Seasonal Seafood
Californians are used to finding fresh food year-round. With our access to open pastures for meat, bright sunshine for fruits and vegetables, and more than 800 miles of coast for seafood, Californians don’t worry too much about seasonal food. While farmers can sustain productive farms year year, seafood still remains sensitive to water temperatures, breeding habits, and migratory patterns. And while many types of fish freeze well for out-of-season meals, fresh is always best when it come to seafood.
Even with the majority of swordfish coming from California, swordfish is generally best from May to December. Take advantage of the swordfish season now, because once we pass Christmas, you might have to wait several months until the next ocean fresh catch comes in.
Blue King Crab is generally harvested out of northern Pacific waters and isn’t available in the summer. The Blue King Crab season starts in October and only lasts through January. Frequently shipped alive during the harvest season, this crab meat is prized for its mild, sweet flavor.
A favorite in California, wild salmon is considered a summer fish, and is harvested from Washington, Oregon, and California from May through October. Known for its bright color and bold taste, most people enjoy salmon as a filet or steak.
Consult with a seafood calendar to find out what’s fresh. Although most seafood that is frozen and saved for the off-season can be prepared in delicious ways, there is nothing quite like a simple seafood filet harvested that day.
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