Fresh seafood is a perishable product, and traditionally some species of fish and shellfish were only available at certain times of the year. With modern technology, refrigeration, and high-speed transportation systems, many high quality fresh seafood products are available from all regions of the United States and many areas around the world at any time of the year. While this greatly increases consumer choices, the cost of locating and shipping quality products from distant locations can also increase costs and product prices.

When fish and shellfish are harvested locally, larger quantities tend to be available in local markets, which can reduce costs and prices. Because these products also move through the marketplace quickly, product quality is also high. These times of increased availability of high quality products tends to cause prices to drop creating the best value for the consumer.

Some types of locally harvested fish and shellfish like clams, oysters, lobster, tilefish and squid are available in New York markets all year. Many kinds of migratory fish like bluefish, tuna, and shark move up and down the coast as the ocean water temperature changes and move through our area in the spring or summer as they migrate north and visit again in the late summer and fall as they move south. The timing of these migrations from year to year is dependent on seasonal weather patterns, ocean temperatures and other factors. Local availability is also influenced by weather especially in winter when rough seas prevent fishermen from travelling safely to offshore fishing areas. Availability is also influenced by fisheries management regulations designed to keep fish populations stable. For many species size limits ensure that individual fish reproduce before they are caught. Seasonal closures often at times when fish are spawning or reproducing and monthly or quarterly quotas also have an impact on local availability.

New York's Seafood Council has developed a list of seasonal suggestions for fish and shellfish harvested by New York commercial fishermen that take all of these factors into consideration. In it's New York Seafood: A Meal for all Seasons public education program, the fish and shellfish that are most abundant and a good value during each season of the year are identified as well as seasonal products and preparation methods. Charts that show average monthly landings by New York commercial fishermen can be found in the Species Profile for each type of fish and shellfish at this Website.