The availability of fresh fish is something which every chefs needs to know. This chart can help you plan menus and be aware of what is in season. Of course, some fish which is labeled as “available” may be only available regionally and your purveyor may not carry a fish from a different part of the country.

Fresh Fish Availability Chart

Here are the color codes for the Fresh Seafood Availability Chart: green areas show peak availability, light green show limited availability, gray indicates not available fresh but may be available frozen. There are a number of reasons why a fish may have limited availability.

  • it is the beginning or end of the commercial fishing season for that fish
  • the fish has strict qoutas set and once the qouta is met the fishing stops
  • the fish is a “by-catch”, meaning that it has limited commercial value and is a by-catch while fishing for something else
  • there isn’t much commercial/consumer interest in the fish so fishermen don’t consistently fish for it

Seafood Availability Chart at Chef's Resources http://www.chefs-resources.com/seafood/finfish/swai-fish-information-recipes/ http://www.chefs-resources.com/seafood/finfish/chilean-sea-bass/ http://www.chefs-resources.com/ Image Map

 

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