What Is the Best Season for Your Favorite Fish and Seafood?
Eating by the season is almost second nature for many of us, with the seasonal cycle bringing us asparagus in the spring, peaches and cherries in the summer, squash in the fall, and apples, pears and oranges in the winter. But fruits and vegetables aren't the only foods that have seasons. Fish and seafood do as well, though their seasonality is based on natural breeding, migratory patterns (which are driven by water temperatures), or human regulations designed to prevent overfishing.
Of course, fish and seafood are different from fruits and vegetables, but thanks to modern food production, we can enjoy both foods, fresh or frozen, from their respective source, in or out of season. That said, it is still good to know the seasons for various fish and seafood. And if you are buying fresh fish, buying it in-season means buying when it is most abundant, which promotes sustainability.
Here's a guide to the most consumed fish and seafood in the United States and when (and where) each one is in season. For each of the items below, we'll be referring to the wild-caught variety.
Shrimp
Shrimp is the most consumed seafood in the United States, and 90 percent of it is imported, which means it's always frozen, so seasonality isn't a factor. The season runs from late March through early December, depending on the type and location.
Salmon
Fishing for wild Atlantic salmon is prohibited, so wild-caught salmon is almost entirely Pacific salmon, mainly from Canada and Alaska, including pink, king, sockeye, coho and Chinook. The best time to buy it starts in early summer and goes through the end of the year.
Alaska Pollock
Wild Alaska pollock is harvested twice a year, once starting in mid-January through the end of March, and then again from mid-August to mid-October.
Cod
Both Pacific and Atlantic cod are available year-round with a peak in late winter for Pacific and late summer for Atlantic. U.S. regulations ensure that it is sustainably managed and responsibly harvested.
Crab
There are numerous types of crabs, some of them harvested in the Pacific and some in the Atlantic. Not every type of crab is available year-round, but there is always some type of crab in season at any given time, depending on location.
Stone crabs: Mid-October through end of April.
Dungeness crabs: December through August.
Soft shell crabs: Early March to late September.
Blue crabs: March through November in Virginia; April through December in Maryland.
King crabs: October to January.
Snow crabs: Mid-October to mid-May.
Clams
Wild clams are available year-round, though they're at their best from September through April. They spawn during the summer months, which can produce a more watery texture.
Atlantic hard-shell clams, aka quahogs: Available year-round, but mainly April through September, peaking in early summer.
Manila clams: These pacific clams are available year-round, but are best in the winter months.
Razor clams: Available year-round, but regulated by authorities.
Other Fish
Tuna: Atlantic bluefin tuna are in season from June to November, while Pacific bluefin are in season between May and October. Albacore tuna are in season from July through October.
Trout: Trout are available year-round, although spring is the best season for them.
Mahi-mahi: The spring and summer months, from April through September, are best for this warm-water fish.
Other Shellfish
Crawfish: Crawfish are available from November to July, but their peak months are from late February through May.
Lobster: Maine lobsters are at their peak season between late June and late December, while lobsters in Florida and California typically peak from August to March.
Oysters: Like clams, oysters tend to be at their best in months with the letter R in their names: September through April.
Scallops: These shellfish are available year-round, but typically peak from December through March.
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