Southern seafood, where is it better than the north?

China's best seafood for people in **? Some people say that the seafood in the south is delicious, and some people say that the seafood in the north is delicious.

In fact, China's seafood belongs to the Yellow Sea.

It is the most delicious in the Bohai Sea, and the further north it is in the Yellow Sea and the Bohai Sea.

It's delicious, because the further north you go, the cooler the sea, the fresher the seafood, which is a well-recognized truth in the fishing world.

When you arrive at the Southern Seafood Wholesale Market, you will find that everyone will ask: "Your fish is from **" as long as you say the Yellow Sea, Bohai Sea, or Dalian, those wholesalers are willing to buy!

There are many ways to eat seafood, steamed, boiled, stir-fried, etc., and my favorite is to use chili peppers and star anise after the seafood is processed.

Ginger, pepper and other more than 10 kinds of spices pickled, numb, spicy, fresh and fragrant, natural and pure.

Every time I keep a few cans at home, I take them out when I watch a football game or watch a drama, and when I go with beer and drinks, it tastes so beautiful.

Delicious baby abalone.

Peeling off the fatty abalone from the shell, the abalone meat is full of soup made from more than 10 kinds of spices such as star anise, Sichuan pepper, ginger, etc., and the juice flows horizontally in the mouth between chewing, and the taste is fresh, fragrant, numb, and spicy, which is too enjoyable.

Squid whiskers. The meat is very flavorful, delicious and spicy.

A large conch. When you open the lid, you will feel like you are standing on the edge of the sea.

Northern seafood usually has a long growth period, grows slowly, and the smell of the sea is strong, and many are caught in the ocean, relatively deep sea, however, there is too little live, the fish want to eat more for the burnt, due to the long storage time, the quality is unstable, the volume is small, the meat is delicate, the nutrition is rich, the yield is too low, and the ** is too expensive.

The southern seafood is mostly farmed, and mostly live fresh, due to the large output, ** the country, the southern seafood, mainly light taste, and light aftertaste, delicate taste, less miscellaneous taste, and fresh, which is also the reason why southern seafood can occupy a dominant position in China.

Seafood in various places has its own characteristics due to different geographical environments, climates, and origins.

In fact, both the southern and northern coastal areas have their own characteristics and advantages due to the differences in geographical environment, climate, temperature, origin, species, and salinity of seawater, and no place has the best seafood quality. The difference that some people say is purely a difference in personal taste, and has nothing to do with the quality of the seafood.

Generally speaking, the seafood in the north is small and has obvious freshness, while the seafood in the south is large and not as fresh as the seafood in the north.

The sea temperature in the south is high, the temperature difference between day and night is small, the rain is sufficient, the amount of surface runoff to supplement the sea water is relatively large, and the salinity of the sea water is low. However, the sea temperature in the north is low, the temperature difference between day and night is large, the rain is less, and the salinity of the sea water is high, so the seafood in the south has a long growth cycle, and the seafood grows larger than the north, but the freshness is not as good as the seafood in the north.

The reason is simple, the cooler the water, the better the seafood produced, the higher the freshness, and the higher the nutritional value. China's coastline is long, from north to south, distributed in the Bohai Sea, the Yellow Sea, the East China Sea and the South China Sea and other vast sea areas, every year to provide people with a variety of seafood products to meet the appetite of foodies everywhere.

The seabed of the Bohai Sea is dominated by low sand, while other seas are mostly low in mud, so the quality of shellfish produced in the Bohai Sea is the best. For example, Dalian's sea cucumbers, abalone, and shrimp crawlers are very famous, while the large yellow croaker, small yellow croaker, and hairtail fish in the East China Sea of the Yellow Sea are famous all over the world, and the seafood varieties in the South China Sea are rich and diverse.

In terms of natural environment, the marine environment in the north and south is completely different, and the salinity of the sea is different. The south is warmer and rainy, so the salinity in the ocean is lower, and the opposite is true in the north. The difference in salinity affects the plankton that lives in the ocean, and the marine fish, shrimp and crab feed on plankton, and the different plankton affects the flavor of the seafood.

Oysters from Dalian.

In addition, the temperature of the sea water is different, and the temperature of the sea water in the south is not large, and the temperature is higher, which makes the seafood grow faster, but it does not accumulate umami. It looks delicious on the surface, but it lacks umami when it tastes. The temperature difference of the sea water in the north is large, the temperature is low, and although the growth rate of seafood living in cold waters is slow, the colder the place, the more umami can accumulate.

Therefore, the seafood on the Vietnamese side tastes less umami.

Oysters from Hainan.

In terms of human intervention, the seafood produced in the north has a long growth cycle, and most of them are caught in the deep sea, and the seafood living in the deep sea is more nutritious and the meat quality is more fatty. Because there is less human intervention, the fishy smell of seafood is relatively strong, and the cooking is generally based on "burning", and the seafish smell is covered with condiments, which has a strong and heavy taste, which is suitable for rice.

Grilled fish. Most of the seafood produced in the south is artificially cultivated, with a large output and most of them are live and fresh. Artificially cultivated seafood mostly lives in shallow seas, and the fishy smell of seafood is not as heavy as that of northern seafood, and the meat quality and taste are not as crisp as northern seafood, especially oysters, sea cucumbers and other seafood, which are very different.

However, the umami is not a bad thing, for people who eat seafood not many times, southern seafood is more acceptable, many people will feel that this umami is very pure, not fishy, so the cooking is mostly "steamed" and "boiled".

Every time we mention it, we will find a situation, southerners do not look down on the seafood of the north, and northerners do not look down on the seafood of the south. Today we will listen to professionals talk about whether it is better to eat seafood from the south or the north. First of all, let's talk about the seafood in the north, the seafood in the north usually has a very slow growth cycle, the yield is relatively low, and their seafood smell is generally stronger.

It is undeniable that the seafood in the north is very nutritious, and the same ** is also very expensive. Because most of the seafood in the north is fished out of the deep sea, the seafood meat in the northern region is relatively firm, and the method of cooking seafood in the north is mostly roasted. Because the seafood in the north is basically caught far away, it is stored for a longer time and is not as fresh.

The characteristics of seafood in the south are completely different, first of all, its yield is very large, the growth cycle is fast, and the biological production in the sea is enough to ** the whole country. The seafood in the south tastes relatively light, the fishy smell is not so strong, and it tastes faint and has an aftertaste. The meat quality of seafood in the south is relatively tender, unlike seafood in the north, which can withstand tossing.

This also leads to the different cooking methods of seafood in the north and south, with the north mostly braised and the south mostly steamed. Southern seafood is easy to eat alive, and live seafood is the signature, which is used before but the seafood is raised, and then used when eating. Because the meat of southern seafood is also relatively small, this is also the reason why southern seafood can occupy a dominant position in the country.

When it comes to seafood from the south and the north, the differences are basically these, and each has advantages and disadvantages

The water temperature in the north is relatively low, the growth rate of the organisms is slow, and the maturation cycle is longer, but the meat quality is more delicious. At the same time, most of the pelagic fishing is the majority, and the salinity of the surrounding waters is high, so its umami and seafood smell are stronger. **Slightly more expensive!

The water temperature in the south is higher, there is more rain, and the salinity of the sea is relatively low, so its smell of the sea is not so strong. However, the growth rate of organisms is fast, and the scale of artificial breeding is relatively large, so it is relatively low! But those who like to eat will find it less fishy, less miscellaneous, and fresh and delicious.

..Of course it's south. Seafood by the sea, fresh! Will eat!

In terms of seafood varieties, the most advantageous seafood in the north is abalone, sea cucumber, sea urchin, sea intestines, skin shrimp, various shellfish, pike crabs, flying crabs, the most delicious taste, beating the southern seafood.

In the case of seafood, different cities are produced locally by a variety, you can't say the comparison between the south and the north, which is more delicious can only say which varieties, the south is fresher or which varieties are northern, he is bigger, can only be compared in this way.

I think it's the south, and the water and soil are more suitable.

It is said that due to the high temperature of the sea water in the south, the growth rate of Haiyang organisms is fast, and the quality is not as good as that of the cold sea water in the north.

Southern seafood is mostly farmed, and mostly live fresh, due to the large output, ** the country, Southern seafood, mainly light taste, and light aftertaste, delicate taste, less miscellaneous taste, and fresh, which is also the reason why southern seafood can occupy a dominant position in China.

Eating seafood is mainly to picture wild and fresh!

In fact, as long as the seafood is fresh enough, as long as you can make seafood, it will basically not be bad!

Northern seafood usually has a long growth period, grows slowly, and the smell of the sea is strong, and many are caught in the ocean, relatively deep sea, however, there are too few alive, and the fish want to eat more for the burnt, due to the long storage time, the volume is small, the meat is delicate, the nutrition is rich, the yield is too low, and the ** is more expensive.

Due to the large production of southern seafood, the southern seafood is mainly light in taste, and light in the aftertaste, delicate taste, less miscellaneous taste, and fresh, which is also the reason why southern seafood can occupy a dominant position in China.

With a vast land and a long coastline, there is no standard answer to the best seafood in China.

Dalian is located at the southernmost tip of the Liaoning Peninsula, where the four seasons are distinct, the climate is pleasant, the Yellow Sea and the Bohai Sea meet here, because the water in the territory is crystal clear, so it has always been famous for producing high-quality seafood. Sea cucumber and abalone are Dalian's business card seafood, since ancient times it has been the top grade in the "sea eight treasures", so many high-end restaurants will be named "Liao cucumber" and "Dalian abalone" in front of sea cucumber and abalone, as if it is not enough to reflect the preciousness of the ingredients. Dalian because of the sea separation from Shandong Shiqi, the eating habits and customs here are very similar, in the cooking of seafood also won the essence of Shandong cuisine, and has its own innovation and development, Dalian seafood dishes can be said to be "blue out of the blue is better than blue".

Dalian locals only use ingredients such as sea cucumber and abalone when greeting VIPs or holding banquets, and ordinary families usually prefer local specialties such as skin shrimp, lantern red shrimp, mackerel, clams, mixed fish, oysters, etc. Dalian people have their own understanding of seafood, pay attention to the original taste of the ingredients, as long as it is fresh seafood, will never use complex cooking technology, just simple boiling and steaming. There are many delicacies with seafood as the main ingredient in Dalian, among which you have to taste seafood family portraits, sea intestine dumplings, sea urchin dumplings, three fresh stewed seeds, sea vegetable buns, mixed fish, and some barbecue with seafood as the main ingredient.

The seafood in Shandong is more delicious, and the one in Dalian is the best, because the north is colder in winter, and the seafood meat is firmer.

I have been to Dalian by chance, and the seafood in Dalian is delicious. I have also been to Xiaomeng, Shandong Weihai, and the seafood in Weihai, Shandong is also very vigorous, and there are many varieties. Everyone is holding a big pot, eating pot by pot, it's really enjoyable.

When it comes to seafood in northern cities, I generally think of Daxiao Blind Company, Yingkou, and Dandong, although the products of Haisen Group are also very good, but they are still slightly worse than Dalian Yingkou. In addition, the seafood in Qingdao Weihai is not bad.

Personally, I think the seafood in Dalian and Dandong is more delicious.

Liaoning is an underestimated seafood province. In March, when the fish are fluttering, they are very fresh. Sneak back from the fish market, stew a stewed eggplant with big-headed treasure fish, a few sea barracuda on the sauce, cut the saury into sections and steam, and then fry some small yellow croaker, partial mouth fish, and a bottle of beer blows to dig the belly; The early spring of Liaoning people is refreshing.

Of course, our Dalian is delicious! It is almost September, and various seafood can be caught, and let's want to eat a drop.

Eat seafood in the north, Qinhuangdao, Dalian, Qingdao, etc.

Personally, I think Hunchun's seafood is cheaper because it is close to the port.

Shenyang City is cheaper than Donggang and Dandong than the mainland, Yingkou and Jinzhou.

Compared to Donggang and Dandong, it is cheaper than the mainland, Yingkou and Jinzhou.

It is said that I think the seafood in the coastal cities is a little more delicious.

Hairy crab and crayfish are the two favorite seafood of southerners, you must know that the meat quality of this seafood will be tender, and it will be more flavorful, and the spicier the sauce, the more enjoyable.

Shrimp, hairtail, pomfret, abalone, clams, oysters, etc.

The next day was Sunday, and Natalia woke up late. Yesterday she didn't speak all night, secretly ashamed of her tears, and didn't sleep well all night. She sat down at her little piano in her clothes, playing a few harmonies, barely audible so as not to wake Miss Boncourt, and then pressed her forehead to the cold keys, and remained there for a long time.

She kept thinking, not thinking about Luo Ting himself, but figuring out what he said. Her whole body and mind were immersed in her own thoughts. Sometimes, Volyntsev comes to her mind.

She knew he loved her. But her mind immediately threw him aside......She felt an inexplicable excitement. When she got up in the morning, she hurriedly dressed, went downstairs to greet her mother, and found an opportunity to go to the garden alone to ......It was a hot, clear, sunny day, although there were occasional showers.

Clouds that did not obscure the sun drifted slowly across the clear sky, and from time to time poured rain down on the fields without a trace. Diamond-like raindrops fell; Through the flickering rain curtain, the sun is beating happily; The grass that had been undulating in the wind just now stood still, greedily sucking the rain; Rain-soaked trees lazily shake their leaves up and down; The chirping of birds is accompanied by the crisp sound of rain. Smoke curled from the dusty road, and the rapid raindrops left small craters.

The rain stopped, the breeze blew, the grass changed its emerald green and golden colors again, and the damp leaves clinged together, leaving more gaps ......Everything around gives off a strong smell of freshness.