Ingredients
Browse 27,470 ingredients in the Recidemia encyclopedia
crab sticks
Year-round
crab sticks or crab meat
Fresh crab meat is highly seasonal, varying by species and region; blue crabs peak May–December in North America, while Dungeness crabs are best October–June. Crab sticks are year-round and shelf-stable, requiring only refrigeration after opening.
crawfish
Peak season runs from November through June in the United States, with the height of the harvest occurring from March through May. Louisiana dominates domestic production, though availability and quality vary by region and water temperature.
crawfish meat
Peak season is late winter through early summer (December–June) in Louisiana, with the highest quality and availability from March–May. Frozen crawfish meat is available year-round, though fresh product has superior texture and flavor during the natural season.
crawfish or shrimp - peeled
Crawfish peak in spring and early summer (April–June) in North America, with extended seasons in some regions through fall. Shrimp are available year-round due to global farming and varied wild-catch seasons, though cold-water species are best in winter and warm-water varieties in summer.
crawfish tail meat
Peak season is typically late spring through early summer (April-June) in North America, though farm-raised crawfish extend availability through winter months in some regions. Year-round availability exists in areas with significant aquaculture production, particularly Louisiana and other southeastern U.S. states.
crawfish tails
Peak season is spring through early summer (March–June) in North America, particularly Louisiana, though year-round availability has increased due to aquaculture farming and frozen supply.
crayfish
Peak season varies by region; in Europe, traditional crayfish season runs from August through September, while North American crayfish are available year-round, with peak availability from November through June.
crayfish tails
Peak season is late summer through early autumn (August–September in Europe and North America), though frozen tails are available year-round. Availability varies regionally based on local freshwater crayfish populations and fishing regulations.
cray-or shrimp and salt and pepper them to taste
Crayfish are typically in season from November through June in North America and Europe, with peak availability in spring. Shrimp are generally available year-round due to global farming and fishing operations, though wild-caught varieties have regional peak seasons varying by location.
creamy style pickle fish
Year-round. As a preserved and jarred product, creamy style pickled fish is shelf-stable and available throughout the year, though it is traditionally consumed more frequently during Scandinavian winter months and holiday seasons.
cuttlefish
Peak season varies by region; typically autumn and winter months (September–March) in European waters, with availability dependent on local fishing seasons and regulations.
dace flesh meat
Peak season for fresh dace typically occurs in autumn and winter months (September to February) in Northern European waters, though availability varies by region. In Asia, seasonality depends on local water conditions and species; some populations are available year-round in managed water systems.
different kinds of fish (salmon
Wild Atlantic and Pacific salmon have distinct seasonal runs (typically spring through fall), though farmed salmon is available year-round. Regional availability varies significantly; Pacific Northwest regions peak in summer and early fall, while Atlantic salmon availability is more consistent due to farming infrastructure.
dl cooked lobster meat
Peak season for fresh lobster in the Atlantic is summer through fall (May-October in Maine and northeastern North America), with secondary winter availability. European lobster seasons vary by region. Frozen cooked lobster meat and canned products are available year-round.
dl flaked cooked fish
Year-round; availability depends on form (fresh-cooked versus canned or frozen inventory).
dozen clams
Peak season for hard-shell clams is typically fall through spring (September-April), though availability varies by region and species. Soft-shell clams are often available year-round in many markets due to widespread aquaculture and importation.
dozen count boiled shrimp
Year-round; farmed shrimp provide consistent availability, though wild-caught shrimp peak during warmer months in most temperate regions.
dozen medium shrimp
Year-round availability, though peak season varies by origin—wild Gulf shrimp peak May through December, while farmed varieties maintain consistent supply throughout the year.
dozen mussels
Year-round availability through cultivation, though peak season varies by region and species. In Northern Europe and North America, autumn through spring typically offers the highest quality and abundance. Wild mussels may be subject to seasonal closures due to harmful algal blooms or spawning cycles.
dozen or 3 cups shucked oysters
Oysters are typically harvested September through April in the Northern Hemisphere (the traditional "R-month" season: months containing the letter R), with peak availability during fall and winter months. Pacific oyster harvests may extend year-round in some regions. Availability varies by geographic origin and local regulations.
dozen oysters
Oysters are typically in peak season during cooler months (September through April in the Northern Hemisphere), though cultivation practices increasingly extend availability year-round in many regions.
dozen prawns fried in garlic
Year-round availability for farmed prawns; wild-caught varieties peak in summer and autumn months depending on regional fisheries.
dozen shrimp (medium to large
Year-round, available both wild-caught and farmed globally. Peak availability in North America typically occurs in spring and fall, though commercial availability remains consistent throughout the year.
dozen uniformly small clams in the shell
Peak season for small clams is typically fall through spring in temperate regions, though year-round availability exists in most coastal areas depending on local harvesting regulations and water temperature.
drained tuna fish
Year-round. Canned tuna is a shelf-stable processed product available continuously, though fresh tuna peaks seasonally depending on regional fisheries and species migration patterns.
drained water-packed tuna
Year-round
dressed crab (or if you don't want to cook the crab
Peak season runs from May through September in the North Atlantic, with best quality and highest meat yield in summer months. Some availability extends through winter, though flavor and texture are generally considered superior during warmer months.
dried fish
Year-round; dried fish is a shelf-stable preserved product available continuously, though the freshness and quality of newly-dried stock varies seasonally depending on regional fishing seasons.
dry or fresh fish
Seasonality varies significantly by species and region. Cold-water fish like salmon and cod have defined seasons (typically fall and winter in temperate regions), while tropical fish are often year-round. Frozen fish is available year-round. Dried fish is shelf-stable and available year-round.
dungeness crab
Winter and early spring (November through June in most Pacific regions), with peak availability from December through March when populations migrate inshore after molting. Regional variation occurs along the Pacific coast, with Alaska and northern California having overlapping but distinct seasons; southern California stocks may be available year-round but are often commercially limited.
each tuna fish
Peak season varies by species and region: bluefin tuna is best in winter months (December–March in the Atlantic), while yellowfin and skipjack are available year-round in most markets due to global supply chains. Regional variations exist based on migration patterns.
eel
Eels are generally available year-round in markets supplied by aquaculture, though wild eel season peaks in autumn and early winter in Europe. Elver (juvenile eel) season is highly seasonal, typically occurring in spring in European waters.
(e.g. tuna
Peak season varies by region and species; Atlantic bluefin peaks in summer months (June-September in the North Atlantic), while yellowfin and skipjack have more extended seasons. Canned and frozen tuna are available year-round.
ehu
Year-round availability in Hawaiian waters, with peak freshness and supply in summer months (May-September), though catch volumes remain limited year-round due to fishing depth and methods.
envelope bonito shavings
Year-round; dried and fermented bonito shavings are shelf-stable. Fresh bonito is typically caught spring through autumn in Japanese waters, but the processing and drying extend availability.
extra large prawns
Year-round availability, though freshness and quality peak from late spring through early autumn in Northern Hemisphere markets. Regional variations in peak season reflect local harvesting cycles in major producing regions.
farm-raised catfish fillets
Year-round. Farm-raised catfish production operates continuously in controlled environments, providing consistent supply throughout the calendar year with no seasonal interruption.
farm-raised catfish fillets cut into bite-size pieces
Year-round; farm-raised catfish is available consistently throughout the year due to controlled aquaculture production.
few cooked shrimp
Year-round, though peak availability varies by region and species; Gulf shrimp typically peaks in spring and fall, while farmed shrimp are available consistently.
few shrimp or prawns
Year-round availability through both wild and farmed sources, though wild-caught shrimp and prawns peak seasonally in spring and fall depending on regional fisheries.
filet of salmon
Peak availability occurs May through September for wild Pacific salmon; farmed salmon is available year-round. Atlantic salmon availability is stable year-round due to farm production.
filet of smoked salmon
Year-round availability as a shelf-stable cured product, though flavor complexity peaks when made from fish harvested during prime seasons (spring and fall migrations).
filet red salmon
Peak season for fresh wild red salmon typically runs from June through August, with highest availability in July and August during the spawning run. Frozen and previously processed forms are available year-round, with most canned red salmon products appearing on shelves in fall and winter months.
filets anchovy
Year-round. While anchovies are most abundantly caught in spring and early summer in the Atlantic and Mediterranean, modern refrigeration and preservation techniques make cured anchovy fillets available consistently throughout the year.
filets cut in serving portions 2-3 lbs
Seasonality depends on the specific fish species and origin; farmed fillets are generally available year-round, while wild-caught varieties follow natural migratory and spawning patterns specific to each species and geographic region.
filets of zander
Year-round availability; wild zander is best from autumn through winter, while farmed zander is consistently available throughout the year.
fillet of catfish
Year-round. Farmed catfish is available consistently throughout the year due to controlled aquaculture production, with no significant seasonal variation in supply or quality.
fillet of salmon
Peak seasonality varies by species and geography: Atlantic salmon is available year-round from farmed sources; wild Pacific salmon peaks from May through October depending on species migration, with chinook and coho dominant in summer and fall.
fillet of sea bass
Peak season for wild sea bass is spring through early autumn (April to October in Atlantic waters); winter availability is more limited. Farmed sea bass is available year-round, though supply and quality may vary seasonally.
fillets—firm such as monkfish
Peak season for monkfish runs from autumn through early spring (September–April), with highest availability in winter months. Regional variations occur, with Atlantic monkfish most abundant in cooler months when stocks congregate in shallower waters.
fillets of corvina
Year-round, though peak availability and quality occur during Southern Hemisphere winter and spring (June-September). Regional availability varies depending on fishery regulations and international trade patterns.
fillets of fish
Year-round; availability varies by species and region. Wild-caught fillets follow natural migration and spawning cycles, while farmed fish are available consistently.
fillets of fish (banga mary
Year-round in West African markets, though catch volumes and availability may fluctuate with river water levels and fishing seasons, which vary by region.
fillets of flounder or other white fish
Year-round availability, though peak seasons vary by species and region; Atlantic flounder typically peaks in spring and autumn, while Pacific varieties are more consistent throughout the year.
fillets of salted dried cod that has been soaking as above
Year-round; salt cod is a shelf-stable preserved ingredient that is available throughout the year. Fresh Atlantic cod itself is typically in season October through April in the North Atlantic, but the cured and dried product transcends seasonal limitations.
fillets of |sole
Peak season varies by region; European sole is typically best from October through April (autumn and winter months), though frozen fillets are available year-round. Atlantic and Mediterranean supplies show seasonal variation based on spawning and feeding cycles.
fillets of sole or other white fish
Peak season varies by species and geography; Atlantic sole is best from October to April, while Pacific halibut peaks in spring and early summer. However, farmed white fish fillets are increasingly available year-round in most markets.
fillet such as haddock
Year-round availability in most markets; peak seasons are autumn and winter when fish stocks are highest and quality is optimal.
firm fish fillet cut 1/2" cubes
Year-round availability varies by species; most firm fish varieties are widely available year-round from both wild-caught and farmed sources, though peak seasons differ by region and species.