March – May Spring
Mantis shrimp are abundant in the coastal regions of south Vietnam, known in Vietnamese as tôm tít or tôm tech. In regions such as Nha Trang, they are called "ban chai", named for its resemblance to a scrub brush. The shrimp can be steamed, boiled, grilled or dried; used with pepper, salt, and lime; fish sauce and tamarind; or fennel.
People harvest blue mussels as food and they are used in commercial aquaculture. Blue mussels are considered an important food source in some coastal areas and the shells are used in jewelry manufacturing. Blue mussels also help limit algae growth, which has become problematic in the Mediterranean Sea and elsewhere.
In culinary use, within the eastern coast of the United States, the term "clam" most often refers to the hard clam Mercenaria mercenaria. It may also refer to a few other common edible species, such as the soft-shell clam, Mya arenaria and the ocean quahog, Arctica islandica. Clams can be eaten raw, steamed, boiled, baked or fried. They can also be made into clam chowder or they can be cooked using hot rocks and seaweed in a New England clam bake.
June – August Summer
Kombu, several Pacific species of kelp, is a very important ingredient in Chinese, Japanese, and Korean cuisines. Kombu is used to flavor broths and stews (especially dashi), as a savory garnish (tororo konbu) for rice and other dishes, as a vegetable, and a primary ingredient in popular snacks (such as tsukudani). Transparent sheets of kelp (oboro konbu) are used as an edible decorative wrapping for rice and other foods.
Scallops are characterized by offering two flavors and textures in one shell: the meat, called "scallop", which is firm and white, and the roe, called "coral", which is soft and often brightly coloured reddish-orange. In Galician cuisine, scallops are baked with bread crumbs, ham, and onions. In Japanese cuisine, scallops may be served in soup or prepared as sashimi or sushi.
Octopus is a common dish in many different cultures, but the most common are probably Chinese and Japanese. In Japan, raw octopus is a staple in sushi dishes.Greek, Spanish and Caribbean, and even Italian, cuisines also include octopus. In Greek preparations, octopus may be grilled over an open flame. In Italian dishes, it is often served with pasta or as a carpaccio. In the Caribbean, octopus is often served in ceviche.
In cuisines around the Mediterranean, Paracentrotus lividus is often eaten raw, or with lemon, and known as ricci on Italian menus where it is sometimes used in pasta sauces. It can also flavour omelettes, scrambled eggs, fish soup, mayonnaise, béchamel sauce for tartlets, the boullie for a soufflé, or Hollandaise sauce to make a fish sauce. In Chilean cuisine, it is served raw with lemon, onions, and olive oil.
September– November Autumn
In some regions, spices improve the culinary experience. In Southeast Asia and Indosphere, masala crab and chilli crab are examples of heavily spiced dishes. In the Chesapeake Bay region, blue crab is often eaten with Old Bay Seasoning. Alaskan king crab or snow crab legs are usually simply boiled and served with garlic or lemon butter.
Many various dishes are prepared using shrimp as a primary ingredient. Ebiko - Shrimp roe, sometimes translated as "Shrimp Flakes", is used as an ingredient in the preparation of sushi.
December– February Winter
Oysters are an excellent source of zinc, iron, calcium, and selenium, as well as vitamin A and vitamin B12. Oysters are low in food energy; one dozen raw oysters contains 110 kilocalories (460 kJ). They are rich in protein (approximately 9g in 100g of pacific oysters).
In Korea, the largehead hairtail is called galchi, in which gal came from Middle Korean galh meaning "sword" and -chi is a suffix for "fish". It is popular for frying or grilling. In Japan, where it is known as tachiuo, they are fished for food and eaten grilled or raw, as sashimi. They are also called "sword-fish" in Portugal and Brazil (peixe-espada), where they are eaten grilled or fried. Its flesh is firm yet tender when cooked, with a moderate level of "fishiness" to the smell and a low level of oiliness. The largehead hairtail is also notable for being fairly easy to debone.