Ingredients
Browse 27,470 ingredients in the Recidemia encyclopedia
lobster
American lobster is best from late spring through fall (May–October), with peak availability in summer. European lobster follows a similar seasonal pattern in Northern European waters. Availability varies by region and fishing regulations.
lobster flavored surimi
Year-round. As a frozen, processed product with indefinite shelf stability, lobster-flavored surimi is available consistently throughout the year.
lobster meat
Peak season for live lobster availability is May through December in North America, with highest quality and supply in summer months. Fresh lobster meat is increasingly available year-round through cold-chain distribution and frozen preparations.
lobster meat - chopped
Peak availability occurs May through October in the Northern Hemisphere, particularly June and July for Canadian Atlantic lobster. Lobster is available year-round in most markets due to cold-storage and transportation infrastructure, though prices fluctuate seasonally with highest costs during peak summer demand.
lobster meat cubes
Peak season is late spring through fall in the Atlantic region, with summer months (June-August) offering the most abundant supply. Year-round availability exists through frozen storage and imported sources, though fresh quality is superior during natural harvest seasons.
lobsters
Peak season for American lobster runs from June through December, with maximum availability and optimal meat quality in late summer and fall; European lobster is typically most abundant May through October. Year-round availability exists in markets due to cold storage and aquaculture, though live specimens are most desirable.
lobsters — 1½ pound ea boiled
Year-round availability, though peak season for American lobsters runs from May through October, with the most abundant supply and competitive pricing from summer through early fall.
lobsters in their shells
Peak season for lobster varies by region: Atlantic lobster (Maine, Nova Scotia) peaks May through October, while European lobster peaks June through September. Some regions support year-round fishing with varying quality and availability.
lobster stock
Year-round; lobster availability varies by region and season (typically peak in summer and winter months), but frozen lobster shells and heads allow for stock production throughout the year.
lobster tail
Lobster tails are available year-round, though peak season in the North Atlantic runs from late spring through fall. Warm-water spiny lobster tails are most abundant from November through March in the Caribbean and Mediterranean regions.
lobster tail meat
Year-round availability from commercial sources, though Atlantic lobster peaks in availability and quality from June through December. Spiny lobster has regional seasonal variations depending on harvest location and regulations.
lobster tails
Available year-round due to frozen distribution, though peak season for fresh American lobster tails is May through December, with winter months (November-December) representing prime harvesting periods in Atlantic waters.
low-sodium tuna
Year-round. Canned tuna is a shelf-stable product with consistent availability throughout the year regardless of fresh tuna seasonality.
lump crabmeat
Year-round availability through commercial distribution, though wild-caught supply peaks in late spring through early fall depending on regional harvest seasons. Atlantic blue crab is most abundant June through December on the U.S. East Coast, while Dungeness crab peaks October through June on the West Coast.
lump crab meat
Peak season for fresh lump crab meat is late spring through early fall (May through September), with peak harvest occurring in June and July along the Atlantic coast. Canned and pasteurized lump crab meat is available year-round, though pricing and quality may vary based on seasonal availability of fresh product.
lump dungeness crab meat
Peak season is November through June, with the sweetest and most abundant meat occurring December through March on the Pacific Coast. Atlantic Dungeness crab availability varies by region but generally follows winter months. Fresh lump crab meat is highly perishable and best used within 1-2 days of purchase.
mackerel fillets
Peak season for Atlantic mackerel occurs spring through early autumn (April to September), with availability extending year-round in frozen form. Pacific and Spanish mackerel availability varies by region and fishing season; canned and smoked mackerel fillets are available year-round.
mahimahi fillet
Mahimahi is available year-round in most markets, though peak availability in the Atlantic and Pacific occurs from spring through early fall. Regional variations in supply exist based on migratory patterns and fishing seasons in different ocean regions.
maine shrimp or raw scallops or cooked crabmeat or lobster meat
Maine shrimp are in season from December through June, with peak availability from January to April, making them a winter and early spring delicacy.
medium shrimp, peeled
Year-round availability varies by region and farming practices, though wild shrimp are typically most abundant in spring and fall. Farmed shrimp supplies remain relatively consistent throughout the year.
medium-sized fish
Seasonality varies significantly by species and geography. Cold-water species (trout, mackerel) peak in autumn and winter, while warm-water species (snapper, grouper, sea bass) are often at their best in spring and summer, though many are available year-round through aquaculture and global supply chains.
medium-size fish
Seasonality varies significantly by species and geography; however, many medium-size fish are available year-round in commercial markets. Peak seasons typically coincide with natural spawning cycles and regional fishing patterns, with spring and fall often providing optimal quality and flavor for temperate species.
medium-size shrimps
Year-round availability; farmed shrimp dominate global supply. Wild-caught varieties, such as Gulf white shrimp and coldwater species, peak seasonally (spring and fall for Gulf varieties; autumn through winter for northern stocks).
merluza de 1 kilo
Year-round availability, though peak season in European markets typically extends from autumn through spring when Atlantic catches are most abundant.
mild white fillets
Availability varies by species and source; wild-caught white fish are typically most abundant autumn through spring, while farm-raised fillets are available year-round in most markets.
minced clams
Year-round; canned minced clams are shelf-stable and available throughout the year, though fresh clam harvesting varies regionally with peak seasons typically in spring and fall.
monkfish or halibut fillet cut into 1-inch chunks
Both species are available year-round, though Atlantic halibut peaks in spring and early summer, while Pacific halibut availability extends through late fall. Monkfish supplies vary regionally but are generally consistent throughout the year in major markets.
monkfish tail on the bone or 2 fillets
Peak season runs from late autumn through early spring (November–March) in the North Atlantic; availability year-round in many markets due to extensive commercial freezing and international distribution.
mussel
Year-round in most regions due to extensive aquaculture, though peak season traditionally runs from September to April in the Northern Hemisphere. Farmed mussels are more consistently available and safer than wild varieties.
mussels
Peak season varies by region but generally occurs from autumn through early spring (October to April in the Northern Hemisphere), when water temperatures are cooler and flavor is most concentrated. Many cultivated mussels are available year-round in markets.
mussels in shells
Peak season typically runs from October through April in the Northern Hemisphere, with the highest quality occurring in autumn and winter months when water temperatures are cooler and mussels develop stronger meat. However, farmed mussels are available year-round with consistent quality, and Southern Hemisphere sources provide alternative seasonal supply during Northern Hemisphere summers.
mussels shellfish
Peak season for wild mussels is typically autumn through early spring (September–March in the Northern Hemisphere), though farmed mussels are available year-round. European and North American wild mussels are avoided during summer months due to biotoxin risk from harmful algal blooms.
nice crayfish
Noble crayfish is traditionally in season from August through September in Northern Europe, with peak availability in late summer. Some regions observe specific legal seasons to protect wild populations, though farmed crayfish may be available year-round in limited quantities.
nice trout
Year-round availability for farmed trout; wild trout seasons vary by region and species, typically spring through fall in temperate regions.
northerns)
Peak season for northern pike typically occurs in late autumn and winter (September through March), when water temperatures are cooler and flesh quality is optimal. Regional availability varies; in temperate regions with extended seasons, availability may extend into early spring.
norway lobster
Peak season is typically June through March in Atlantic waters, with supply varying by region and fishing regulations. Winter months generally offer the highest quality and availability.
ocean trout fillet
Year-round availability for farmed ocean trout; wild-caught specimens typically peak during autumn and winter months in Southern Hemisphere fisheries.
oil-packed italian tuna
Year-round. Oil-packed tuna is a shelf-stable preserved product available throughout the year, though cans labeled with specific tuna seasons (such as spring or summer catch) indicate superior quality and freshness.
one inch thick salmon steaks
Wild Atlantic and Pacific salmon have defined seasonal runs; peak availability is typically late spring through early fall depending on species and region. Farmed salmon is available year-round in most markets, with consistent quality and flavor throughout the year.
one pound of filleted fish
Seasonality varies significantly by fish species and geographic region; many commercially available fillets are year-round due to global supply chains and aquaculture, though wild-caught species have specific seasons. Spring through fall generally offers peak availability for many temperate fish species.
or 1 dried fish
Year-round. As a dried, shelf-stable product, or is available throughout the year, though fresh catches vary seasonally by region.
or 1 lb. shrimp
Year-round in most markets due to global aquaculture and wild-caught imports, though wild Gulf shrimp peaks in late spring through fall.
or 2¼ lbs fish
Seasonality varies dramatically by species and geography. Most fish is available year-round through aquaculture and global supply chains, though wild-caught species have distinct seasonal peaks (e.g., salmon spring-summer, cod winter). Regional availability differs significantly.
or 3 lbs mussels
Year-round in most regions, with peak availability and quality from September through April in the Northern Hemisphere; farmed mussels have largely eliminated seasonal variation in availability.
or canned crabmeat
Year-round. Canned crabmeat is a shelf-stable product available throughout the year, though fresh crab seasons vary by species and region.
or canned crab meat
Year-round. Canned crab meat is available continuously due to global sourcing and preservation methods, though fresh crab has specific seasonal peaks that vary by species and region (e.g., Dungeness crab peaks in winter, blue crab in summer on the U.S. East Coast).
or dried fish
Year-round. Dried fish is shelf-stable when properly stored in cool, dry conditions, though fresh fish destined for drying is typically processed during peak catch seasons (varies by species and region).
or dried shrimp or prawns ; half of it ground into powder and half for garnish
Year-round, as dried shrimp and prawns are shelf-stable preserved products available consistently throughout the year.
or frozen crab meat
While fresh crab availability varies by species and region, frozen crab meat is available year-round, with peak supply corresponding to primary harvests (typically fall and winter for Atlantic blue crab, and winter for Dungeness and king crab species).
or frozen fish filets
Year-round. Frozen filets are available consistently as industrial freezing technology allows preservation of catch from peak seasons and distant fishing grounds. Availability of specific species may vary seasonally in fresh form, but frozen alternatives remain constant.
or frozen large shrimp in shells
Year-round, as frozen products are available consistently throughout the year; however, wild-caught large shrimp are seasonally peaked in summer and fall months in temperate waters.
or frozen medium shrimp
Year-round; frozen shrimp provide consistent availability regardless of natural harvest cycles, though seasonal wild-caught supplies may influence pricing and quality variations.
or frozen peeled and de-veined large shrimp
Year-round availability due to global aquaculture and frozen storage; peak freshness occurs during local harvest seasons (typically spring and fall in temperate regions).
or frozen peeled and deveined medium-sized shrimp
Year-round. Frozen peeled and deveined shrimp are available consistently throughout the year due to global sourcing and cold-chain infrastructure.
or frozen prawns
Year-round availability due to global aquaculture and frozen storage; wild-caught peaks vary by region but frozen supply remains consistent throughout the year.
or frozen scallops
Peak season for wild scallops is typically autumn through spring; frozen scallops are available year-round as they are processed and frozen at peak harvest.
or frozen sea scallops
Year-round availability when frozen; fresh sea scallops are peak in fall and winter (September through March), particularly in North Atlantic fishing regions.
or frozen shrimp
Year-round, as freezing at peak harvest preserves quality and ensures consistent availability regardless of natural season or geographic location.
or frozen skinless and boneless haddock or halibut filets
Year-round availability as frozen products; fresh haddock peaks in winter and spring months in Northern Atlantic waters, while halibut peaks in spring through early fall depending on regional fishery management.
or frozen skinless catfish fillets
Year-round. Farmed catfish is available consistently throughout the year, with no seasonal variation in supply or quality for frozen products.