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._ Fish
In March and April, there are many fish. According to Chengjiang, Jiangyin, in the early 1950s, the annual catch of _ fish in Jianghai society in Jiangyin reached 4000 kg. There are probably few wild fish now, and all the ten dollars in the market are farmed fish, which is not delicious.
_ The swim bladder is thick and is a valuable seafood after drying. "Crab powder _ belly" in the old shop is a famous dish. _ Fish skin is elastic and elastic, so you should braise it. Fish is plump and smooth, soft and waxy, fresh and sticky, with a rubber texture. "White sauce _ fish" is fresh and tender, and it is also one of the famous dishes in old Shanghai. _ The fish will go 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's best to add some pepper to the fish, which is a wonderful way to remove the fishy smell.
3. turtle
In spring, squid tastes the best, because the turtle has been dormant for a winter and has not eaten. At this time, the body fat is the least and the meat is fresh and tender. Therefore, there is a folk saying that "eating soft-shelled turtle in spring makes you sick a year later". 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; People suffering from gastroenteritis, gastric ulcer, cholecystitis and other digestive system diseases are not suitable for eating; Insomnia, pregnant women and postpartum diarrhea should not be eaten. Soft-shelled turtle contains high protein and fat, especially the animal glue on the skirt, which is not easy to digest and absorb, so it is not advisable to eat too much at one time.
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, which has the reputation of "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, which can protect the heart. Moreover, hairtail has higher fat content than ordinary 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, vitamin b2, 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. However, perch is a kind of hair food, which is not suitable for people with skin diseases. Generally speaking, it is best not to eat more than100g of bass meat every day.
7.carp
Common fish in spring are mostly carp, 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 is delicious, with thick meat and few thorns, but it should be noted that there is a thin white rib on both sides of the belly 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, trace elements and amino acids necessary for human body, so it is tender and 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.
9. hairtail
Traditional Chinese medicine believes that hairtail is sweet, salty and warm, and has the effects of tonifying deficiency, detoxifying and stopping bleeding when it enters the spleen and stomach meridians. It is suitable for patients with postpartum physical weakness and postpartum hypogalactia, and also has the effects of nourishing liver and blood, moistening skin and caring hair. Eating hairtail regularly is also good for the cardiovascular system of human body. One of the reasons is that its fat content is higher than that of ordinary fish, and it is an unsaturated fatty acid, which has the function of lowering cholesterol; Secondly, it contains a lot of magnesium, which can promote human metabolism and protect the cardiovascular system. It is recommended that patients with cardiovascular and cerebrovascular diseases eat it regularly.