Ingredients
Browse 27,470 ingredients in the Recidemia encyclopedia
gm: fish
Seasonality varies dramatically by species and region; many fish have distinct spawning seasons when quality declines. Generally, spring through fall offers peak availability for most temperate species; some varieties (such as wild salmon) have narrow seasonal windows, while farm-raised and frozen fish are available year-round.
good caviar (salmon-caviar
Peak availability occurs from September through December during the salmon spawning season in the Pacific Northwest and Russia. Year-round availability exists through frozen and pasteurized product, though fresh caviar quality is optimal during autumn months.
gorton's clams
Year-round. As a frozen, processed product, Gorton's clams are available consistently throughout the year in retail freezer sections.
grammes white fish without edge
Seasonality varies significantly by species and fishing region; wild white fish stocks typically peak in winter and spring months in Northern Atlantic waters, while tropical and subtropical fisheries may have different cycles. Farmed white fish is increasingly available year-round due to aquaculture operations.
green king prawns
Year-round in Australian waters, though catches peak during winter months (June-August). Supply to export markets varies seasonally and may be weather-dependent.
green shrimp -- peeled with tails on
Year-round availability varies by source region; domestically harvested shrimp are most abundant from spring through early fall in the United States, while imported frozen green shrimp are available year-round.
grilled seafood steak
Peak availability varies by species and region; wild salmon steaks are typically available June through September in North America, while farm-raised salmon steaks are available year-round. Swordfish and tuna steaks are generally available spring through fall, with peak season in summer months.
grilled shrimp
Year-round availability, with peak seasons varying by sourcing region: Gulf of Mexico shrimp peak in cooler months (October-March), while warm-water farmed shrimp supplies remain consistent throughout the year.
ground crayfish
Crayfish are typically harvested from late summer through fall in North America and Europe, though farm-raised varieties extend availability. Ground and processed crayfish products are year-round, as they are shelf-stable when properly dried and stored.
grouper fillets
Year-round availability varies by species and region; peak season in the Atlantic and Gulf of Mexico typically occurs from spring through early fall, though refrigeration and frozen distribution ensure year-round market access in most developed regions.
grouper (or any other fish
Year-round availability in most markets, though seasonal variations exist by species and region; peak availability is typically spring through fall in Atlantic waters, with winter peaks in some tropical regions.
gr prawn
Year-round availability through aquaculture; peak supply during the warm season (May-October) in Southeast Asia. Wild populations show seasonal variation by region.
gr salmon
Wild salmon seasonality varies by species and region—Pacific salmon generally peak May through October, while Atlantic wild salmon season is shorter. Farmed salmon is available year-round, though wild salmon availability fluctuates by region and conservation status.
grs de bacalao
Peak availability is November through March, during the Atlantic cod spawning season when roe and milt are most abundant and flavorful. Salted and dried preparations are available year-round.
gr small prawn
Typically in season from late autumn through early spring (October–March) in Mediterranean waters, with peak availability during winter months. Regional variations exist depending on harvesting grounds and fishing regulations.
gr watered-down salt fish
Year-round; salt fish is a shelf-stable preserved product that is available throughout the year, though preparations using fresh seasonal vegetables may vary by region.
haddock fillets
Peak season runs from September through April in the North Atlantic, with the best quality and availability during winter months (November through February). Frozen haddock fillets are available year-round due to industrial fishing and freezing practices.
hake or kingklip
Year-round availability varies by region. Atlantic hake is most abundant spring through autumn in the Northern Hemisphere; Southern Hemisphere kingklip has primary seasons varying by fishing grounds, typically autumn to spring in South African waters.
halibut
Pacific halibut is primarily in season from March through November, with peak availability in spring and early summer. Atlantic halibut is available year-round but generally more limited in supply and traditionally winter-caught.
halibut 1½ to 2 inches thick
Peak season is spring through early fall (April–September) in North Atlantic regions, with some year-round availability through frozen stocks and Pacific sources, which have different seasonal peaks.
halibut cheeks
Halibut cheeks are available year-round, with peak availability during the Atlantic halibut season (May to June in the North Atlantic) and Pacific halibut season (March to November), though they are now commonly available from flash-frozen supplies throughout the year.
halibut filets
Peak availability is typically March through September, with the season varying by geographic origin (Atlantic halibut season often peaks spring through early summer, while Pacific halibut peaks summer through fall). Outside these periods, frozen halibut filets are widely available year-round.
halibut fillet
Peak availability is autumn through winter (September–March), when halibut migrate to shallower waters for spawning; Pacific halibut seasons vary by region and fishery regulations. Fresh halibut is less readily available in summer months.
halibut fillets
Peak season for Pacific halibut is March through November, with the greatest availability and quality in spring and early summer. Atlantic halibut is available year-round in limited quantities but is considered sustainably problematic.
halibut fillets approximately 1 pound
Wild Atlantic halibut has peak availability from spring through fall, with peak seasons varying by fishing region. Pacific halibut is generally available year-round, though wild-caught supplies are most abundant in summer months; farmed halibut is available consistently throughout the year.
halibut or haddock steaks
Year-round, though peak availability varies by region and species; North Atlantic halibut and haddock are most abundant in spring through fall, with some fisheries operating year-round.
halibut or other fish fillets
Peak season for Atlantic halibut is March through June; Pacific halibut season runs March through November, with availability varying by region. In many markets, frozen halibut and other premium fillets are available year-round.
halibut steaks (3/4-inch thick
Year-round availability in most markets, though peak season is spring through early fall in the North Atlantic and late spring through summer in the North Pacific, when catches are highest and prices lowest.
halood
Halood is typically in season during warmer months (approximately May to September in the Indian Ocean region), though availability varies by geographic location and sea conditions. Year-round availability is increasingly possible through frozen or preserved forms in regions with active sea urchin fisheries.
hard-shelled mussels
Peak season is autumn through early spring (September to March in the Northern Hemisphere), when mussels are fullest and most flavorful; however, farmed hard-shelled mussels are available year-round in most markets.
hard shell select lobsters
Year-round availability in North America, though peak season runs from May through December when lobster fishing is most active. Winter supply (January-April) relies more heavily on stored and imported lobsters.
hearty fish fillets
Year-round availability varies by species; wild salmon peaks spring through fall, while farmed varieties are available year-round. Mackerel is abundant spring through fall in most regions. Halibut availability depends on regional fishery management; swordfish is generally available year-round in commercial markets.
herring
Herring is harvested seasonally depending on regional populations and migration patterns; Atlantic herring peaks in autumn and winter months, while availability year-round depends on frozen, cured, or processed forms. Freshly caught herring is optimal from September through March in Northern Europe.
herring fillets
Peak herring catch occurs in autumn and early winter (September-December), though herring fillets are available year-round in preserved forms including smoked, salted, pickled, and jarred varieties.
herring or any poached firm fish broken into small pieces
Herring is generally available year-round through both fresh and preserved forms (smoked, pickled, salted), though peak seasons for fresh herring vary by region—typically autumn and winter in Northern Europe.
herrings
Fresh herrings are primarily in season from May through October in the North Atlantic, with peak availability in summer months. Cured, smoked, and pickled herrings are available year-round as shelf-stable products.
hg of fresh salmon file
Wild salmon peaks seasonally from spring through fall depending on species and region (Atlantic salmon June-September in Northern Europe; Pacific varieties staggered May-October). Farmed salmon is available year-round, though quality and flavor profiles may vary by farming practices and feed formulations.
hilsa fish
Hilsa is primarily in season during the monsoon months, typically from June to October, when the fish migrate upstream to spawn; this is considered the peak season for quality and flavor. Some availability occurs year-round in regions with significant consumption, though off-season fish are generally considered inferior in texture and taste.
ibs. cooked fish
Year-round; availability depends on the specific fish species used and regional sourcing practices, though certain species peak seasonally.
ibs. dried codfish
Year-round. Dried cod is a shelf-stable preserved product with indefinite storage life when kept in cool, dry conditions, making seasonal fishing irrelevant to commercial availability.
icelandic shrimp
Year-round; Icelandic shrimp are harvested consistently throughout the year due to deep-sea sourcing, with peak availability from autumn through spring when environmental conditions are optimal.
ikan bilis
Year-round as a dried and salted preserved product; fresh ikan bilis is most abundant during peak fishing seasons (typically April–May and September–October in Southeast Asian waters).
imitation crab
Year-round. As a processed and shelf-stable product, imitation crab is available consistently throughout the year without seasonal variation.
imitation crab — about 4 ounces or to taste
Year-round
imitation crab [flaked]
Year-round. As a processed, shelf-stable product, imitation crab is available throughout the year without seasonal variation.
imitation crabmeat
Year-round. As a processed product, imitation crabmeat is available consistently throughout the year, with no seasonal variation.
imitation crab meat
Year-round. As a processed, shelf-stable frozen or refrigerated product, imitation crab meat is available continuously without seasonal variation.
jars clams or 2 packages frozen clams
Peak season for fresh clams is fall and winter (September-March in most regions), though availability varies by species and location. Jarred and frozen clams are available year-round.
jellyfish
Year-round. Dried and salt-preserved jellyfish is shelf-stable and available throughout the year in Asian markets and specialty suppliers, though fresh jellyfish for processing is typically harvested during summer months in coastal regions.
jobfish – medium size
Year-round availability in most Indo-Pacific markets, though landings peak during the dry season (May–October in many regions). Seasonal variation is minimal due to the species' deep-water habitat and year-round fishing operations.
jumbo peeled deveined shrimp
Year-round availability as frozen or refrigerated processed product. Fresh jumbo shrimp are most abundant during spring and early summer months in temperate regions, though global aquaculture and import systems provide consistent supply throughout the year.
jumbo sea scallops
Year-round availability, though peak season is autumn and winter (September through March) in Atlantic waters. Frozen scallops are widely available and provide consistent quality when thawed properly.
jumbo shrimp
Year-round, as jumbo shrimp are predominantly farmed. Wild-caught shrimp have seasonal variation by region, typically peaking in late summer and fall in North Atlantic waters.
jumbo shrimp shelled and deviened
Year-round availability through both wild-catch and farmed sources, though Gulf of Mexico wild shrimp peak during spring and fall seasons. Availability varies by region and sourcing method.
kamaboko
Year-round. As a shelf-stable processed product, kamaboko is available throughout the year, though production and consumption may increase during New Year celebrations and festival seasons in Japan.
kapenta
Kapenta is available year-round in lakes where it is harvested, though supply may peak during cooler months (June-August in the Southern Hemisphere) when catches are highest. Dried kapenta is shelf-stable and widely available throughout the year in regional markets.
karemeen
Best available October through April in the Arabian Gulf region, with peak availability during the cooler winter months when water temperatures drop and fish migrate to shallower fishing grounds. Summer months (May-September) see reduced availability as fish move to deeper waters.
katsuobushi
Year-round. Katsuobushi is a shelf-stable, preserved product that maintains quality indefinitely when stored in cool, dry conditions, though freshly shaved product is preferred and many producers distribute seasonally peaked harvests.
kg / 21b dry smoked fish
Year-round; traditionally produced in autumn and winter when cooler temperatures facilitate smoking and preservation.
kg carps or eels
Carps are typically year-round in farmed supplies; wild carp season peaks in autumn and winter. European eels peak in autumn migration; Japanese unagi farms supply year-round but quality traditionally peaks in summer (pre-winter season). Wild eel availability varies regionally and has declined due to conservation concerns.