1, hairtail

Hairtail can be divided into north and south along the coast of China, and both of them have fish seasons in spring, which is an excellent opportunity for fishing and contributes to the season with large annual output. In autumn, the north will usher in the second fishing season of hairtail, and the south will have to wait until winter.

2. Haihong

Haihong can eat very little seafood all year round, but spring is the fattest and cheapest time for Haihong. Regarding how to eat sea red, steamed, garlic and cold spinach are excellent, and sea red can also be used to make soup, cold salad and so on.

March to May

3. pomfret

At this time of year, pomfret swim to inland sea to lay eggs. The pomfret is tender at this time, so this time is the best time to taste pomfret. Pomfret is famous for its tender meat, less thorns, white color and delicious taste. There are many ways to eat pomfret, which can be braised or steamed. If the pomfret is cooked and boneless, chopped and then added with japonica rice and seasoning, it can be cooked into pomfret porridge, which is especially suitable for people with weak spleen and stomach.

4. Small mouth

At this time, the small-billed fish is also delicious, rich in protein, and it is one of the breeding targets in Hong Kong. High-eyed plaice is small, flat and thin, and is often fried. Oblique frying is a common dish in small restaurants in Island City. High-eyed flounder is a cold-water economic fish with tender meat, delicious taste and few spines, which is especially suitable for the elderly and children.

5, small white flour fish

Small white translucent fish, produced in many coastal areas, spawn in coastal estuaries in early spring every year and die after spawning, so it can only be eaten in March-April. It is called noodle fish because it is in a pot, just like white flour piled up. Use it to stew tofu, hook eggs and cook them pure, which is delicious no matter how you eat them.

April to June

6.mackerel

Spanish mackerel is also called mackerel. After Grain Rain, Spanish mackerel became fat. As the first batch of fresh fish that coastal people look forward to every spring, this batch of mackerel has a beautiful name: Yuchun, which means the messenger of spring. Mackerel is the most delicious and expensive in a year. The mackerel caught in Xiangshan Port of Ningbo is called "the best fish" by Ningbo people. At this time, the mackerel is green and shiny, the meat is tender, and it melts in the mouth, which is extremely delicious. In order to distinguish it from common mackerel, people call it "black string".

7.croaker

Yellow croaker, also known as yellow croaker, has two hard stones on its head, called fishbrain stone, so it is also called stone fish. The white swim bladder in the belly of fish can be used as fish glue, which has the function of stopping bleeding and preventing hemorrhagic purpura; There is also the folk custom of "buying yellow croaker at the Dragon Boat Festival on May 5th". This is the main flood season of large yellow croaker. Around the Dragon Boat Festival, large yellow croaker is fat and golden, and its development reaches its peak, making it the most edible.