1, hairtail
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.
2. clams
Spring is a good season to eat shellfish and clams, clams and other seafood. Clam is very delicious, known as "the freshest in the world" and "the crown of all flavors", and its nutrition is also very comprehensive. It contains protein, fat, carbohydrate, iron, calcium, phosphorus, iodine, vitamins, amino acids, taurine and other ingredients, with low heat energy, high protein and low fat, and can prevent and treat chronic diseases of middle-aged and elderly people. This is a cheap seafood.
Step 3: shrimp
The best season to eat prawns is spring and autumn. Before and after Qingming Festival, the meat is crisp, tender and delicious, suitable for blanching and frying. Shrimp is warm and sweet, slightly warm, and enters the liver and kidney meridians; Traditional Chinese medicine believes that shrimp has the functions of tonifying kidney and strengthening yang, promoting lactation and resisting toxicity, nourishing blood and solidifying essence, removing blood stasis and detoxicating, benefiting qi and strengthening yang, dredging collaterals and relieving pain, stimulating appetite and resolving phlegm. Moreover, prawns are rich in magnesium, which plays an important role in regulating heart activity and protecting cardiovascular system. It can reduce the cholesterol content in blood, prevent arteriosclerosis, dilate coronary artery, and help to prevent hypertension and myocardial infarction.
4, step fish
Goby is a kind of marine fish mixed with seawater. It breeds in fresh water and grows in seawater. Because of its short growth cycle, rapid generation renewal and easy resource replenishment, it often maintains a certain catch. In China, it is mainly distributed in the Bohai Sea and the Yellow Sea, mostly concentrated in shallow sea estuaries, especially Yantai and Weihai in Jiaodong Peninsula.
5. Pipi shrimp
Shrimp Pippi is a kind of seafood food with rich nutrition and tender meat. Its meat contains more water, tastes fresh, sweet, tender, light and soft, and has a particularly attractive umami flavor. Every spring is the season of spawning, and eating at this time is the best.
6. 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.
7.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.
8. Grass carp
Grass carp is a very common fish, which is easy to see on everyone's table. Although grass carp is common, it is a health food that warms the stomach, calms the liver and dispels the wind, and warms the middle warmer and tonifies the deficiency. Grass carp and tofu are eaten together, which has the effects of tonifying the middle energizer and stomach, promoting diuresis and reducing swelling; It has a special effect on the growth of myocardium and children's bones, and can be used as a dietotherapy dish for patients with coronary heart disease, hyperlipidemia, child dysplasia, edema, tuberculosis, postpartum hypogalactia, etc.
9, snakehead
The snakehead has the effects of invigorating spleen, promoting diuresis, removing blood stasis, promoting tissue regeneration, clearing away heat and expelling wind, and tonifying liver and kidney. Black fish is cold and sweet, belonging to the spleen and stomach meridian; Treat five hemorrhoids, damp arthralgia, facial edema, nourish heart and yin, clear kidney and diuresis, detoxify and clear heat.
10, 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.
1 1, 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.
12, 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.
Four points to pay attention to when eating seafood in spring
1. Seafood should be eaten in season: different seafood growth cycles are long and short, so the maturity of different seafood is different. Basically, a batch of seasonal seafood will be listed every season. Fruits and vegetables are best eaten in season, and so are seafood. Seafood in season can ensure the best taste and higher nutritional value.
2, need to be thoroughly cooked: seafood will contain a lot of bacteria brought from the water, there may be parasitic eggs and contaminated bacteria during processing and transportation, so seafood must be thoroughly cooked. Generally speaking, boiling water takes 4-5 minutes to completely sterilize. If you want to eat uncooked seafood such as sashimi, you must be careful to ensure the freshness and hygiene of the food before you consider eating it.
3. Don't eat dead shellfish and dead crabs: Both of these foods contain a lot of protein, and their bacteria are high. Once it dies, it will breed germs and produce toxins, and the unsaturated fatty acids contained in it are also prone to oxidative rancidity. So it's best to eat live and fresh food, and it can't be stored at home for too long. Cook it as soon as possible.
4. Don't cook chilled shrimp: It takes a lot of seafood to cook shrimp. Even after quick freezing, protein has been partially denatured, producing amine substances, which can't reach the taste, flavor and safety of live shrimp in any case, so it is not suitable for boiled shrimp.