Buying Seafood in Season
To get the best prices on seafood, buy when the fish or shellfish are in season and available in large quantities. "Fresh wild salmon caught during the bountiful summer and early fall runs is much less expensive than salmon caught during the winter months," writes Braiden Rex-Johnson in Pike Place Public Market Seafood Cookbook, referring to Pacific Northwest stocks. Harvesting seasons and sources for many wild seafoods are as follows:
Rock – season
Aug. - Dec. in Gulf
White – season
June – Aug. for Gulf
Mex fall – spring
Brown – season
June – Aug. for Gulf
Pink – season
Jan. – June for Gulf
Cocktail Shrimp
Oregon – season
April – Oct.
Norwegian, Canadian, Alaskan – season
spring – fall
Warm Water –
year round from S.E. Asia & India
Monterey Squid
April – June in Northern California
Oct. – Dec. in Southern California
Cod
Atlantic – season
spring – fall
Pacific – season
January – fall with periodic closures
Dungeness – seasons
Dec. 1st – Summer in Oregon,
Fall opening in Northern Washington State
Summer opening in Alaska
King Crab – season
Fall in Alaska
Snow Crab – season
January – Spring
Clams
Clams can be harvested year-round, but state, national and local governments usually set limits or establish harvest seasons to conserve the resource or protect consumers from toxins that clams produce when algae levels are high.
In the warm summer months, clams are susceptible to bacteria. The healthiest clams, therefore, are those harvested from autumn through early spring. And the best are those purchased and eaten within a day or two of harvest.
Hard shell clams like little neck, cherry stone, top neck, and quahogs are most commonly found in markets. Soft shell clams like steamers, long necks and geoducks are preferred for clam bakes. Both varieties have similar flavor and can be used interchangeably in most dishes.
