Seafood Seasonality

Most seafoods have a season when they are at their very best. So many people, including gourmet chefs, do not know about seafood seasonality. When foods are eaten at the peak of their true season, they are almost always better than at other times of the year. 

So keep this list handy when preparing meals and know you are o­n the path of being a "Seafood Seasonality Expert!" 

Fall:
Lingcod, chum salmon, opah, rockfish, flatfish, swordfish, thresher shark, clams, mussels, squid.

Winter:
Dungeness crab, raw oysters, petrale, steelhead salmon, sturgeon, spiny lobster, Monterey prawns, clams, mussels, swordfish.

Spring:
Herring, herring roe, raw oysters, bay scallops, squid, Pacific halibut, sardines, anchovies, mackerel, clams, mussels, squid, Santa Barbara spot prawns.

Summer:
King salmon, tuna, halibut, White Sea bass, oysters for grilling, squid.

Year-round:
Local rockfish, sand dabs, farmed catfish, farmed oysters, farmed trout, farmed salmon.