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What does seafood eat in May?
In May, we eat rice fish, shad, Pipi shrimp, white fish and mandarin fish as seafood.

1, rice fish

The meat is a little rough and dark, but its swim bladder is a treasure. Nowadays, rice fish are farmed and wild, and May of the lunar calendar is the best tasting season for rice fish.

2. river herring

Shad is a migratory fish, which enters the Yangtze River from the coast every April and May of the lunar calendar to lay eggs. It comes at the right time, as punctual as a migratory bird, so it is called "Shade". Among the three delicacies of the Yangtze River, it is more delicious than puffer fish and swordfish. The shad is very delicate and tender, and it dies as soon as it leaves the water. Its scales are rich in oil and taste very delicious, so shad is known as the first in the Yangtze River.

3. Pipi shrimp

The best month to eat Pipi shrimp is April-June every year, when its meat quality is the most full. Generally speaking, females are not as big as males, and another way to distinguish males from females is that, under normal circumstances, females will have a white "king" on their necks, and males will have a thin claw under their big claws.

4. White fish

White fish in Taihu Lake is one of the well-known "Three Whites in Taihu Lake". Its meat is tender and tender, and there is a lot of fat under the scales, which looks like shad. It is a rare fish in Taihu Lake, and it is the top grade of fish. Whether it is eaten fresh or pickled, it is very delicious. Suzhou people pay attention to both methods and seasons when eating fish. In cooking methods, there are steaming, burning, frying, smoking and so on. There is a saying in the season that "soft-shelled turtles brew in March and white fish brew in May and June". So now is the best time to taste the white fish in Taihu Lake.

5. mandarin fish

Siniperca chuatsi has been occupying the top spot of "fresh when spring comes" for hundreds of years. Because of its tender and plump meat, no internal organs and less thorns, it is the top grade of freshwater fish in spring.