Ingredients
Browse 27,470 ingredients in the Recidemia encyclopedia
kg of grouper
Year-round in commercial supply, though peak availability varies by region and species; Atlantic grouper seasons typically peak in cooler months (autumn to spring), while tropical species remain available throughout the year.
kilogramme salt cod
Year-round; salt cod is a shelf-stable preserved product available consistently throughout the year, though traditional consumption peaks during Catholic observances and winter months when fresh seafood is limited.
kilo of salt cod
Year-round availability as a shelf-stable dried and preserved product; traditionally higher consumption during Lent in Catholic-influenced regions and throughout winter months in Northern Europe.
kilo small crabs
Seasonality depends on regional harvesting patterns; in temperate waters, small crabs peak in spring through fall, while in tropical regions they may be available year-round. Availability is highest in late spring and early summer when molting and breeding cycles bring juveniles to market.
kilo small shrimps
Seasonality varies by geographic region and species; Atlantic shrimps peak in autumn and winter months, while warm-water varieties are often available year-round in tropical regions. Farmed small shrimps are increasingly available year-round in most markets.
kilo squid
Year-round in most Pacific markets, with peak availability during autumn and winter months (September to March in the Northern Hemisphere), when offshore fishing operations are most active.
king cut into chunks
Wild king salmon has varying peak seasons depending on region: Alaska and the Pacific Northwest typically peak from May through September, with different runs occurring at different times. Year-round availability is possible through farmed sources and frozen wild product.
kingfish
Year-round in most regions due to the existence of multiple species across hemispheres; peak seasons vary by species and location, with Atlantic King Mackerel typically abundant spring through fall.
kingfish, cleaned and sliced about 1 inch thick
Kingfish is available year-round in most major markets, though peak availability varies by region and species—typically spring through fall in Atlantic and Mediterranean regions, with Pacific kingfish most abundant in summer and fall.
king prawns
Year-round availability through global aquaculture and wild-capture fisheries, with peak natural availability varying by region (typically warmer months in temperate waters; year-round in tropical and subtropical zones).
kippers
Year-round, as kippers are a preserved product with extended shelf stability when kept in cool conditions; however, fresh herring for smoking is most abundant in autumn and early winter months.
langoustine tails
Peak season occurs from October through April, with the best quality specimens available during winter months in Northern European waters. Availability varies by region, with Mediterranean langoustines often in season during different periods than Atlantic sources.
large raw shrimp
Shrimp availability varies by region and species; wild-caught shrimp typically peak in summer and fall, while farmed shrimp are available year-round with consistent supply.
lb. backfin crab meat
Peak season for fresh blue crab backfin meat is late spring through early fall (May–September), though refrigerated and pasteurized backfin crab meat is available year-round in most markets.
lb. black tiger shrimp
Year-round availability through farmed aquaculture; peak quality and lower prices typically occur during warmer months (May-September in Northern Hemisphere markets).
lb boned skinned firm white-flesh fish
Year-round availability through commercial fishing and aquaculture operations, though wild-caught supplies peak seasonally depending on species and region; Atlantic cod, for example, is traditionally caught autumn through spring.
lb canned red salmon or light tuna
Year-round. Canned products are shelf-stable and independent of fresh seasonal availability.
lb. cod or haddock fillets
Peak season for fresh cod and haddock is autumn through early spring (September to April), with winter months offering the highest quality; availability year-round from frozen and preserved forms.
lb.conch
Year-round availability in most markets, though supply may be limited in certain regions. Peak harvest seasons vary by geographic location and local regulations; sustainable sourcing practices affect seasonal availability in some areas.
lb. conch meat
Year-round availability depending on regional harvest regulations; peak availability typically occurs in summer months (May-September) in Caribbean markets, though supply is increasingly limited due to conservation restrictions on wild harvesting.
lb. cooked shrimp peeled
Year-round availability as frozen product; fresh cooked shrimp vary by region and source, with peak availability typically spring through fall in many markets.
lb crabmeat
Peak season varies by species and region; Blue Crab peaks in summer and fall in North America, while King Crab is primarily winter-harvested. In many markets, frozen crabmeat is available year-round, making fresh supplies seasonal but frozen options consistent.
lb. crab or lobster meat
Peak season for blue crab is May–December; Dungeness crab peaks November–June; lobster is available year-round but best October–May when meat is full. Regional availability and quality fluctuate with molting cycles and fishing regulations.
lb. crawfish peeled
Peak season is spring through early summer (March–June) when crawfish are most abundant and affordable in Louisiana; frozen peeled crawfish are available year-round, though fresh product quality diminishes outside the primary season.
lb. crawfish (thawed
Peak season is spring through early summer (March to June in North America), though frozen and thawed crawfish are available year-round from commercial suppliers.
lb crayfish; cleaned
Peak season typically runs from March through June in North America and Europe, with some variation by geographic region and species. Frozen cleaned crayfish are available year-round in most markets, extending usability beyond the traditional season.
lb firm white fillets
Year-round availability, with variation by species and region. Atlantic and Pacific cod peak during cooler months (autumn through winter), while halibut and snapper availability fluctuates seasonally by fishing ground.
lb fresh fish
Seasonality varies significantly by species and geographic location; cold-water fish such as cod and halibut peak in winter months, while warmer-water species like sea bass and snapper are optimal in summer. Year-round availability exists for farmed species in most developed markets, though wild-caught fish exhibits pronounced seasonal variation.
lb frozen deveined peeled shrimp -
Year-round, as frozen shrimp are harvested and processed continuously from major aquaculture and wild-catch regions globally. Quality and availability remain consistent throughout the year due to freezing technology.
lb halibut or cod fillet
Peak seasons vary by region and fishing grounds. Atlantic halibut peaks spring through fall; Pacific halibut is best winter through spring. Cod is typically best autumn through spring. Both are available year-round in most markets due to commercial fishing and frozen supplies.
lb. large shrimp
Year-round availability due to global aquaculture and wild fisheries across multiple regions; peak season for wild Gulf shrimp is May through December in North America.
lb prawns or shrimp
Availability varies by region and species; wild-caught prawns in temperate waters peak in cooler months (autumn-winter in Northern Hemisphere), while tropical farmed varieties are available year-round. Cold-water species offer superior flavor and texture.
lbs/1 kg carp
Year-round in farmed cultivation, though wild carp shows peak availability in autumn and early winter months in temperate regions.
lbs/1 kg perch
Peak season for freshwater perch is autumn through early spring (September to April), with the best quality typically occurring in cooler months when water temperatures are lower. Availability and seasonality vary by region and fishing regulations.
lbs ahi tuna
Peak season for high-quality ahi varies by region: Hawaiian waters peak May–September, while Atlantic catches peak in summer months. Year-round availability exists in most markets due to global fishing operations, though fresh, sushi-grade ahi is most reliable during peak seasons.
lbs. catfish fillets
Year-round, as farmed catfish is available consistently throughout the year in most markets.
lbs. cooked and peeled medium shrimp
Year-round availability through both wild-caught and farmed sources, though peak wild-shrimp seasons vary by region (Atlantic Gulf shrimp peak May-December; Pacific shrimp peak December-September).
lbs dressed talapia
Year-round. Farmed tilapia is available throughout the year due to controlled aquaculture conditions.
lbs fish fillets
Year-round availability varies by species and region; wild-caught varieties follow seasonal patterns (Atlantic salmon peaks spring-summer, cod peaks winter), while farmed fillets remain consistently available throughout the year.
lbs fish (halibet
Peak season varies by region: Atlantic halibut is best from April through October, with winter months offering reduced availability. Pacific halibut season typically runs from March through November, with the most abundant supply from April through September.
lb. shelled conch
Conch availability varies by region and species; in the Caribbean, peak season typically runs from October to May, though commercial availability is increasingly year-round due to farming and importation. Seasonal closures are in effect in many regions to protect wild populations.
lb shelled cooked tiny shrimp rinsed
Year-round, though peak availability is typically spring through fall depending on regional harvest seasons. Frozen cooked tiny shrimp are consistently available year-round due to cold-chain preservation.
lb. shrimp
Year-round availability due to global aquaculture and wild harvesting from multiple regions; peak seasons vary by location and species, with wild Gulf shrimp typically most abundant in late spring through early fall.
lbs. large chilled shrimp peeled
Year-round availability due to global aquaculture and wild-harvest distribution; peak seasons vary by region and harvest method (wild Atlantic shrimp typically peak in fall and winter).
lbs large shrimp
Year-round availability from global aquaculture and wild-capture fisheries, though peak season varies by region; wild Atlantic shrimp peaks May-December, while farmed varieties maintain consistent supply throughout the year.
lb. u.s. farm-raised catfish fillets
Year-round, as farm-raised catfish are produced consistently throughout the year in controlled aquaculture facilities.
lean fish + 100 g dried fish
Lean fish availability varies by species and region; cod and halibut peak in winter months in Northern Atlantic waters, while tilapia is farmed year-round. Dried fish is year-round when properly stored, though freshly dried varieties peak following seasonal fish harvests.
lemon sole cut in
Peak season is September to April, with best availability during autumn and winter months in Northern European markets. Availability varies by region and fishing regulations.
littleneck clam
Littleneck clams are generally available year-round from various Atlantic harvest regions, though peak season typically runs from autumn through spring when water temperatures are cooler and meat quality is optimal. Some regions experience reduced availability or closures during warmer months due to algal blooms and biotoxins.
littleneck clams
Year-round, though peak availability is autumn through spring (September to April) in most Atlantic markets. Summer availability is limited as water temperatures rise, though some regions maintain supplies from deeper, cooler waters.
live blue crabs
Peak season for live blue crabs runs from May through October on the Atlantic coast, with the autumn months (September through October) offering the highest meat quality. Winter harvests occur in deeper waters but yield lighter supplies and softer shells.
live clams
Peak season typically runs from October through April in North America, with availability varying by region and species. Warmer summer months (May–September) generally see lower quality and increased risk of red tide toxins, though year-round cultivation and importation ensure consistent supply in major markets.
live crabs
Seasonality varies significantly by species and geographic region. Blue crabs peak from June through September in North America; Dungeness crabs from November through June on the Pacific coast; European edible crabs from April to December. Many Asian regions have year-round availability through farming operations.
live crawfish
Peak season runs December through June in North America, with the most abundant supply and best quality from January through May. Summer availability depends on farmed supplies, which may extend the season into August in some regions.
live littleneck or mahogany clams
Year-round, though peak harvest occurs from October through April when water temperatures are cooler and clams are highest quality. Littleneck and mahogany clams are increasingly farmed and available consistently, though wild-harvested varieties follow natural seasonal cycles.
live lobsters; reserve livers and/or roe
Summer months (May through October) mark peak lobster season in the North Atlantic, when molting occurs and meat quality is optimal. Year-round availability exists through cold-water fishing and storage, though winter supplies are more limited and command premium prices.
live mussels with beards removed
Peak season is autumn through early spring (September to March in the Northern Hemisphere), though farmed mussels are increasingly available year-round in most markets.
live oysters
Oysters are traditionally harvested and peak in flavor during cooler months (September through April in the Northern Hemisphere, March through August in the Southern Hemisphere), though modern aquaculture has made quality oysters available year-round in many regions.
live small oysters
Peak season varies by region: northern hemisphere oysters peak September through April (colder months), while southern hemisphere varieties peak March through August. Year-round availability exists in most markets through cultivated supplies and geographic sourcing diversity.
living crayfish
Peak season is late summer through early autumn (July-September) in Northern Hemisphere temperate regions, when crayfish molt and flesh quality is optimal. In Southern Hemisphere regions and farmed operations, availability extends year-round, though wild-caught specimens show seasonal variation depending on local water temperatures and breeding cycles.