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Celebrity chef Andrew Zimmern says spring cooking is not just about fresh vegetables and fruits coming into season. His thoughts turn to seafood.

It’s important each May to align seafood choices with natural seasonal patterns, says the four-time James Beard Award-winning TV personality and sustainable dining advocate. Peak in-season seafood months are determined, he says, by migration, water temperature and breeding cycles.

“All food is seasonal in one way or another,” says Zimmern, who created with producer David Kelley a three-part docuseries Hope in the Water that premiers June 19 on PBS. “It’s May, so you can get spot prawns from Western Canada right now. It’s a five-week season in a well-managed fishery. It’s also time for petrale sole and NorCal (Californian or northern) anchovies.”

Year-round, it’s also important to eat seafood sustainably and in season, Zimmern says.