1, squid 2 1 13 fish: squid has the advantages of high protein, 526 1 low fat and low calorie. 4 102 It is not only rich in protein, calcium, phosphorus, 1653 iron, as well as trace elements such as calcium, selenium, iodine and manganese, but also rich in highly unsaturated fatty acids such as DHA (commonly known as brain gold) and EpA. Moreover, a large amount of taurine contained in meat can effectively reduce cholesterol accumulated on the blood vessel wall, which is very good for preventing arteriosclerosis and gallstones.
2. Pomfret: Pomfret is rich in protein and a variety of nutrients, which has the effects of invigorating qi and nourishing blood, softening tendons and benefiting bones, and can relieve symptoms such as indigestion, diarrhea due to spleen deficiency, anemia, and aching muscles and bones. Pomfret is rich in unsaturated fatty acids, which can reduce cholesterol. Pomfret is rich in trace elements selenium and magnesium, which can prevent cardiovascular diseases such as coronary atherosclerosis, delay aging and prevent cancer.
3. Noodle fish: The first-class early seafood, known as Peach Blossom Shrimp (Carassius auratus), has passed through Grain Rain, and can not be listed until it is caught in fine nets and far nets. Therefore, when it comes to the first taste after spring, only noodle fish is the best. Whitebait, called leftover fish in ancient times, is commonly known as noodle fish. Round, transparent as snow, like a white hairpin, only the eyes are black. Whitebait in Taihu Lake is mainly whitebait and whitebait in Schleswig.
4, clams: Spring is a good season to eat clams, clams and other shellfish. Both clam and razor clam have the characteristics of high protein, high trace elements, high calcium and low fat, which can reduce cholesterol in the body, supplement the deficiency of the body, and clear away heat and trouble. But people with spleen and stomach deficiency and diarrhea should eat less of this kind of seafood.
5. prawn: the season of prawn is spring and autumn, and the meat is crisp, tender and delicious before and after Qingming, which is suitable for drowning 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.
What seafood is suitable for April and May?
1, snails: As the saying goes, "snails in March, mussels in April", March and April are the most abundant seasons for snails and mussels in streams south of the Yangtze River. At this time, the snail meat is delicious and has no muddy smell, which is a good time to eat. Snails, also known as snails, are not only delicious, but also nutritious. Because of its high protein and low fat, it has been favored by many women who are keen on slimming in recent years.
2. Sakura shrimp: Sakura shrimp, which only appears in large numbers in spring, is petite, only about 20 mm Because the toner is red and has its own luminous body, swimming in the deep sea cluster feels like cherry blossoms falling, so it has this reputation. In addition to the pleasing appearance, the nutritional value of cherry shrimp can not be underestimated. Besides containing phosphorus and crude protein, its calcium content is six times that of milk, so it can be used as a tonic.
3, mussels: Qingming is the best season to eat mussels. At this time, leeches and microorganisms in the water are less active, and mussels are the cleanest and have better meat quality. "Drink a bowl of light vegetable soup in spring, no prickly heat and no sores" is circulated among the older generation.
4. Yellow crucian carp: The yellow crucian carp with the largest quantity and the best quality at the turn of spring and summer can be best summarized by only one word, and that is "fresh". Yellow crucian carp has extremely high medicinal value, its nature is sweet, flat and warm, and it enters the stomach and kidney, and it has the effects of harmonizing middle energizer, tonifying deficiency, eliminating dampness and promoting diuresis, tonifying deficiency, warming stomach and nourishing middle energizer.
How to eat seafood safely in spring?
Eat seasonal seafood
The growth cycle of different seafood is long and short, so the maturity of different seafood is different, basically every season?
There will be a batch of seafood on the market. Fruits and vegetables are best eaten in season, and so are seafood. Seafood in season can ensure the best taste and higher nutritional value.
It needs to be cooked thoroughly.
Seafood will contain a lot of bacteria brought from water, and there may be parasite eggs and contaminated bacteria during processing and transportation, so seafood must be cooked thoroughly. 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.
Don't eat dead shellfish and crabs.
Both of these foods contain a lot of protein, and their bacteria are relatively 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.
Don't blanch the frozen shrimp.
Boiled shrimps have high requirements for seafood. Even after quick freezing, protein has partially denatured and produced amine substances, which can not reach the taste, flavor and safety of live shrimp, so it is not suitable for boiled shrimp.