Eat more fish in spring.
Spring is the best time to eat fish, because the fish is close to spawning, and more nutrients are accumulated in the body. At this time, the fish is fat and solid, and the contents of various amino acids in its body are increased and balanced, so the fish tastes more delicious.
Fish is the best aquatic food for the weak because of its low calories and fat. Fish is rich in thiamine, riboflavin, nicotinic acid, vitamin D and a certain proportion of minerals such as calcium, phosphorus and iron. Although the fat content in fish is very low, the fatty acids in it have been studied to lower blood sugar, protect the heart and prevent cancer. Vitamin D, calcium and phosphorus in fish can effectively prevent osteoporosis.
What kind of fish is good to eat in spring?
1, mandarin fish
Mandarin fish, also known as mandarin fish and seasonal flower fish, has always been regarded as "the best fish", with plump meat, tender meat, delicious taste and few bone spurs. As a delicious food at the banquet, it is deeply loved by people, and it is the fattest every spring, so it is also called "spring fresh".
There are many ways to eat mandarin fish, such as steaming, boiling, stewing, roasting and frying. It can also be made into dishes of various shapes and colors, such as "Oolong mandarin fish", "barbecued fish" and "vinegar fish", which are all famous dishes at banquets.
2. Carp
In March and April, catfish grow very plump. According to the Records of Chengjiang in Jiangyin, in the early 1950s, the annual catch of catfish in Jiangyin Jianghai society reached 4000 kg. There are probably few wild catfish now, and all the 10 yuan in the market are cultured catfish, which is not delicious.
The swim bladder of fish is thick, and it is precious river fresh after drying. In the past, "crab belly with crab powder" was a famous dish in restaurants. Catfish skin is elastic and gelatinous, so it should be braised. Fish is plump and smooth, soft and waxy, tender and sticky, and has a gelatinous texture. "Catfish with white sauce" is fresh and tender, and it is also one of the famous dishes in old Shanghai. Catfish should be fishy. It has two white ribs on both sides of its back, which is particularly fishy. It is necessary to remove the white ribs. Also, it is best to add some pepper when roasting catfish, which is a wonderful way to remove the fishy smell.
3. turtle
Squid tastes best in spring, because the turtle has been dormant for a winter and hasn't eaten anything yet. At this time, the body fat is the least and the meat is fresh and tender. Therefore, there is a folk saying that "eating turtles in spring gives birth to small turtles". Turtle is rich in protein, calcium, phosphorus, iron and vitamin A, and has been regarded as a nourishing product since ancient times.
Patients with liver disease should not eat soft-shelled turtle; Gastroenteritis, gastric ulcer, cholecystitis and other digestive system people are not suitable for eating; Insomnia and postpartum diarrhea are not edible. Turtle contains high protein and fat, especially the animal glue on the skirt of turtle. It's not easy to eat too much at once.
4. river herring
As soon as we step into the spring, the fat season of shad is coming. A group of gourmets waited for a year and finally looked forward to tasting delicious shad. There are three kinds of river fresh in the Yangtze River valley, which are called "three treasures" by gourmets, namely shad, puffer fish and swordfish, among which the most famous is shad, also known as "the king of fish".
Eat shad without scaling, because the scales of shad are rich in fat, which can increase the fresh and greasy feeling when eating fish.
5. hairtail
In the choice of fish, hairtail is the first among marine fish. Hairtail in spring is rich in nutrition, unsaturated fatty acids and magnesium. The fat content of hairtail is higher than that of common fish, which can reduce cholesterol and enhance the vitality of skin surface cells. Regular consumption of hairtail also has the effects of nourishing liver and blood, nourishing skin, caring hair and keeping fit.
It should be noted that hairtail itself has a strong fishy smell, and it should be cooked with braised and sweet and sour methods.
6. Rod
Perch is rich in digestible protein, fat, 2, nicotinic acid, calcium, phosphorus, potassium, copper, iron and selenium. Traditional Chinese medicine believes that perch is warm and sweet, and has the functions of invigorating spleen and stomach, nourishing liver and kidney, relieving cough and resolving phlegm. Spring bass is delicious, white as snow and tender, which is the best season to taste bass.
There are many ways to eat bass. Steamed, braised or stewed soup are all good ways to eat bass, depending on personal taste. The general population can eat it, especially suitable for women with edema or fetal movement during pregnancy. Eating perch can help prevent miscarriage. But perch is a kind of hair, and people with skin should not eat it. Generally speaking, it is best not to eat more than100g of bass meat every day.
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Common fish are mostly in spring, and the temperature rises in spring, which is the peak of carp spawning. Carp is listed as one of the best fish in this river. Its meat is tender and delicious, especially in February and March. Chinese medicine believes that it has the functions of nourishing, invigorating stomach, diuresis and lactation; Modern nutritional analysis shows that its fish tastes good, mainly because more than ten kinds of free amino acids are playing a role, especially glutamic acid, glycine and histidine.
Carp tastes delicious, but the meat is thicker and has fewer thorns. However, it should be noted that there is a thin white rib on both sides of the abdomen of carp, commonly known as "fishing line", which can remove the fishy smell before cooking.
8, crucian carp
Crucian carp in river fish is also a good food supplement in spring. Crucian carp is characterized by comprehensive nutrition, high sugar content and low fat, and is rich in protein, vitamins and amino acids necessary for human body, so it tastes fresh and tender but not greasy. Eating crucian carp regularly can not only strengthen the body, but also help to lower blood pressure and blood lipids and make people live longer. Maternal consumption of crucian carp can not only increase nutrition, but also effectively promote lactation.
Generally speaking, 0.5~ 1 kg crucian carp meat is the most tender and slightly sweet. Crucian carp can be roasted, stewed or braised, but the soup is the best, such as crucian carp tofu soup, crucian carp mushroom meat soup, crucian carp trotters soup and so on. Although crucian carp is good, it is not suitable for everyone. It is not advisable to eat more crucian carp during a cold and fever. Those with yang deficiency and internal heat should not eat, and those who are prone to heat and sores should also avoid eating.