they are often prepared simply grilled or marinated.
anchovy filets
Year-round. Anchovy filets are shelf-stable when canned or jarred; fresh anchovies have a brief season in spring and early summer in Mediterranean regions, but preserved filets ensure consistent availability throughout the year.
anchovy fillet
Year-round; preserved anchovies are shelf-stable products available throughout the year, though peak harvest seasons (spring and autumn in Mediterranean regions) influence the quality and flavor profiles of newly cured batches.
anchovy fillets
Year-round. Anchovy fillets are shelf-stable products preserved through salt-curing or oil-packing, making them available continuously. Fresh anchovies, by contrast, are seasonally available in Mediterranean regions primarily spring through early fall.
anchovy fillets chopped finely
Year-round. Anchovy fillets are preserved through curing or oil-packing, making them available as a shelf-stable pantry ingredient regardless of season.
anchovy fillets chopped or 2 teaspoons anchovy paste
Year-round availability as preserved product. Fresh anchovies are seasonal (typically spring through early summer in the Mediterranean and Atlantic regions), but preserved fillets and paste are available year-round due to the fermentation and salt-preservation process.
and ½ tbsp shrimp powder
Year-round. As a processed and shelf-stable ingredient, shrimp powder is available throughout the year in Asian markets and specialty food retailers.
and 4 ounces scallops
Scallop availability varies by region and fishing method. Atlantic sea scallops peak from fall through spring; bay scallops are best in autumn and early winter. Farmed and frozen scallops are available year-round.
and 4 ounces shrimp
Year-round availability in most markets, though fresh shrimp is most abundant in warmer months (late spring through early fall); frozen shrimp is available consistently throughout the year.
and cleaned medium shrimp
Year-round availability from global aquaculture and wild-caught fisheries, though peak supply varies by region; Atlantic shrimp typically peaks in winter months.
and de-veined cooked shrimp
Year-round. Cooked and frozen de-veined shrimp are available continuously; fresh cooked shrimp availability varies by region and source, typically more abundant in warmer months or in proximity to major fishing ports.
and deveined medium shrimp
Year-round availability through both wild-caught and farmed sources, though wild Gulf shrimp peaks in summer and early fall. Regional availability varies by fishing season and aquaculture production cycles.
and de-veined shrimp
Year-round availability in most markets due to global aquaculture and wild-caught imports; wild Gulf shrimp are traditionally most abundant March through December.
and deveined shrimp
Year-round; farmed shrimp are available consistently throughout the year globally, though wild-caught shrimp availability varies by region and fishing season.
and deveined shrimp<ref>buy 1¼ pounds shrimp in shell to get 1 pound peeled and deveined shrimp. allow 10 minutes more prep time to peel and devein the shrimp.</ref> and/or tilapia
Year-round availability due to global aquaculture and wild-caught import systems, though seasonal peaks vary by region and source (wild Atlantic shrimp peak spring-fall; farmed shrimp available continuously).
and peeled shrimp
Year-round in most markets due to global aquaculture and cold-chain distribution; however, wild-caught shrimp peak seasonally (spring through fall in northern hemisphere waters). Regional variations in availability depend on local harvesting seasons and import patterns.
any white-fleshed fish
Year-round availability varies by species and region; Atlantic cod and haddock peak in winter months (October–March), while Pacific varieties are generally available year-round. Farmed white fish such as tilapia and pangasius are consistently available throughout the year regardless of season.
approximately 30 pieces of fresh tuna
Peak season varies by species and fishing region; Atlantic bluefin tuna is typically available spring through fall in North American markets, while Pacific yellowfin is available year-round in most major ports. Skipjack tuna is harvested continuously throughout tropical and subtropical waters.
as many fresh herrings
Fresh herring is most abundant in late summer through autumn (August–October) in Northern European waters, with spring runs (March–May) occurring in some Atlantic regions. Availability and peak season vary significantly by geographic location and spawning cycles.
b: 1/3 ib. shrimp
Year-round availability due to global aquaculture and wild-caught imports, though wild shrimp seasons vary by region and species.
baby clams
Year-round availability varies by region and species; Manila clams are typically most abundant spring through fall, while littleneck clams are available year-round in many markets. Winter months may see reduced availability in colder climates due to harvesting restrictions and migration patterns.
baby octopus
Available year-round in most markets with reliable cold-chain distribution; peak season in Mediterranean regions typically occurs from spring through early autumn, with highest supply and lowest prices during summer months.
baby shrimp
Year-round in most regions with established aquaculture, though wild-caught baby shrimp have peak seasons corresponding to coastal breeding cycles, typically spring and early summer in temperate regions and variable periods in tropical zones depending on local conditions.
bacalhau
Year-round. As a preserved ingredient, bacalhau is available throughout the year without seasonal restriction, though traditional preparations feature it prominently during Portuguese Easter celebrations and winter months.
backfin crab meat
Peak availability is late spring through early fall (May–September) when blue crabs are actively molting and meat yield is highest. However, pasteurized and frozen backfin crab meat is available year-round, with quality variations depending on storage methods.
bangus
Bangus is available year-round in Southeast Asia due to extensive aquaculture operations, though wild-caught bangus has peak seasons varying by region. In the Philippines, farmed bangus maintains consistent supply throughout the year, with certain regional variations in supply during monsoon transitions.
battered calamari
Year-round in areas with good seafood supply chains; peak season in summer months across Mediterranean regions where fresh squid is most abundant and frequently consumed.
bay scallops
Bay scallops are primarily in season from October through March, with peak availability in December and January along the Atlantic coast of North America. Regional variations exist, with some Gulf Coast populations available in slightly different seasonal windows.
bay scallops <ref name=sub></ref>
Peak season for bay scallops is November through March in Atlantic waters, with the finest quality during winter months when water temperatures decline. Availability and quality vary by region and fishing regulations.
bay shrimp
Peak season for fresh bay shrimp is typically November through June, with availability varying by year depending on harvest conditions. Frozen bay shrimp are available year-round, as commercial flash-freezing preserves them shortly after harvest.
black caviar
Year-round availability through controlled harvest and preservation, though peak wild sturgeon harvest occurs in autumn and spring months depending on species and region.
block sashimi grade raw tuna
Peak season varies by species and fishing grounds; bluefin tuna typically peaks in winter months (November–February), while yellowfin and bigeye are available year-round in most markets due to global fishing operations. Quality and availability fluctuate with international fishing regulations and regional spawning cycles.
blue crabs
Peak season runs from May through October, with the prime soft-shell crab season occurring in late spring (May–June) following spring molt. Availability is year-round in commercial markets, though quality and flavor are superior during warmer months when crabs are most active and meat yields are highest.
bluefish fillets
Peak season varies by region: spring through early summer (April–June) in the Atlantic, and late spring through fall in cooler northern waters. Availability year-round in some markets, though quality and flavor are optimal during warmer months when fish are actively feeding.
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.
boiled lobsters
Peak availability is from June through December in North America, with summer months (June-September) offering the sweetest meat. Winter supplies depend on cold-water holding facilities. Year-round availability exists in major markets, though live lobster quality and meat yield vary seasonally.
boiled shrimp — chilled
Year-round, though peak availability in many regions occurs during warmer months (May-October in the Northern Hemisphere). Farmed shrimp and frozen imports ensure consistent year-round supply in most markets.
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.
boned salted cod fish
Year-round. Salted cod is a shelf-stable preserved product with indefinite shelf life when stored in cool, dry conditions, making it available regardless of season.
bonita
Peak season varies by region and species; Atlantic bonita is typically most available spring through fall in Mediterranean markets, while Pacific bonita seasons extend from late spring through early autumn in Western Hemisphere waters. Year-round availability exists in processed forms (dried, smoked, canned) in major fish markets.
bonito flakes
Year-round. Bonito flakes are a shelf-stable dried product with no seasonal availability constraints, though traditional bonito fishing seasons in Japan (spring and autumn) influence production cycles.
bottle clam juice
Year-round. As a processed and shelf-stable product, bottled clam juice is available throughout the year in most markets, though fresh clams (which inform its production) are seasonally variable depending on regional harvesting practices.
bottled clam broth
Year-round
bottled clam juice
Year-round
box of frozen shrimp
Year-round. Frozen shrimp, being processed immediately after harvest and preserved through freezing, are available consistently throughout the year regardless of natural shrimp season variations.