Ou Gester
Many people also call it an oyster. I always think red wine and oysters are a perfect match. In the besieged city, people flirt with this thing and suck it gracefully to make it delicious. When it is dry in autumn, it can tonify the kidney, maintain health, soothe the nerves and help sleep, which plays a role in nourishing the minority. Look for less pollution and sweet meat, so that it is good even if it is eaten raw.
sea cucumber
Once the first frost, the sea cucumber gradually woke up from sleep and began to go out for food. At this time, the meat quality of sea cucumber is the most plump, which is the best time to salvage in a year, and it is also the time to replenish sea cucumber.
As early as 1000 years ago, sea cucumber was listed as the first of the "eight treasures". Although sea cucumber has given way to abalone among the four kings of seafood, it is the most abundant and balanced nutrition from the perspective of nutrition and health. At the same time, it is also rich in holothurin, which can tonify qi, tonify middle energizer, regulate nervous system, quickly eliminate fatigue and prevent skin aging.
blue crab
Plaster crab is the common name of Lehe crab, which is produced in Lehe Town, Wanning City, Hainan Province. The biggest feature of this crab is that its paste is golden and shiny. Like salted duck egg yolk, it covers almost the whole back cover, and its paste is firm-you know why it is called cream crab! Because the cream crab meat is full of fat, comparable to abalone and sea cucumber, it enjoys the reputation of "three treasures of aquatic products". In autumn, the chrysanthemum crab is fat, and like other crabs, the cream crab is at its most fat time!
red crab
Red crabs are produced in coastal areas of China, Guangdong and Hainan. Its body is red and covered with dark patterns, which is naturally its biggest symbol. This crab is fresh, sweet, firm and full of meat. It is the most commonly used ingredient for making frozen crabs in chaozhou people, and it tastes excellent.
New Zealand crayfish
The standard name of New Zealand crayfish is Antarctic deep-sea crayfish, which is obviously petite and much fresher than traditional crayfish. This kind of shrimp grows in the deep sea between New Zealand and Antarctica. This sea area is transparent and pure, so the crayfish in New Zealand are not only of good quality, but also pure natural and pollution-free. As one of the treasures of New Zealand seafood, New Zealand crayfish is delicious, mellow, delicate, elastic, smooth and sweet, superior to other similar seafood in taste and nutritional value, and is the best ingredient for sashimi and porridge.
lobster
First of all, we must declare that what we are talking about here must not be the "crayfish" in the river, but the giant crustacean in the ocean-lobster!
Among lobsters, Boston lobster is the most important and famous one. Boston lobster is recognized as a delicious seafood all over the world. In addition to its huge body (the minimum is 1 kg), it also has a pair of huge and fleshy front paws, accounting for about 15% of its weight. Although it can be fished all year round, the fishing in the United States is mostly concentrated in July to 10 every year, and the current 10 is the peak of lobster fishing.
trumpet shell
Conch has always been a fantasy in fairy tales. Nowadays, in the autumn harvest season, the small conch has grown into a big conch, which has become a delicacy on the table. Autumn is tender, and when you bite it, the juice bursts, which is also the performance of the taste of the sea at this special time.
Swimming crab
Swimming crab, commonly known as "white crab" in some places. As the old saying goes, Portunus trituberculatus is the most suitable food in autumn. Crab paste and crab meat are full, the crab cover of the mother crab is full, and the full crab yolk slowly melts in her mouth. High-quality crab meat is really from the inside out, and the meat is sweet. Every year when Portunus trituberculatus can't lose weight, it is the fattest feast moment in late autumn.
Fawei
The deep-sea hairtail in Laizhou Bay is extraordinary in width and thickness. As we all know, people's impression of hairtail fish often comes from frying and pickling. It seems that this is a very common thing at home, but as long as the fish is delicious, steaming is still top grade. A big bone in the middle, without other fine spines, is a big advantage of hairtail. In this autumn, fresh hairtail leaves a fragrance between the lips and teeth, which supplements the body and nourishes the appetite. It is not as greasy as big meat, but has the unique fragrance of seafood.