What does seasonal seafood mean What is the season to eat seafood?

Hello! Seasonal seafood is the seafood that is suitable for the season, that is, the season should have it.

Summary. Spring is the season for seafood, and a variety of tender and fatty seafood varieties are constantly brought to the market. The purpose of this article is to introduce the seafood varieties that should not be missed in spring, including an introduction to their characteristics, nutritional value and cooking methods.

Through our research, we have come up with the types of seafood that should be tasted in spring include lobster, flower crab, scallops, oysters, and sea urchins.

introduction

Spring is the season of seafood, and a variety of high-quality and tender seafood varieties are constantly brought to the market. Seafood is not only delicious but also rich in nutrients, especially protein and a variety of minerals, which are beneficial to the human body. The purpose of this article is to introduce the must-see seafood varieties in spring, including an introduction to their characteristics, nutritional value and cooking methods, so as to help readers better understand the seafood in spring.

materials and methods

In this paper, we used the method of literature review, review relevant data, and analyze and compare. It mainly collects information on the historical background, nutritional value, cooking methods and recipes of seafood species such as lobster, flower crab, scallop birch, oyster and sea urchin.

results

1.Lobster.

Lobster is a delicious and delicious seafood variety that is rich in high-quality protein and a variety of minerals. A variety of dishes can be made, such as steamed lobster, spicy lobster, etc. The meat of the dragon cracked shrimp is tender and delicious, and it is one of the seafood varieties that cannot be missed in spring.

2.Flower crab.

Flower crab is a nutritious seafood variety that is rich in minerals such as protein, calcium, and zinc. Various dishes can be made, such as crab roe tofu, steamed flower crab, etc. Flower crab has delicate meat and delicious meat, and is one of the seafood varieties that cannot be missed in spring.

3.Scallops.

Scallops are a high-quality seafood variety that is rich in nutrients such as protein, iron, zinc, and more. Various dishes can be made such as garlic scallops, spicy scallops, etc. Scallops are one of the must-see seafood varieties in spring, due to their fatty flesh and tender texture.

4.Oysters.

Oysters are a nutritious seafood variety that contains a variety of minerals and high-quality protein. Various dishes can be made, such as grilled oysters with garlic, oyster sauce, etc. Oysters are one of the must-see seafood varieties in spring, due to their tender, juicy and delicious flesh.

5.Sea urchin.

Sea urchin is a nutritious seafood species that contains a variety of minerals and vitamin slow-prolifetics. Various dishes such as sea urchin sushi, sea urchin scrambled eggs, etc. can be made. Sea urchin is delicious and delicate, making it one of the must-see seafood varieties in spring.

conclusion

Lobster, flower crab, scallops, oysters and sea urchins are some of the must-see seafood species in spring. Not only are they delicious and tasty, but they are also rich in nutrients and beneficial for the human body. When cooking seafood, we can choose from various cooking methods such as steaming, grilling, and stir-frying, and mix a variety of seasonings and ingredients according to our tastes and preferences to make delicious dishes that suit our tastes.

Crab: Winter crab is different from other seafood that has entered the growth period in winter, it is still fatty, and the paste is very thick and sweet. Monodon shrimp:

Its astaxanthin content is about 20% higher than that of ordinary shrimp, and it is rich in zinc, iodine and selenium, and is lower in calories and fat. Hairtail: In order to survive the winter, the hairtail accumulates a lot of fat in the body, so the meat is thick and oily, and the meat of the hairtail fish is the fattest and most beautiful in winter.

1. Crab: Winter crab is different from other seafood that has entered the growth period in winter, it is still fatty, and the paste is very thick and sweet.

2. Monodon shrimp: its astaxanthin content is about 20% higher than that of ordinary shrimp, and it is rich in zinc, iodine and selenium, and low in calories and fat.

3. Hairtail: In order to overwinter, hairtail fish accumulate a lot of fat in the body, so the meat is thick and oily, and the meat of hairtail is the fattest and most beautiful in winter.

4. Sea bass: Sea bass is very fat in winter, not only the meat is as white as snow, the fish meat is delicate, and the nutrients contained in the fish are also the most abundant.

5. Scallops: Scallops are internationally recognized high-grade aquatic products; Scallop dried products are called "dried scallops", which are precious sea treasures, which contain liver sugar on average, and also contain hexanine and succinic acid, which is "the best in the world".

Basically, seafood can be said to be edible animal or plant raw materials produced in the sea. Seafood, also known as seafood, includes fish, shrimp, shellfish, crabs, algae and other varieties. In a narrow sense, only fresh seafood can be called seafood, and the classification of seafood is:

Live seafood, frozen seafood.

Although seafood is rich in nutrients, it should not be eaten too much. Affected by marine pollution, seafood often contains toxins and harmful substances, and excessive consumption can easily lead to physical discomfort. If not eaten properly, food poisoning can occur in severe cases.

Therefore, it is necessary to pay attention to the appropriate amount of seafood to eat, generally once a week.

Seafood is not only delicious, but also rich in nutrients and is loved by people. But when buying seafood, you must "look, move, and smell".

One look: Look at the fish's eyes, the eyes are transparent and cloudy, indicating high freshness. Then look at whether the gills of the fish are close and whether the surface of the fish is shiny.

The shrimp shell should be close to the shrimp meat, and the shrimp body should be complete, elastic and shiny, and the shell color should be bright. The shell of crab and shellfish should be shiny in color, and the limbs should be hard and elastic. Squid, octopus, etc. should be smooth, with curved claws and clear markings.

Two movements: press the seafood meat with your hands, if the meat is firm and elastic, it will not sink deeply, which means fresh. Then touch the surface of the meat to see if there is mucus, no mucus indicates high freshness.