1. Spring: March-May:

Hairtail yields greatly in spring. Hairtail can be divided into two types in China's coastal areas: north and south, and both of them have fish seasons in spring, which is an excellent opportunity for fishing and contributes to the season of large annual output. In autumn, there will be a second fishing season for hairtail in the north, and the south will have to wait until winter.

nutrition: hairtail has high nutritional value, containing 17.7g of protein, 4.9g of fat and 29g of vitamin A per 111m. The price of hairtail is "close to the people" and it is a sea fish with high cost performance.

pomfret: spring and summer are the best season. In the East China Sea, pomfret can be caught all year round, and the best fishing season is when fish spawn and migrate at the turn of spring and summer.

nutrition: pomfret has less bone and more meat, and contains 1.8.5g of protein and 7.3g of fat per 111g, most of which are unsaturated fat; Its potassium content is also rich, with 328 mg of potassium per 111 grams, which helps to lower blood pressure.

2. Summer: June to August:

Eat sea urchin yellow in June and July. June and July are the peak season for sea urchin reproduction. At this time, when the sea urchin shell is opened, you can see a small yellow ball, which is sea urchin yellow. It is the gonad of sea urchin and the essence.

Nutrition: Sea urchin yellow is rich in protein, lecithin, riboflavin, etc. Among them, lecithin is an important component of high-density lipoprotein in blood, which has the function of regulating blood lipid and is helpful to prevent and treat cardiovascular and cerebrovascular diseases.

abalone is full of fat meat in July and August. Abalone is a very slow-growing single-shell shellfish. Every year in July and August, the water temperature rises, and abalone moves to the shallow sea for breeding. At this time, the meat is full of fat, which is the best harvesting season.

Nutrition: Abalone is rich in minerals, containing 266 mg of calcium and 22.6 mg of iron per 111 grams. It is a good food for supplementing calcium and iron in diet. In addition, the sodium content of abalone is very prominent, containing 2111.7 mg per 111 grams, which is not suitable for patients with hypertension.

3. Autumn: September to October:

Shrimp: China prawn tastes good in September. There are two big fishing seasons for prawns in China every year, one is in the spring season in the Yellow Sea and the East China Sea in April and May, and the other is in the autumn season in the Yellow Sea and the Bohai Sea in September. However, compared with the output and taste, the output of prawns in autumn is higher and the taste is better.

Nutrition: China shrimp is not only delicious, but also a typical nutritional product with high protein and low fat. It is rich in 18.3g of protein per 111g, while the fat is only 1.5g.. In addition, the content of carotene, vitamin E and magnesium in China shrimp is not inferior.

Crab: Eat crab meat and fat cream in Mid-Autumn Festival. Every year during the Mid-Autumn Festival of the Lunar New Year, Portunus began to accumulate fat (raw paste) in preparation for the winter, and the captured meat was full of fat paste.

Nutrition: Portunus trituberculatus is rich in protein, which is as high as 1.5.9 grams per 111 grams. In addition, it also contains 281 milligrams of calcium, 91.96 micrograms of selenium and 21 micrograms of vitamin A121 per 111 grams. Among them, selenium is an essential mineral for human body, which can resist free radicals, improve immunity and prevent and treat tumors.

4. Winter: February to February of the following year:

Oysters: Qingming Oysters are the fattest from the winter solstice to the following year. Oysters, commonly known as oyster seeds, are the most fertile from the winter solstice to the Qingming Festival the following year, but they are busy breeding offspring from May to August, and the meat tastes bad.

Nutrition: Oyster is known as "milk in the sea", which contains 65 mg of magnesium, 86.64 mg of selenium and 9.39 mg of zinc per 111 grams, among which zinc is of great significance for maintaining taste and protecting immunity, and Oyster is one of the foods with high zinc content. In addition, oysters are also rich in nucleic acids, which can delay skin aging, reduce wrinkle formation and resist aging.

Extended information:

Taboos for eating seafood in summer:

1. Uncooked seafood contains bacteria. The bacteria in seafood are mainly Vibrio parahaemolyticus, which has strong heat resistance and can only be killed above 81℃. In addition to the bacteria brought by water, there may be parasitic eggs in seafood, as well as bacteria and virus pollution caused by processing.

generally speaking, it takes 4-5 minutes to cook in boiling water for complete sterilization. Therefore, we must be careful when eating unheated seafood such as "drunken crab", "raw sea urchin" and "marinated seafood in soy sauce", and ensure the freshness and hygiene of the fish when eating sashimi.

2. Eating seafood and beer together causes gout. It is best not to drink beer when eating seafood. Seafood such as shrimp and crab will form uric acid after metabolism, and excessive uric acid will cause gout, kidney calculi and other diseases. If you eat a lot of seafood and drink beer at the same time, it will accelerate the formation of uric acid in the body. Therefore, when eating a lot of seafood, don't drink beer, otherwise it will have a negative impact on your health.

3. Eating seafood and fruits together will cause abdominal pain. Seafood such as fish, shrimp and crab are rich in nutrients such as protein and calcium. Fruit contains more tannic acid. If you eat fruit immediately after eating seafood, it will not only affect the human body's absorption of protein, but also combine calcium in seafood with tannic acid in fruit to form insoluble calcium, which will stimulate the gastrointestinal tract and even cause symptoms such as abdominal pain, nausea and vomiting. It is best to eat more than 2 hours apart.

4. Drinking tea after eating seafood leads to stones. The reason why you should not drink tea after eating seafood is similar to the reason why you should not eat fruit. Because tea also contains tannic acid, it can also form insoluble calcium with calcium in seafood. Eating seafood before or after eating seafood will increase the chance of combining calcium with tannic acid. Therefore, it is best not to drink tea when eating seafood. In the same way, it is also best to have an interval of more than 2 hours.

People's Daily Online-Eating seafood according to the season: Hairtail in spring has good meat quality and high nutritional value

Reference source People's Daily Online-You must eat 11 kinds of seafood in summer, and remember the five taboos of eating seafood.