With the arrival of spring, the earth is gradually warming up in the season when everything is reviving. Every spring, it is the time when many people like to eat fish, but because the types of fish are different, there are many stresses on eating fish. For example, fish polluted by industrial wastewater and pesticides can't be eaten, nor can burnt fish, and gout patients can't eat fish. So what fish can be eaten with confidence? What kind of fish to eat

1. Mandarin fish

Mandarin fish has always been considered as the "best fish". Its meat is plump, plump, tender and delicious, with almost no bones. As a delicacy at a banquet, it is deeply loved by people and is the most plump in spring, so it is also called "Spring Fresh". There are many ways to eat mandarin fish, such as steaming, boiling, stewing, roasting and frying. It can also be made into dishes of various shapes and colors, such as "Oolong mandarin fish", "grilled fish" and "vinegar fish", which are all famous dishes at parties.

2. Soft-shelled turtle

The meat of soft-shelled turtle tastes best in spring, because it has been dormant for a winter and hasn't eaten anything. At this time, the body has the least fat and the meat is fresh and tender. Therefore, there is a folk proverb: "Eating soft-shelled turtle in spring makes you ill for less than a year". Turtle is rich in protein, calcium, phosphorus, iron and vitamin A. Since ancient times, soft-shelled turtle has been regarded as a good tonic.

3. Herring

As soon as spring comes, the full season of herring comes. After waiting for a year, many gourmets are finally looking forward to tasting delicious herring. There are three most famous seafood in the Yangtze River basin. They are called "three treasures" by diners, namely herring, puffer fish and swordfish. The most famous is Shade, also known as the "Fish King". Eating herring can't remove fish scales, because herring scales are rich in fat, which can increase the freshness and smoothness of fish.

4. Hairtail

When choosing fish, hairtail is the first choice among marine fish. Hairtail in spring is rich in nutrition, unsaturated fatty acids and magnesium, which can protect the heart. The fat content of hairtail is higher than that of common fish, which can reduce cholesterol and enhance the vitality of skin surface cells. Eating hairtail regularly has the functions of nourishing the liver and blood, nourishing the skin, nourishing the hair and keeping fit. It should be noted that hairtail itself has a strong fishy smell, so stew and sweet and sour methods should be used in cooking.

5. Perch

Perch is rich in digestible protein, fat, vitamin B2, nicotinic acid, calcium, phosphorus, potassium, copper, iron and selenium. Traditional Chinese medicine believes that perch is warm and sweet, and has the effects of invigorating spleen and stomach, nourishing liver and kidney, relieving cough and resolving phlegm. In spring, perch is plump and pleasant. The meat is as white as snow and the fish is tender. This is the best season to taste bass.