Ingredients
Browse 27,470 ingredients in the Recidemia encyclopedia
puréed or finely chopped anchovies
Year-round; preserved anchovies (salted or canned) are consistently available, though fresh anchovy availability varies by region, typically peaking spring through fall in Mediterranean waters.
purged live craw/crayfish
Peak season for crayfish runs from late spring through early fall (May–September) in most temperate regions, though farmed crayfish are increasingly available year-round in certain markets.
raw corvina in filets
Peak season varies by region; Atlantic species are typically best in spring and fall (April-May, September-November), while Pacific corvina availability peaks during summer and early fall (June-October).
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.
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.
ready boned flying fish
Peak season is typically April through June in the Caribbean and during summer months in temperate regions, though availability year-round has increased due to frozen imports and aquaculture.
red caviar
Red caviar is typically produced July through September during salmon spawning season in the North Pacific, though frozen and pasteurized products are available year-round. Peak availability of fresh and freshly frozen red caviar occurs from late summer through early winter in Northern Hemisphere markets.
red crabs
Seasonality varies by species and region; Alaskan red king crab season typically runs October through January, while Asian red swimming crabs are available year-round with peak availability in warmer months. Availability in global markets depends on fishing seasons and import regulations.
red snapper
Peak season runs from May through October, with availability declining in winter months; however, red snapper is available year-round in U.S. markets due to commercial fishing operations and frozen imports, though fresh domestic supply is most reliable during summer months.
red snapper filets
Red snapper is available year-round in most markets, though peak season in the Gulf of Mexico runs from spring through fall, with best availability and quality typically from June through December.
red snapper fillet
Red snapper is available year-round in most markets, though peak availability in the Gulf of Mexico occurs from spring through early fall. Supply and quality may vary seasonally based on fishery management regulations and regional catch seasons.
red snapper fillets
Peak season runs from March through October, with highest availability during spring and early summer months. Winter availability is limited but fillets are obtainable year-round through frozen and imported supplies.
regular lump crabmeat
Peak season for fresh lump crabmeat in the Atlantic is late spring through fall (May–October), though supply varies regionally. Year-round availability exists through frozen or pasteurized products, particularly from Chesapeake Bay and Gulf Coast sources.
rock shrimp
Year-round, with peak availability from September through May during the primary harvest season off the Florida coast.
salad or cocktail shrimp
Year-round availability due to global sourcing and farming operations, though wild Gulf of Mexico shrimp peak from late spring through fall; farmed varieties maintain consistent supply throughout the year.
salmon
Wild salmon has distinct seasonal runs depending on species and region; Pacific salmon peaks from May through October, while Atlantic salmon availability varies by location. Farmed salmon is available year-round and now represents the majority of global salmon supply.
salmon 1/3 to 1/2 lb per person
Wild salmon has distinct seasonal runs varying by species and region; Atlantic salmon peaks spring through early summer, while Pacific species vary from spring (Chinook) to fall (Sockeye). Farmed salmon is available year-round but quality and flavor vary with feed and farming practices.
salmon chilled and flaked
Year-round, though fresh salmon availability varies by species and region; farmed salmon is consistently available, while wild salmon peaks seasonally (spring through fall, depending on species and geography).
salmon — cooked
Year-round availability through commercial aquaculture and global supply chains. Wild salmon seasons vary regionally: Pacific species peak summer through fall (June-October), while Atlantic wild salmon seasons are more restricted. Fresh wild salmon is most abundant and flavorful in summer months in North America and Northern Europe.
salmon filet
Fresh wild salmon filets are most abundant in summer and early fall during spawning migrations; peak availability varies by species and region. Farmed Atlantic salmon is available year-round. Availability of specific Pacific species (sockeye, Chinook, coho) is seasonal and regionally dependent, typically from June through September.
salmon filets
Seasonality varies significantly by species and geography. Atlantic salmon is farmed year-round and available year-round. Wild Pacific salmon peaks during summer and early fall months (June-September), with specific species having distinct windows: sockeye (June-August), coho (August-October), and chinook (May-July). Regional availability differs substantially between North American coasts and international markets.
salmon fillet
Wild salmon fillets are most abundant in summer and early autumn, though availability varies by species and region; Atlantic salmon peaks June–September, while Pacific species (sockeye, coho, chinook) vary by location. Farmed salmon is available year-round.
salmon fillets
Wild salmon is seasonally variable by species: Atlantic salmon peaks spring through fall, while Pacific salmon have staggered seasons (sockeye June-August, coho July-October). Farmed salmon is available year-round.
salmon fillets for 4
Year-round availability for farmed salmon; wild salmon seasons vary by species and region, typically peaking May through October for Pacific varieties and spring through fall for Atlantic species.
salmon fillets with skin on one side
Year-round availability for farmed salmon; wild-caught salmon varies by species and region, with peak seasons generally spring through fall in Northern Hemisphere waters.
salmon/fish stock
Year-round, as fish stocks are prepared from bones and trimmings available whenever fresh fish is processed. Salmon stock availability may peak during peak salmon seasons (spring through fall, varying by region and species), though frozen salmon bones and scraps enable year-round production.
salmon flaked
Year-round availability from farmed and frozen sources; fresh wild salmon peaks in specific seasons by species (May-September for most wild varieties in North America).
salmon for each person you're serving
Wild salmon runs vary by species and region; Pacific salmon peak spring through fall, while Atlantic salmon is available year-round in limited quantities. Farmed salmon is available year-round with consistent quality and supply.
salmon individual filets or steaks
Wild Pacific salmon peaks seasonally from June through September, varying by species and region; Atlantic salmon and farmed salmon are available year-round with consistent quality.
salmon or canned tuna
Wild salmon peaks seasonally depending on species and region; Atlantic salmon is available year-round farmed, while Pacific species run spring through fall. Farmed salmon is available year-round. Canned tuna is year-round.
salmon or other fish fillets
Wild Atlantic and Pacific salmon have specific spawning seasons; Pacific salmon peaks in summer and early autumn, while farmed salmon is available year-round. Atlantic wild salmon is now extremely limited commercially due to conservation efforts, making farmed Atlantic salmon the dominant market form throughout the year.
salmon or snapper
Wild-caught salmon seasonality varies by species and region: Atlantic salmon peaks spring-early summer; Pacific salmon peaks summer-early fall, with some species available into late fall. Farmed salmon is available year-round. Wild snapper peaks spring through fall, with peak availability varying by species and fishing region; some regional variations exist in availability year-round in warm waters.
salmon <ref>if smoked salmon is unavailable use canned salmon and ⅛ teaspoon of liquid smoke. use more liquid smoke if you like a stronger flavor.</ref>
Wild salmon peak seasonally depending on species and region (summer through autumn in the Pacific Northwest; spring through summer in the Atlantic). Farmed salmon is available year-round.
salmon roe caviar
Salmon roe is seasonally available during salmon spawning seasons, typically late summer through fall (July-October in the Northern Hemisphere). However, modern aquaculture and freezing techniques have made high-quality salmon roe available year-round in most markets.
salmon steaks
Fresh salmon steaks are most abundant and of highest quality from spring through early autumn in North America and Northern Europe. Farmed salmon maintains consistent availability year-round, though wild-caught supplies peak during regional spawning runs (typically May–September for Pacific species).
salmon steaks or fillets
Year-round availability through farmed and frozen wild sources. Fresh wild salmon peaks in spring and summer (May-September in the Northern Hemisphere), with species-specific runs varying by region; farmed salmon is available consistently throughout the year.
salmon steaks or individual fillets
Year-round; Atlantic farm-raised salmon and Pacific farmed varieties are available consistently. Wild salmon seasons vary by species and region—Alaskan sockeye and coho peak in summer months, while Atlantic wild salmon is increasingly rare and restricted.
salmon thinly sliced
Wild salmon has seasonal availability varying by species and region: Pacific salmon peak from June through September, while Atlantic salmon is available year-round due to extensive farmed production. Farmed salmon is available consistently throughout the year.
salt cod
Year-round; salt cod is a shelf-stable preserved product available throughout the year, though traditionally consumed during Lenten and holiday periods in Christian-influenced cultures.
saltfish
Year-round. Salt fish is a shelf-stable preserved product with indefinite shelf life when stored in cool, dry conditions.
salt fish
Year-round. Salt fish is shelf-stable and available throughout the year, though demand traditionally peaks during religious fasting periods such as Lent and Passover.
salt herring fillets
Year-round. Salt herring fillets are shelf-stable preserved products and available throughout the year, though traditional consumption peaks during winter months and holiday seasons in Northern Europe.
salt mackerel
Year-round as a preserved product; however, fresh mackerel for salting is caught seasonally (spring through autumn in the North Atlantic), with the highest quality preserved mackerel available in autumn and winter months.
sardines
Fresh sardines are typically in season spring through autumn in the Northern Hemisphere, with peak availability in summer months. Canned sardines are available year-round.
sardines (2 or 3 cans is good
Fresh sardines are typically in season spring through early autumn (April–September in the Northern Hemisphere), with peak availability varying by region and species. Canned sardines are available year-round as shelf-stable products.
sardines in oil
Year-round; sardines are canned and preserved in oil, making them available throughout the year. However, the finest quality products typically use sardines caught and processed during peak fishing seasons (spring and early summer in Europe).
sardines or other small fish
Peak season varies by species and region; Atlantic and Mediterranean sardines are typically best from spring through early fall, with peak abundance May–October. Pacific sardines have different seasonal cycles depending on water temperature and location. Year-round availability is assured through canned and frozen products.
scallops
Peak season varies by region and species; Atlantic sea scallops are typically harvested year-round with best quality fall through spring, while bay scallops peak in autumn. Frozen scallops are available year-round, making fresh availability variable by region and source.
scallops - whole bay scallops or sea scallops cut in half
Year-round availability varies by region and species; Atlantic sea scallops peak November through March, while bay scallops are strongest May through October in North America. Farmed and frozen scallops ensure consistent year-round supply globally.
school prawns
School prawns are generally available year-round from Australian waters, with peak availability during warmer months (September to April in the Southern Hemisphere). Supply and quality may vary by region and season.
sea bass
Wild sea bass is typically in season from late spring through early autumn (May–September), with peak availability during summer months. Farmed sea bass is available year-round, providing consistent supply in most markets regardless of seasonal fluctuations in wild stocks.
sea bass cut into cubes
Year-round for farmed sea bass; wild-caught availability varies by region, with peak seasons typically spring through early fall in Atlantic waters.
sea bass filet
Year-round availability from both wild and farmed sources, though wild catches are typically more abundant in spring and early summer in Northern European waters. Mediterranean wild sea bass is most readily available in autumn and winter months.
sea bass fillet -
Peak availability occurs from spring through early autumn in wild-caught populations, though farmed sea bass is available year-round in most markets. Seasonal variation depends on region and whether the source is wild or farmed.
sea bass fillets
Peak season for wild-caught sea bass is spring and early summer (May-July) in Northern Europe, though farmed sea bass is available year-round with varying quality depending on production cycles.
seabass fillets
Year-round availability through both wild-caught and farmed sources, though wild European sea bass peaks in spring and summer months. Farmed sea bass, now the predominant market form, is available consistently throughout the year.
sea bass heads
Year-round, though availability and quality vary by region. European sea bass is most abundant in Mediterranean markets during autumn and winter months.
sea bass or red snapper
Seasonality varies by species and geography. European sea bass peaks in winter months (November–February), while wild striped bass seasons depend on region. Red snapper availability is best March–October, with peak season June–September in Gulf fisheries. Farmed varieties of both species are available year-round in most markets.
sea eel
Primarily available in autumn and early winter months (September to February in the Northern Hemisphere), though availability varies by region and fishing grounds.
seafood
Seasonality varies significantly by species and region. Cold-water fish (cod, halibut) peak in winter; warm-water species vary regionally. Crustaceans and mollusks have species-specific seasons, often spring through fall in Northern Hemisphere temperate waters. Aquaculture provides year-round availability of farmed species, though wild-caught seafood follows natural reproductive and migratory cycles.