Ingredients
Browse 27,470 ingredients in the Recidemia encyclopedia
clam
Peak season varies by species and region; hard-shell clams are generally best in cooler months (September through April), while soft-shell clams are harvested year-round on both coasts. Regional harvesting schedules and marine biotoxin monitoring affect availability.
clam base or clam juice
Year-round. Both clam juice and clam base are processed products with indefinite shelf stability when canned or bottled, though fresh clam juice has seasonal availability corresponding to clam harvests (typically spring through fall in most regions).
clam juice or chicken broth
Year-round; clams are harvested seasonally depending on region and species, but commercial clam juice is widely available throughout the year as a shelf-stable bottled product.
clam meat
Peak season varies by region and species; hard-shell clams are generally available year-round, with winter months offering the best quality and flavor in temperate zones. Soft-shell clams are typically harvested spring through fall in North America.
clams
Peak season is autumn through early spring (September–April in North America), when water temperatures drop and clams are meatiest. Year-round availability exists in most markets, though quality and flavor are superior during cooler months.
clams - cleaned
Peak season for most clam species runs from fall through early spring (September to March in North America), when water temperatures are cooler and meat quality is optimal. However, cleaned clams are available year-round from commercial suppliers, particularly farm-raised varieties like Manila clams.
clams in shells
Peak season varies by region and species; on the East Coast of North America, hard-shell clams are best from fall through spring, while on the West Coast, Littleneck clams peak in winter and spring. Soft-shell clams are typically at their best from June through October. In Mediterranean regions, clams are generally available year-round, though availability may peak in cooler months.
clams or carpet clams as they are sometimes known
Year-round in most markets, though peak season varies by region and species; in Northern Hemisphere, autumn and winter months (September–March) typically offer the sweetest meat as clams build fat reserves.
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Clams are generally available year-round due to farming and cold-storage practices, though wild clams are best in fall and winter months when water temperatures drop and meat quality improves. Regional availability varies by species and local harvesting regulations.
claw crab meat
Seasonality varies by species and region: blue crabs peak from May through December in the Chesapeake Bay, while Dungeness crabs are typically harvested from October through June along the Pacific coast. Claw meat is available year-round in frozen and canned forms.
cleaned
Year-round availability varies by species and region; however, mollusks are traditionally at peak quality during cooler months (autumn through spring in temperate waters), when water temperatures are lower and the meat is plumper. Farmed mussels and cultivated clams extend availability throughout the year in many markets.
cleaned calamari
Peak season for fresh calamari is typically late spring through autumn in the Mediterranean, with availability varying by region. In markets with year-round supply, frozen cleaned calamari is consistently available and performs comparably to fresh when properly thawed.
cleaned cooked small shrimp
Year-round availability as a frozen or preserved product; fresh supplies vary by region and sourcing method, with peak availability typically during warmer months in temperate fishing regions.
cleaned crab meat
Seasonality varies by species and region: blue crab peaks in summer and early fall; Dungeness crab is harvested October through June; king and snow crab are available year-round due to frozen imports, though fresh frozen product peaks in winter months. Cleaned, frozen crab meat is generally available year-round in most markets.
cleaned crawfish meat
Peak season is spring through early summer (March to June) in North America, when crawfish are most abundant and have the best meat yield. However, frozen cleaned crawfish meat is available year-round, making it accessible outside the natural season.
cleaned fish (salmon
Wild salmon is most abundant in summer and early autumn (June–September in the Northern Hemisphere), though availability varies by species and region. Farmed salmon is available year-round, providing consistent supply regardless of season.
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.
cleaned shrimp
Year-round availability through both wild harvest and aquaculture, though peak season for wild Atlantic and Gulf shrimp is typically late spring through early fall in North America.
cleaned squid
Year-round availability in most markets; peak seasons vary by region and species, with best quality typically during spring and early autumn in many Atlantic and Mediterranean fisheries.
cleaned squid cut into rings
Year-round availability in most markets, though fresh squid is most abundant in spring and autumn months in temperate waters.
coarsely chopped cooked lobster meat*
Lobster is available year-round, though peak season in North America runs from June through December, with the sweetest, most tender meat occurring in late summer and early fall when animals molt and the meat-to-shell ratio is optimal.
cockle or shrimps
Cockles: Peak season typically runs from autumn through spring in Northern European waters (September-April), with some regional variation depending on water temperature and breeding cycles. In Southeast Asian markets, blood cockles are generally available year-round due to year-round harvesting. Shrimp: Availability varies by species and region. Wild-caught shrimp have seasonal peaks, while farmed shrimp are available year-round in most markets, particularly in developed nations.
cocktail shrimp
Year-round availability, though supplies and pricing fluctuate seasonally with regional harvest patterns. Peak availability and lower prices typically occur in summer and early fall in North America.
cod
Peak season for fresh Atlantic cod is typically September through March, with availability varying by region. Pacific cod has a slightly different season. Salted and dried cod products are available year-round as shelf-stable ingredients.
cod fillet
Wild Atlantic cod is traditionally best in winter months (November to February), though sustainability concerns have affected seasonal availability. Farmed cod and frozen fillets are available year-round, making fresh seasonal variation less relevant to modern supply chains.
cod fillets
Year-round availability as frozen or fresh fillets, though wild Atlantic cod has restricted fishing seasons (typically autumn through spring in the North Atlantic). Farmed and Pacific cod supplies are more consistent throughout the year.
cod/haddock/monkfish fillets
Year-round availability due to global commercial fishing, though wild Atlantic stocks are most abundant in winter months (October–March). Farmed cod is increasingly available to supplement wild-caught supplies.
cod steaks
Year-round, though peak availability in North Atlantic regions occurs from October through April. Pacific cod stocks are most abundant from late autumn through early spring.
coho or silver salmon filets
Wild coho salmon is typically available June through October in the Northern Hemisphere, with peak season August through September. Farmed coho is available year-round, though inventory and quality may vary seasonally. Regional availability depends on the specific fishing grounds and aquaculture operations.
coho salmon filets
Wild coho salmon is typically in season from mid-summer through fall (July-October), with peak availability in August and September. Farmed coho is available year-round, though supplies may vary by region.
colossal peeled deveined shrimp
Year-round availability through global aquaculture and cold-chain distribution, though wild-caught colossal shrimp may have regional seasonal peaks depending on source fishery.
conch
Year-round availability in Caribbean and tropical regions, though seasonal restrictions apply in many jurisdictions due to conservation concerns. Peak availability is typically summer months in temperate markets where conch is imported.
conch cut into large chunks (substitute large clams
Year-round in most markets, though Caribbean and tropical regions experience peak availability from May to October; availability varies by region and fishing regulations.
conchs
Year-round in most markets, though peak availability occurs in warmer months (June through September) when harvesting is most productive. Regional availability varies; Caribbean populations experience seasonal closures to protect breeding cycles, typically from July to September.
container crabmeat
Seasonality depends on crab species and geographic origin; blue crabs peak from spring through fall, while Dungeness crab season runs from November through June on the Pacific coast. Container crabmeat is available year-round due to pasteurization and freezing technologies.
container or can fresh refrigerated lump crab meat
Peak season varies by region and species: Atlantic blue crabs are most abundant summer through fall (May–December), while other commercial crab species have distinct harvest windows. Fresh lump crab meat availability is seasonal and region-dependent, with winter peaks in Chesapeake Bay and Gulf regions. Pasteurized and refrigerated canned lump crab meat is available year-round.
cooked large shrimp with tails
Year-round; farmed shrimp are available continuously, though wild-caught Gulf shrimp peak in spring and fall.
couple of pounds of halibut
Peak season for Atlantic halibut runs from April through October; Pacific halibut is best from March through November, with optimal quality typically from spring through early fall. Frozen halibut and farm-raised varieties are available year-round.
crab
Seasonality varies significantly by species and region. Blue crabs peak in summer and fall; Dungeness crab is optimal October through June; snow crab peaks in winter. European edible crabs are best spring through autumn. Geographic availability heavily influences seasonal supply.
crab fingers or crab meat
Peak season varies by region and species; blue crabs are typically best from spring through fall, Dungeness crabs from late fall through winter, and king crab during winter months. Some regions and species provide year-round availability through farming and importation.
crab flaked
Seasonality varies by crab species and region; blue crab peaks in summer and fall (June–December in North America), Dungeness crab in winter (November–June), and stone crab in winter (October–May). However, flaked crab is available year-round through frozen, canned, and pasteurized preparations.
crab legs
Seasonality varies by species and region. Alaska king crab and snow crab are primarily harvested in winter months (October-January), making them most abundant and affordable during these periods. Some regions and aquaculture operations provide year-round availability, though wild-caught legs follow distinct seasonal patterns.
crab leg sticks
Year-round. As a frozen processed product, crab leg sticks are available consistently throughout the year with no seasonal variation.
crabmeat
Seasonality varies by species and region. Blue crabs are peak in summer and early fall in North America; Dungeness crab peaks in winter (November–March); brown crab peaks in autumn and early winter in European waters. Some regions and aquaculture operations supply crabmeat year-round, though peak freshness and quality occur during species-specific migration and molting cycles.
crab meat
Seasonality varies by species and region; blue crab is typically in peak season from late spring through fall, while Dungeness crab peaks in winter months (November to June). Stone crab is harvested from October through May in Florida waters. Year-round availability exists in most markets through frozen and canned products.
crab meat — canned or chunks
Year-round availability as a processed product. Fresh crabs are seasonal (typically spring through fall in North America, with regional variations), but canning and freezing extend availability throughout the year.
crabmeat drained
Year-round; however, peak availability of fresh crab varies by species and region (Atlantic blue crab peaks spring through fall; Dungeness crab October through June on the Pacific coast). Canned and frozen crabmeat are available year-round.
crabmeat or 3 cans crabmeat
Seasonality varies by species and region: blue crabs peak in summer and early fall; Dungeness crabs are at their best from November through March; snow crabs are typically available fall through spring. Canned crabmeat is available year-round, though fresh crabmeat availability fluctuates with seasonal harvests.
crabmeat or 6 small crabs
Peak season varies by species and region: blue crabs are best in late spring through fall (May–December); Dungeness crabs peak in winter (November–June); king crabs are harvested primarily in winter months. However, frozen crabmeat and pasteurized products are available year-round.
crab meat or canned crab meat
Live crabs peak seasonally by species: blue crab peaks in summer and fall along the Atlantic coast, while Dungeness crab season runs winter through spring on the Pacific coast. Canned crab meat is available year-round.
crabmeat or lobster meat
Peak season for crabmeat varies by species and geography: blue crabs peak in summer through fall on the U.S. Atlantic coast, while Dungeness crab is best October through June. Lobster is harvested year-round but traditionally peaks in summer on the Atlantic coast. Frozen or pasteurized crabmeat and lobster meat are available year-round in most markets.
crab meat or other seafood such as scallops
Peak season for crab meat varies by species and region: blue crab peaks in summer and fall, Dungeness crab from November through June, and king crab from October through January. Scallop availability is similarly variable, with Atlantic sea scallops harvested year-round but peak seasons varying by fishing grounds; bay scallops peak in fall and early winter.
crab meat or shrimp
Peak season varies by species and region: Atlantic blue crab peaks in summer and fall (June-December), Dungeness crab from November to June, and king crab from October to January. Availability of frozen or pasteurized canned crab meat extends year-round in most markets.
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.
crab meat - picked over and shredded
Seasonality varies by species and region. Dungeness crab peaks November to June; Blue crab is best December to March on the Atlantic coast but available year-round in Gulf regions; King crab peaks October to January. Frozen and canned crab meat is available year-round.
crab meat (thawed
Peak fresh crab season varies by species and region: blue crabs (Atlantic/Gulf Coast) peak in summer and fall; Dungeness crabs (Pacific) peak in winter; and snow crabs are available year-round with quality variations. Thawed crab meat, sourced from previously frozen stock, is available year-round regardless of fresh season.
crab or shrimp
Peak seasons vary by species and fishing region. Blue crabs are best May–December along the U.S. Atlantic coast; Dungeness crabs peak November–March; stone crabs are winter-only (October–May). Wild shrimp seasons vary by location—Gulf shrimp are available year-round but peak spring and fall; coldwater shrimp peak late autumn through winter. Farmed varieties are available year-round in most markets.
crabs
Seasonality varies significantly by species and region. Blue crabs peak in summer and fall; Dungeness crabs in winter; stone crabs in October through May. King crabs are harvested primarily in winter. Year-round availability exists in many markets due to global trade and refrigeration, though peak seasons offer superior quality and lower prices.
crabs or crab meat
Peak season varies by species and region: blue crabs peak in late spring through early fall (May–September in North America); Dungeness crabs are best in winter (November–March); king crabs have limited commercial seasons (fall–winter). Some regions and farming operations provide crabs year-round, though availability and quality fluctuate with natural seasonal cycles.
crabstick
Year-round