Can I eat seafood on a seaside trip in October?

We live by the sea, every day can not do without fish and shellfish, autumn is the fattest time for crabs, and I have eaten, but if the landlord is not usually not a lot of seafood, it is better to eat as little as possible, because some people usually eat less, the stomach will not be very suitable for this kind of thing, and then the stomach is not good. Eating vinegar before eating may reduce the feeling of gastrointestinal discomfort, but it is better to be cautious during pregnancy.

Crabs, or declined, I live by the sea since there is a baby has not eaten, that is a big cold, slippery tires are best not to eat other seafood sea cucumber also eat less, confinement to eat better, and then there is nothing to pay attention to is to eat seafood with other foods must pay attention, leeks and grapes do not eat with seafood Oh, a terrible diarrhea to pregnant mothers to avoid Oh![em69:]

If you cook seafood at home, you can eat it so-so. If it's a tourist, forget it, if the outside restaurant is not hygienic or the seafood is not fresh, the consequences are very serious.

I didn't dare to eat it before, I tried to eat it once in more than 7 months, I was worried for several days, my calcium deficiency was more serious, and it seemed that the calf cramps were not so serious after eating crabs, so I ate it for the second time in a week, hehe, it felt good, but the crab claws didn't eat Oh, I heard the doctor say that there is an element that causes miscarriage in the crab claws, and it seems to be the same after checking it on the Internet, so I decided to eat crabs once a week, one ...... each time

The seafood that can be eaten in November includes: tiger prawns, hairy crabs, clams, scallops, sea cucumbers, etc.

1. Tiger prawns.

Tiger shrimp generally refers to the giant giant shrimp, which is the most common species in the world, in addition to being the same as ordinary shrimp, its astaxanthin content is about 20% higher than that of ordinary shrimp, so it is relatively high during the Spring Festival.

2. Hairy crabs.

Hairy crab is a type of river crab, and the scientific name of river crab is Chinese mitten crab. In China, from the Liaohe River in the north to the Pearl River in the south, it is widely distributed along the long coastline, among which the Yangtze River system has the largest output and the most delicious taste.

3. Clams. The clam (pinyin: wén-gé), also known as a clam (g嗄-lí), belongs to the phylum molluscs, the class Feudolidae, the subclass Heterodondae, and the family Clamidae. The local name is flower clam, yellow clam, sea clam.

4. Scallops. Scallops belong to the phylum molluscs, Scallop family, which is an important shellfish species in China. The main nutrient component of the edible part of scallop is protein, which is similar to fish and shrimp and is an important aquatic food.

5. Sea cucumber. Sea cucumbers belong to the invertebrates, echinoderms, and sea cucumbers. There are more than 900 species in the world, and about 140 species in China. Among them, the Indian Ocean and the western Pacific Ocean are the regions with the largest variety and the largest resources of sea cucumber in the world.

1. Mole cricket shrimp

Mole cricket shrimp this kind of small seafood is very common in October, mole cricket shrimp shell thin meat more, although the taste is a little earthy, but the meat is particularly tender, people who like to eat this bite can be said to love mole cricket shrimp.

2. Cockles.

The cockle is also called "the cockle", although its size is not large, but the meat in a bag of water is particularly tender to eat, and the difference between the cockle and the clam is that the cockle does not contain sand, so it is not troublesome to clean, and there is no trouble that affects the appetite caused by the sand teeth.

3. Squid (cuttlefish).

Squid is one of the four major economic sea fish in China, every year in the golden autumn and October is the season when the squid is listed in large quantities, the meat of the squid is much thicker than the squid, and the taste is much more tender than the squid, so the squid is a particularly popular seafood species.

4. Clams. Clams are a common shellfish in autumn and winter, this kind of seafood looks a little like a small geoduck, the meat is very crispy, and it is very tender to eat, whether it is used for stir-frying or filling, it is very delicious.

5. Harbor shellfish.

Harbor shellfish is the smallest kind of scallops, every year in October is the season when the farmed bay shells begin to market, because the production of this small seafood is particularly large, so it is very cheap, especially in October is when it is cheap and fat.

1. Scallops

In November and December, when the weather turns cooler, this is the time to serve scallops, and now there are many scallop farms, mainly to make raw materials for frozen fresh shellfish. Scallops are highly nutritious and are high-protein and low-fat marine shellfish.

The edible parts of the scallop are the inner shell muscles and gonads that open the shell, and the large inner shell muscles are white and delicious. The gonads are slightly flaky in the gonads, and when the gonads mature in late spring, the gonads of female scallops turn beautiful red, while those of male scallops turn milky white.

Frozen scallops must be cooked before thawing, the frozen scallop flesh is firm, moist and shiny, and the scallops should not be cooked for too long (usually 3 4 minutes), otherwise they will become hard, dry and lose their umami taste. When defrosting scallops, they can be thawed in boiling milk (removed from the stove) or in the freezer compartment of the refrigerator.

2. Hairtail

November and December are the season when hairtail fish is abundant. The nutrition of hairtail fish is very rich, which contains magnesium, which can prevent cardiovascular and cerebrovascular problems, and hairtail fish also contains a large amount of unsaturated fatty acids.

Fish scales contain choline, as well as a variety of unsaturated fatty acids. In addition, the scales of anchovy and anchovy contain certain lipids and umami components, so they can be steamed without the scales when cooking.

Therefore, when cleaning hairtail, pay attention to protecting the silver scales. Silver scales are sensitive to heat and will be destroyed in 75 years of water, and should be rinsed with cool water. Also avoid excessive scraping of the surface of the fish to prevent the silver scales from being damaged.

Many people think that the smell of fish is strong, but in fact, the real culprit is the black membrane in the belly of the fish and the dirt on the backbone of the fish. To completely remove the fishy smell, the black film should be carefully peeled off to clean all the dirt. When cooking, in addition to using green onions and ginger, you can also add some white wine or vinegar.

3. Small yellow croaker

Small yellow croaker, also known as small yellow croaker, small yellow croaker in December, the meat is fat, fresh and tender, and it melts in the mouth. Small yellow croaker is rich in protein, trace elements and vitamins.