Ingredients
Browse 27,470 ingredients in the Recidemia encyclopedia
sized smoked fish
Year-round. Smoked fish is a shelf-stable preserved product available throughout the year, though fresh fish smoking peaks during the traditional smoking season (autumn and winter in many regions) when wild salmon and other species migrate.
size fresh * 225 g/ 8 oz fresh prawns
Year-round availability in most markets, though peak seasons vary by species and region; cold-water prawns are typically fresher in winter months, while warm-water varieties are abundant year-round due to global aquaculture supply.
size live eel (about 1 to 2 pounds
Eels are most abundant and of highest quality in autumn and early winter months; however, farmed eels are available year-round, with wild eels showing seasonal variation by region.
size prawns
Availability varies by source region; farmed prawns are generally year-round, while wild-caught supplies peak in summer months (June–September in the Northern Hemisphere). Regional variations are significant, with Southeast Asian and Australian productions offering different seasonal patterns.
size shrimp
Year-round availability through both wild-caught and farmed sources; however, wild shrimp peaks seasonally by region, with Atlantic white shrimp peaking in summer and Gulf shrimp from late spring through fall.
skinned and boned farm-raised catfish
Year-round; farm-raised catfish is available consistently throughout the year due to controlled aquaculture production cycles.
skinned and boned salt cod
Year-round. As a preserved product, salt cod is available consistently without seasonal variation.
smoked fish
Year-round, though traditionally smoked fish was produced seasonally when fish were abundant and preservation was necessary. Modern commercial smoking maintains consistent availability throughout the year.
smoked haddock
Year-round. While haddock is caught seasonally (autumn through spring for best quality), smoked haddock is available continuously as a preserved product.
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.
smoked whitefish caviar
Year-round; as a cured and smoked product, smoked whitefish caviar is shelf-stable and available throughout the year, though fresh whitefish spawning seasons (typically fall and winter) may influence availability of freshly processed caviar.
snapper filets 4-6 inches
Year-round availability, though peak season varies by region and species. Red snapper is most abundant in U.S. Gulf waters from June through August; other species and imported snapper maintain consistent supply throughout the year.
snapper fillets
Year-round availability in most markets, though peak season and freshness vary by species and region; red snapper is particularly abundant in U.S. markets from spring through fall.
snapper or grouper fillets
Year-round availability varies by species and region; red snapper peaks spring through fall in Gulf waters, while warm-water species maintain steadier supply throughout the year. Regional sustainability and fishing regulations affect seasonal availability significantly.
snappers
Availability is year-round in most tropical and subtropical markets, though peak seasons vary by region and species; Atlantic Red Snapper peaks spring through early summer, while Indo-Pacific species have varying seasonal peaks depending on local fishing cycles.
snapper with skin intact
Peak season for wild-caught snapper varies by region and species; Atlantic red snapper is available year-round but traditionally peaks in spring and early summer. Availability is influenced by fishing regulations and sustainability measures in various regions.
sole fillets
Year-round availability, though peak season in Northern European waters is typically spring through early autumn. Atlantic and Pacific sourcing ensures consistent supply across different regions.
sole fish
Year-round, though Dover sole from European waters is traditionally considered best from October through March when water temperatures are cooler.
solid pack albacore tuna
Year-round; solid pack albacore tuna is a shelf-stable canned product available throughout the year, though fresh albacore fishing seasons vary by region (peak availability in North Atlantic and Pacific waters typically occurs in summer to early fall).
solid white albacore tuna in water
Year-round. Canned albacore tuna is a shelf-stable processed product available continuously, though fresh albacore fishing seasons vary by region (typically summer to autumn in temperate waters).
southern cornmeal-crusted catfish:
Year-round; farmed catfish is available continuously in the United States, though wild catfish and fresh preparations are most abundant in warmer months (May–September).
spanish mackerels
Peak season varies by region: Atlantic Spanish mackerel is typically abundant spring through fall (April–October), with summer being prime season; Pacific species have year-round availability in some regions, though landing seasons are regulated and vary by location and fishing zone.
speckled or brook trout fillets
Peak season for wild brook trout varies by region but typically spans late spring through fall (May-October in most North American waters), with availability highest during summer months. Farm-raised brook trout is available year-round.
spiced herring or anchovies
Year-round, as both the fish and preservation method ensure extended shelf stability; fresh herring and anchovies are seasonal (spring-summer in Northern Europe and Mediterranean), but spiced versions remain consistently available as shelf-stable pantry items.
spoon kisper
Year-round in tropical Indo-Pacific coral reef regions where the species inhabits, though availability in commercial markets is sporadic and highly dependent on local fishing practices and seasonal reef productivity.
square piece of cooked fish
Year-round, though specific fish species may vary by season and regional availability. Peas are typically spring through early summer in temperate regions, but frozen peas are available year-round.
squid
Year-round in most markets, though peak season varies by region and species; Atlantic squid peaks spring through fall, while Mediterranean and Asian sources may follow different cycles. Flash-frozen squid maintains quality and is widely available.
squid mantles
Year-round availability in most global markets, though peak seasons vary by region and species; Mediterranean squid typically peaks in late summer and autumn, while Pacific species may be most abundant in winter months.
squid <ref name=sub></ref>
Year-round availability in most global seafood markets, though peak season varies by region and species; generally abundant in spring and summer months in temperate waters.
squid tubes
Year-round availability in most markets, though peak season varies by region and species. In the Atlantic, supply peaks in spring and summer; in the Mediterranean and Indo-Pacific, squid tubes are available throughout the year from both wild-caught and farmed sources.
steamed clams
Fall and winter (September through March in the Northern Hemisphere) offer the best quality, when clams are plumper and sweeter; however, farmed clams are available year-round in most markets.
steamed fish
Year-round, though the specific fish species in season varies by region and water temperature.
steamed or poached sablefish cut 1" chunks
Year-round, though peak availability is typically October through March in North American markets, with highest quality from winter-caught wild populations.
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.
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.
striped bass filets <ref>you can substitute orange roughy
Peak season for wild striped bass runs from spring through early fall, with availability varying by region along the Atlantic coast; farmed striped bass is available year-round.
striped bass fillets
Peak season varies by region; Atlantic striped bass is best from late spring through early fall (May–September), while Pacific populations peak in summer and early fall. Winter availability is limited, particularly for wild-caught fish.
striper bass filets
Wild striped bass is most abundant spring through fall, with peak availability May through September. Farmed striper bass is available year-round, though quality and availability may vary by region and supplier.
surimi
Year-round. Surimi is a processed, shelf-stable ingredient available continuously, though fresh surimi paste has a shorter shelf life of several days when refrigerated.
sushi-grade tuna
Year-round availability due to global fisheries and modern preservation methods, though peak quality and availability vary by species and fishing region. Atlantic bluefin is typically highest quality in autumn and winter months.
swordfish
Swordfish is available year-round in most markets due to international sourcing, though peak seasons vary by region: Atlantic swordfish peaks from May to November in North America, while Mediterranean swordfish is most abundant from June to October.
swordfish or halibut steaks
Both species are best from spring through early fall, though availability varies by region and fishing regulations. Atlantic swordfish peaks June through October; Pacific halibut is prime May through September. Winter availability exists but quality and sustainability may vary.
swordfish or shark steaks
Swordfish peaks in late spring through early fall in Northern Hemisphere waters; availability varies by region and fishing regulations. Shark steaks are generally available year-round from sustainable sources, though some regional closures apply during spawning seasons.
swordfish (skinned
Year-round availability in most markets, though peak season varies by region: summer in northern Atlantic fisheries, and winter in Mediterranean and warmer tropical fisheries.
swordfish steaks
Peak season for swordfish varies by region; in the North Atlantic, summer months (June–September) offer the highest quality. Mediterranean swordfish is typically best in spring and summer. Year-round availability exists in most markets due to global sourcing and frozen imports.
thick filet of salmon
Wild Atlantic and Pacific salmon have distinct seasonal runs (spring through autumn depending on species and region); farmed salmon is available year-round. Peak quality for wild salmon typically occurs June through September in Northern Hemisphere waters.
thick slices white fish
Year-round availability through both wild and farmed sources, though wild white fish seasons vary by species and region. Cod, haddock, and halibut peak in winter months in North Atlantic waters, while farmed tilapia and sea bass remain consistently available globally.
thin fish fillets (suggested: catfish
Year-round, with peak availability during late spring and summer months when farmed catfish reach market size; wild catfish availability varies regionally by season.
tiger prawns
Year-round availability due to widespread aquaculture operations worldwide; wild-caught tiger prawns have greater availability during specific regional fishing seasons.
tilapia
Year-round. As a farmed freshwater fish, tilapia is available consistently throughout the year in most markets, with supply not dependent on seasonal migration or spawning cycles.
tilapia cut into two-inch chunks (or substitute any fish with a white
Year-round. As a farmed fish, tilapia is available consistently throughout the year with no significant seasonal variation in most markets.
tilapia filets
Year-round, as tilapia is primarily farmed and available in consistent supply throughout the year regardless of season.
tilapia fillets
Year-round, as tilapia is predominantly farmed and available consistently throughout the year in most markets.
tinapa - optional
Year-round; tinapa is shelf-stable due to its curing and smoking process, making it available continuously in Filipino markets and specialty shops.
tinned anchovy fillets
Year-round availability in tinned form; fresh anchovies are typically in season spring through early summer in Mediterranean regions.
tin of anchovies
Year-round; tinned anchovies are shelf-stable preserved products with indefinite storage potential when properly sealed and stored in cool conditions.
tin of mackerel fillets in tomato sauce
Year-round. As a shelf-stable canned product, tinned mackerel in tomato sauce is available year-round without seasonal variation.
tin of tuna
Year-round. Tinned tuna is a shelf-stable canned product available continuously, though the species composition and quality may reflect seasonal availability of fresh tuna stocks globally.
tin of tuna of equal size to the sweet corn
Year-round. Canned tuna is shelf-stable and available continuously, with no seasonal variation in availability.
tins tuna fish
Year-round. Canned tuna is shelf-stable and available consistently throughout the year in most markets.