How Seafood Availability Changes With The Seasons?
How Seafood Availability Changes With The Seasons? Introduction There’s a moment every year — usually sometime in late spring — when I walk into my usual seafood supplier and something shifts. The display looks different. There are species I haven’t seen in months, and some of the things that were there all winter are suddenly gone or picked over. The person behind the counter is in a noticeably better mood. And whatever I end up buying that day just tastes… better than it has in a while. That’s what seasonal seafood actually feels like in practice. Not a concept from a restaurant menu or a thing chefs say to sound interesting — a real, noticeable shift in what’s available, what’s good, and what’s worth buying. Most people don’t think about seafood the same way they think about produce. You wouldn’t expect to find great tomatoes in January, but somehow the expectation for fish is that it should all just be available all the time, at consistent quality. It doesn’t really work that...