Eating fish also depends on the season. Professor Wang Cunxin, a fish expert at the Institute of Oceanology, Chinese Academy of Sciences, suggested that at present, fish such as yellow croaker and other fish that are approaching the spawning period are the first choice in summer. It is currently the spawning period for large yellow croaker, small yellow croaker, mackerel, Spanish mackerel, salmon and turbot, so summer is the best time to eat these fish.
Professor Wang explained that different fish have different spawning periods and are distributed in different seasons. When the fish is approaching the spawning period, a lot of fat and nutrients have been accumulated in the body. The body is plump and strong, so the meat tastes the most delicious and tastes sweet. This is because the content of the umami-flavoring substance glutamic acid has increased. After the spawning period, the fish will become very thin and contain less protein, fat and other nutrients than before spawning.
He said that among the fish suitable for eating in summer, yellow croaker is rich in nutrients. Fresh fish meat contains high levels of protein and inorganic salts such as calcium, phosphorus, iron, and iodine. The fish meat tissue is soft and easy to eat. Digestion and absorption. Since the flesh of yellow croaker is in the shape of garlic cloves and has no broken spines, it is most suitable for the elderly, children and those who have been sick and infirm for a long time. In addition to these marine fish in the spawning period, most freshwater fish are edible in summer.
Yellow croaker is rich in protein, trace elements and vitamins, and has a good tonic effect on the human body. For those with weak constitutions and middle-aged and elderly people, eating yellow croaker will have a good therapeutic effect. Yellow croaker is rich in trace element selenium, which can scavenge free radicals produced by human body metabolism, delay aging, and prevent and treat various cancers. Traditional Chinese medicine believes that croaker has the effects of strengthening the spleen and stomach, calming the nerves and stopping dysentery, replenishing qi and replenishing essence. It has good effects on anemia, insomnia, dizziness, loss of appetite and postpartum physical weakness in women.
Yang Li suggested that people tend to get hotter in summer, so in terms of cooking methods, they can choose steaming, stewing, etc. In terms of food selection, you may wish to eat more cold fish such as soft-shell turtles and cuttlefish. Some people with weak spleen and stomach are afraid of cold, so they can add some onions, ginger, spicy and garlic when cooking.
As for warm fish, you can eat it with some cold food and use less chili. For example, when making grass carp and catfish, you can add some tofu, white radish, bamboo shoots, mushrooms, and winter melon to stew them together. . Eel can be stir-fried with cabbage, and finally add some vinegar to effectively dispel the heat.
He reminded everyone that although there are many quick-frozen fish in the market now, from the perspective of nutritional value and food safety, it is best to eat fresh fish in summer. Especially green-skinned red fish among sea fish, such as bamboo fish, tuna, saury, sardine, Korean fish, etc., as well as carp among river fish. These fish meats contain more histidine. The weather is hot in summer. If they are stored Improper use can easily lead to spoilage, causing bacteria to multiply, causing histidine to decarboxylate and become histamine, a toxic substance that can cause poisoning after consumption.