Anyone else have “seasons” for specific tinned seafood?

If the title doesn’t make sense, I’m talking about times of year that seem appropriate to eat that tin of sardines/whatever.

For example, all sardines with lemon or preserved lemon or lemon oil feel so fresh and bright that they have to be a sunny summer day meal. June and July for me.

Smoked oysters and smoked trout/salmon always taste like something you’d eat as a lumberjack in the autumn forest, or maybe a provision on a long hunting trip in the north woods. Very October November tasting.

Certain spiced sardines, specifically the Nuri Spiced Sardines are almost unequivocally a wintery/christmas choice for me, because of the cloves in the oil. Something about them tastes a lot like the holidays.

Any other examples you guys can give or am I crazy?