Seafood as a protein source differs from its beef and poultry counterparts due to its spectacular variety and the seasonality of the species that constitute such a selection. Variety makes for a stunning arrangement when on display but seasonality is more complicated. Seasons for seafood are in some cases legal, in others environmental and, of course, in some instances biological. One of the best ways to ensure a great seafood experience and value is to purchase fish and shellfish when in season or at its peak. The following six month calendar is a guideline for selecting fresh fish and seafood; it highlights season openings and closings as well as peak quality times for a variety of tasty and nutritional entrees!

AUGUST

OPEN Canadian day boat and harpoon swordfish Maine and Canada's blue fin tuna

PEAK Alaskan troll king salmon Best selection of wild caught salmon

LOOK FOR Wild caught Cray fish Wild northern striped bass Soft shell crab

SEPTEMBER

OPEN East coast urchin season Wild native caught steelhead and sturgeon

END Soft shell crab

LOOK FOR Best lobster values of the year Wild salmon and halibut (seasons continue strong)

OCTOBER

OPEN Mahi mahi Nantucket Bay scallop season Vineyard oysters California day boat and harpoon sword

LOOK FOR Improved shell fish quality

NOVEMBER

OPEN Live bay scallops Cape sea scallops

END Wild salmon and halibut

PEAK Most shellfish

LOOK FOR Great values on Hawaiian fish Far med Arctic char and Tasmanian Ocean trout

DECEMBER

OPEN Maine diver harvested scallop season Live sea scallops

LOOK FOR Perfect season for smoked fish Shetland Island organically raised salmon is a great

alternative to wild Frozen at sea wild caught salmon and halibut Perfect for entertaining domestic, farm raised, sustainable Osetra caviar