Ingredients
Browse 27,470 ingredients in the Recidemia encyclopedia
seafood (clams
Clams are available year-round in most coastal markets, though peak season is typically autumn through spring. Summer months may see reduced availability and higher prices in some regions due to warm-water spawning cycles.
seafood stock
Year-round, as fish bones and shellfish shells are available throughout the year in most markets; however, freshness of bones and shells is paramount, making stock preparation most common following fresh seafood purchases.
sea scallops
Sea scallops are available year-round, though peak availability in the Atlantic is October through May, with supply from farmed sources supplementing wild catch during summer months.
sea scallops (if very large
Sea scallops are available year-round in most markets, with peak availability and quality from fall through spring (October to March in the Atlantic). Supply and quality vary by harvest region and fishing regulations.
sea scallops or bay scallops
Sea scallops are available year-round, with peak availability from fall through spring. Bay scallops have a more limited season, typically September through March, with peak quality in autumn months.
semi-dried smoked tuna (cleaned
Year-round, as the smoking and drying process preserves the product for extended storage. Fresh tuna for processing is most abundant during warmer months in Northern Hemisphere fishing grounds.
shad
Shad runs occur primarily in spring (March through May in North America), coinciding with spawning migrations. Peak availability varies by region and species, with some populations available later into early summer. Availability is highly dependent on seasonal migration patterns and commercial harvest regulations.
shad filet
Shad filets are at peak quality during spring spawning runs (March–May in North America), when the flesh is richest and roe is available. Availability varies by region and is increasingly limited due to dam construction blocking migratory routes; wild shad is seasonal and may be difficult to source outside traditional fishing regions.
shad roe
Late winter through spring (February through April) in North America, corresponding with the spawning season when shad migrate upriver; timing varies by region and latitude, with southern stocks running earlier than northern populations.
shari fish
Peak season in the Arabian Sea and Persian Gulf typically occurs from October to April, with availability varying by region. Year-round availability in major fishing ports and markets, though quality and price fluctuate seasonally.
shark fillets
Year-round availability varies by region and shark species; most commercial shark fillets are available year-round through frozen distribution, though fresh availability peaks in warmer months when shark fishing increases in Atlantic and Pacific waters.
sheatfish
Available year-round due to widespread farmed cultivation in Europe, though wild populations are most abundant in spring and autumn migrations.
sheat fish
Year-round availability, especially from farmed sources. Wild populations have variable seasonal availability depending on regional water conditions and fishing regulations.
sheets fish cake
Year-round
shelled cooked shrimp
Year-round availability through global aquaculture and distant-water fisheries, though quality and pricing may vary seasonally by region and species. Peak availability for wild-caught species typically occurs in summer and autumn months in temperate waters.
shelled crab
Peak season varies by species and region; blue crabs are best from late spring through fall, Dungeness crabs from late fall through winter, and snow crabs in winter months. Some regions have year-round availability of frozen or pasteurized meat.
shelled deveined shrimp
Year-round. Wild shrimp have seasonal peaks depending on region and species, but farmed shrimp and frozen products ensure consistent year-round availability in most markets.
shelled shrimps
Year-round availability due to global aquaculture and cold-chain distribution, though wild-caught shrimp peaks seasonally depending on region and species.
shellfish (clams
Peak season for most clam varieties is fall through spring (September to April), with availability varying by region and species. Summer months typically see reduced availability as clams are harvested less frequently, though farmed and frozen clams ensure year-round supply in many markets.
shrimp
Year-round availability through both wild-caught and farm-raised sources; peak season for wild Gulf shrimp is May through December in North America. Regional variations exist, with Asian farm-raised shrimp available consistently year-round.
shrimp broth
Year-round, as shrimp byproducts are available throughout the year from both fresh and frozen sources in most markets.
shrimp — cleaned
Year-round, due to global aquaculture and fishing operations. Peak availability in many markets is spring and summer when wild-caught shrimp harvests are highest, though farmed shrimp ensure consistent supply throughout the year.
shrimp cleaned and de-veined
Year-round; wild shrimp peaks seasonally by region (spring and fall in Atlantic waters, winter in Gulf of Mexico), while farmed shrimp are available consistently throughout the year.
shrimp — cooked
Year-round availability through both wild-caught and farmed sources, though wild Atlantic and Gulf shrimp peak in autumn and winter months; farmed shrimp supplies remain consistent throughout the year.
shrimp cooked and chopped
Year-round, as shrimp is widely cultivated and frozen-preserved globally, though fresh supplies peak during warmer months (May-October in Northern Hemisphere).
shrimp cooked and cleaned
Year-round availability from both wild-caught and farmed sources, though fresh wild shrimp peaks seasonally in summer months depending on regional fisheries.
shrimp cooked and peeled
Year-round availability, though peak season varies by region and species; Gulf shrimp typically peak May to December, while imported shrimp from tropical regions are available consistently throughout the year.
shrimp cut ½" chunks
Year-round availability in most markets, though wild shrimp peak seasonally depending on region; farmed shrimp supply is consistent throughout the year.
shrimp cut into pieces
Year-round; farmed shrimp are available continuously, though wild-caught shrimp supplies vary seasonally by region (peak seasons typically spring through fall in most North Atlantic and Gulf waters).
shrimp diced
Year-round, though peak availability occurs in summer months (May–September) in many regions; farmed shrimp provide consistent supply throughout the year.
shrimp for garnish
Year-round. Fresh wild shrimp peak seasonally depending on region (Gulf of Mexico: spring through fall; Atlantic: summer and fall), but farmed shrimp and frozen products ensure consistent availability regardless of season.
shrimp fry
Peak season occurs during monsoon and post-monsoon months (July-November in South Asia, May-September in Southeast Asia), when natural shrimp reproduction and coastal abundance are highest. Hatchery-produced fry for aquaculture are available year-round depending on breeding cycles.
shrimp ground to a powder
Year-round, as shrimp powder is a shelf-stable, processed product. Availability may vary regionally depending on local production cycles.
shrimp halved
Year-round, as shrimp are farmed globally and frozen varieties are consistently available; wild-caught shrimp peak seasonally depending on region and species, typically spring through fall in temperate waters.
shrimp in their shells
Year-round availability through both wild-caught and farmed sources, though peak seasons vary by region; wild Atlantic and Gulf shrimp peak in fall and winter, while warm-water farmed shrimp maintain consistent supply throughout the year.
shrimp or dried prawns
Year-round. Dried prawns are shelf-stable processed products with long shelf lives when stored in cool, dry conditions.
shrimp or frozen
Fresh wild shrimp peaks seasonally depending on region—Gulf shrimp typically from May to December, while farmed shrimp is available year-round. Frozen shrimp is available year-round as a reliable, consistent product.
shrimp or prawns
Seasonality varies by species and geographic origin; coldwater shrimp are typically available year-round, while warmwater varieties have peak seasons from late spring through fall depending on the region. Farmed shrimp and prawns are available year-round in most markets.
shrimp - peeled
Year-round availability as both fresh and frozen products; peak season varies by region and species, with most abundant supply during spring through fall in temperate waters.
shrimp peeled and deveined
Year-round, as shrimp are farmed and wild-caught globally with staggered seasons and refrigeration/freezing extending availability.
shrimp powder
Year-round. Shrimp powder is a shelf-stable processed ingredient produced throughout the year, with peak availability corresponding to major shrimp harvesting seasons in Southeast Asia (typically summer through fall).
shrimp (preferrably peeled
Year-round; availability varies by species and region. Gulf shrimp peak in fall and spring, while Asian farmed shrimp supply remains consistent throughout the year. Cold-water wild shrimp are typically best in winter months.
shrimp <ref name=sub>you can substitute to any seafood</ref>
Year-round availability through both wild-caught and farmed sources; wild shrimp peak seasonally by region, with Gulf shrimp typically best in cooler months (October–March), while warm-water species remain consistent throughout the year.
shrimps
Year-round availability due to global aquaculture and fishing operations; wild-caught peak seasons vary by region (Gulf of Mexico peaks May–December; Asian waters have multiple seasons depending on species).
shrimp scampi
Year-round, though large shrimp are most abundant and economical during late spring and summer months in North America.
shrimp - shelled and deveined
Year-round availability in most markets due to global aquaculture and fishing operations, though wild-caught shrimp supplies vary regionally by season. Cold-water varieties peak in winter months; warm-water farmed shrimp supply remains consistent throughout the year.
shrimp shelled deveined and butterflied
Year-round, though wild shrimp supplies vary seasonally by region and species; farmed shrimp are consistently available.
shrimps or 6 crabs
Shrimp: Year-round availability through both wild-caught and farmed sources, though peak seasons vary by region and species (spring-fall in many temperate zones). Crab: Seasonality varies significantly by species; Dungeness crab peaks November-June, blue crab May-December, king crab October-January, and snow crab December-April in North America.
shrimps or prawns
Year-round, though wild-caught shrimp in temperate regions peaks in summer and autumn; farmed shrimp production is continuous globally.
shrimps -soaked
Year-round. Dried shrimp are shelf-stable and available throughout the year once dried and processed.
shrimp stock or water
Year-round, as shrimp is widely available fresh and frozen globally throughout the year, making stock production possible anytime.
shrimp thawed
Year-round; shrimp are farmed globally and available fresh or frozen throughout the year, though wild-caught shrimp seasons vary by region and species.
shrimp to garnish
Year-round availability through both wild-caught and farmed sources, though peak season for certain species varies regionally; wild Gulf shrimp typically peak in fall and winter months.
shrimp with tails
Year-round availability from global aquaculture and fishing operations; peak season varies by species and region, typically spring through fall in northern hemisphere waters.
shucked large oysters
Oysters are typically in peak season during colder months (September through April in the Northern Hemisphere), when water temperatures drop and glycogen content increases, enhancing sweetness and meat quality. However, modern aquaculture and cold storage have extended availability year-round in many regions, though summer months (May-August) traditionally offered inferior quality.
shucked oysters
Peak season is autumn through spring (September to April) in Northern Hemisphere waters, when oysters are plumper and sweeter after summer spawning. Year-round availability exists in some regions, though quality varies seasonally by location.
side of salmon
Atlantic salmon is available year-round from farmed sources; wild Atlantic salmon is extremely limited and protected. Pacific salmon species (Chinook, Coho, Sockeye) have distinct seasons: Chinook runs from May to September, Coho from August to November, and Sockeye from June to September, with peak quality typically mid-season for each species.
side of sockeye salmon
Wild Alaskan sockeye salmon is in season from May through September, with peak availability in July and August. Farmed sockeye is available year-round, though supply and quality may vary by region and producer.
side of tasmanian salmon
Year-round, as Tasmanian salmon is farmed and harvested continuously throughout the year with no natural seasonal closure.
sized prawns
Year-round availability from global aquaculture and wild-caught fisheries; highest quality and peak season typically spring through early autumn in temperate regions, though supply and quality vary by species and source region.