With the arrival of spring, everything is revived, and seafood in the sea has also ushered in their golden age. They are fat and delicious, and entertain our taste buds with the most vivid gesture. As an "old fisherman", I have compiled the most comprehensive seafood calendar to reveal the best season of spring seafood for you.
January: Oysters are yellow and full, and taste buds explode fresh.
On the beach in January, the cold wind blows hard, but the sea is pregnant with fat oyster yellow. Oyster yellow is the gonad of oyster, which has a strong flavor and a unique taste. Whether it is raw food, steamed or stir-fried, it can stimulate its delicious taste to the maximum extent. At this time, the oyster shells are slightly opened, which is the moment when they spit out the sea water, which is the most suitable for eating.
February: the sea rainbow is gorgeous and tastes extraordinary.
With the pace of spring, Haihong has also entered the fattest period of the year. They are hung on rocks by the sea, with bright shells and full heads. Sea red is rich in protein and trace elements. It tastes extraordinary, and can be boiled, steamed or stir-fried. Among them, steamed sea rainbow is the most original, which can retain its sweetness to the greatest extent.
March: Portunus trituberculatus is rampant, and yellow fat is everywhere.
In March, Bo Tunus began to go ashore in droves. They are all covered with yellow fertilizer and are called "the king of crabs". The meat of Portunus trituberculatus is tender and firm, and the crab roe is rich and plump. Whether steamed or braised, it can make your index finger move. At this time, the crab paste of female Portunus is the most plump and delicious.
April: Pippi shrimp is mighty and the meat is fresh and sweet.
In April, the sea was sparkling, and Pippi shrimp also ushered in their "big day". They are huge, powerful and domineering, with a pair of big pliers. The meat of Pipi shrimp is fresh, sweet and elastic, and can be steamed, boiled, roasted and fried. In particular, steamed Pipi shrimp can maintain its umami flavor and nutritional value to the maximum extent.
May: Shrimp is very active, sweet and refreshing.
In May, prawns in the sea began to become active. They swim freely in groups. The meat of prawns is tender and refreshing, sweet and delicious, and it is a common delicacy on the table. There are many cooking methods for prawns, including steaming, boiling, braising or roasting. Among them, steamed prawns can best reflect their true taste.
June: Barracuda is in power and the meat is tender and delicious.
In June, the beach is sunny and barracuda is in the most fertile season. Barracuda is one of the most popular marine fish, because its meat is tender and delicious. Barracuda can be steamed, braised and fried, and each cooking method can bring different taste experiences. Braised barracuda is especially recommended. The sauce is rich and delicious, with endless aftertaste.
Seafood is in season, don't miss it.
Seafood in spring is a delicious gift from nature. Fresh and delicious, it makes people drool. Whether it's fresh oysters, full sea rainbow, or swimming crab covered with yellow fertilizer, it can satisfy our taste buds. This seafood calendar takes you to enjoy the seafood feast in spring and allows you to enjoy the gift of the ocean. It should be noted that although seafood is delicious, it should be eaten in moderation to avoid excessive intake of purine and heavy metals.