Seafood varieties include yellow croaker, yellow croaker, white croaker, horsehead fish, jellyfish, cuttlefish, squid, octopus, sweet snail, snail, mud snail, hermit crab, oyster, sea melon seed, anemone, razor clam, octopus, prawn, bamboo shrimp and anchovy.

Medicinal value of seafood

Seafood is good for lowering blood fat, and excessive consumption may increase human cholesterol. Scientists have found that Eskimos suffer less from cardiovascular diseases, which is related to their main food coming from deep-sea fish. These fish are rich in multivalent unsaturated fatty acids, which can reduce triglycerides and low-density lipoprotein cholesterol and reduce cardiovascular diseases.

Although the cholesterol content of shrimp, crab, sardines and clams is higher, because their saturated fatty acid content is lower, and the cholesterol of shrimp and crab seafood is mostly concentrated in the head and yolk, as long as these two parts are removed, they will not consume too much cholesterol.

1, fish (live)

Pseudosciaena crocea, 526 1 yapian fish, small-billed fish, Duobao fish, Hai 4 102 snakehead fish, Mr. 1653 fish, miss fish, sea eel, sea catfish, sea fish, sea rabbit fish and so on.

2. Fish (chilled)

Sand fish, opium, sea eel, big deer, salmon, small mouth fish, etc.

3. Shellfish (live)

Xiayibei, Hongliluo, Hongfanbao, Ziziwang, Conch, little seafood, Korean snail, abalone snail, etc.

4. Shrimp

Lobster, lobster cub, metapenaeus ensis, skin shrimp, sea shrimp, Lugu shrimp, and so on.

5. Meat (chilled)

Bird shell meat, oyster meat, fresh shellfish, scallop meat, sand fresh meat, etc.

6, chilled (water)

Water-soaked ginseng, shrimp, seal whip, fish tendon, fish intestine, fish white, fish belly, etc.