Question 1: What is the best seafood? Hong Kong people like to eat seafood, which is world-famous, and seafood ranks among many delicious foods, because it is rich in protein and iodine, which is very beneficial to their health. Seafood is a must-have dish in every meal of Hong Kong people, among which crabs and shrimps are the most popular dishes, because shrimps and crabs themselves are rich in meat and taste first-class, and they can bring out their umami flavor no matter how they are cooked. The ideal place to eat seafood is to go to places where seafood restaurants are concentrated, such as Saigon, Aberdeen, Lei Yue Mun, Lamma Island and Cheung Chau. There are many seafood shops in these places, and there are many kinds of seafood, including scallops, snails, mussels, clams and many unknown seafood besides ordinary fish, shrimps and crabs. Chefs in the store have a variety of cooking methods, such as steaming, frying, h-frying, and frying. They also have a good knowledge of the fire throat when cooking seafood, and control the fire throat properly, so as not to affect the freshness, smoothness and umami taste of seafood meat.

question 2: what seafood is the best, high-grade lobster, or mussels are all high-grade

question 3: what seafood is the best? 1. sharp snail 2, green clam 3, conch 4, sand snail 5, fragrant snail 6, hairy clam 7, mud snail 8, clam 9, white clam 1, clam 7.

11. Scallop 12, sea melon seed 13, single-headed and double-headed razor clam 14, bamboo razor clam 15, sea red 16, scallop 17, bag 18 and oyster.

Seafood is rich in protein, which is delicious and nutritious. It is a delicious food that many people like to eat. The ancients said that "the autumn wind starts, and the crab's feet itch; Chrysanthemums bloom and smell crabs. " Autumn wind together, chrysanthemum yellow crab fat, lunar September, it is the most fat time for seafood, but also pay attention to eating seafood, otherwise it will be mild gastrointestinal discomfort, but it will hurt the body, not worth the loss.

Some people will have diarrhea and vomiting after eating seafood. Eating raw seafood or unclean seafood will even cause different degrees of poisoning symptoms, so we should pay attention to eating delicious food correctly at present.

seafood should not be eaten with beer. It is best not to drink a lot of beer when eating seafood, otherwise it will produce too much uric acid, which will lead to gout. Eating seafood should be accompanied by dry white wine, because the fruit acid in it has the functions of sterilization and deodorization.

seafood should not be eaten with some fruits. In particular, fruits with high vitamin C content should not be eaten at the same time, otherwise it will cause food poisoning and endanger life.

question 4: what seafood is the best? Clams, clams, snails, dried eels, prawns, and crabs in Yanting are all delicious as long as they are seafood. Some things can only be eaten at the seaside, and they are all nameless. < P > Question 5: What month is the best to eat seafood? It is the best to eat seafood in autumn, and it is the healthiest and delicious in September and October. At this time, crabs and shrimps climb the most beautifully.

Autumn is the best time to eat seafood, and fish and shrimp are fat and delicious this season. In other words, September and October are the best seasons to eat seafood. There are many outdoor activities in summer and autumn, and it is also a period when seafood and fishing products are abundant. There are many kinds of seafood and the taste is fresh and sweet, so people can't help eating more meals. After beginning of autumn, chrysanthemum fragrant crabs and oysters were also quite fat.

In March and April, crabs are the fattest, especially crabs in the sea. "The only crab with five flavors without oil and salt is a clam", which shows the delicious taste of crabs. Of course, crabs can eat something else if they can't eat it. This time is also the fattest time for sea red (also known as mussels), and sea red should be regarded as the most delicious soup.

From May to August, the fishing season is closed. At this time, you can't eat fish. It is said that razor clams and scallops are very fat at this time.

From August 15th to November 15th, it is a good time to eat crabs and shrimps (also known as shrimp crawlers, pippi shrimps), and the fattest one is around September 15th. At this time, crabs in fresh water are the best, and those in the sea are also good. Eating crabs is the most solemn thing in autumn. This season, it is also the most fat time for sea crabs. They are big and thick with crab pincers. The glistening crab meat has a natural salty flavor, and with the red and thick paste, you don't need to put any seasoning. When you steam it on the pot, the fragrance will not be lost to Yangcheng Lake hairy crabs!

November 15th comes to January next year. When the weather is cold, it is the best time to eat oyster. Oyster, also known as oyster, is called oyster in Guangdong (Cantonese area), oyster in Minnan, oyster son and oyster clam in China. Fresh oysters must be sealed, or they will automatically close when you tap them, so that when you just open an oyster, you will see fresh raw juice soaked with oyster meat, which is actually seawater. Good raw juice, clear and not turbid, is the best growth place for oysters. Therefore, a fresh oyster, if soaked in the original juice, can keep fresh and tender even if it is opened for three days. Those who are good at tasting oysters must only agree with the original raw food: eat the original juice first, and then swallow the oyster meat.

Eat seafood carefully in spring

Some people on the Internet say that spring and autumn are the best time to eat seafood.

There is also a saying that the season at the turn of winter and spring is the most suitable season to eat seafood. Many people think that eating seafood from July to October is the most delicious, but they don't know that algae and plankton also breed between July and October, and in some sea areas with red tides, there may be many toxins, which are easy to be poisoned when eaten. And seafood is the cleanest this season.

Anyway, China eats the net to remind him to eat seafood carefully in spring.

why is it bad to eat seafood in spring? Spring is not a good time to eat seafood, because all the seafood you buy from the market is in stock, which takes a long time and kills more people. Such extremely stale seafood will form toxic substances such as amines, soluble toxic proteins, indoles and malodorous substances after protein decomposition. Moreover, these toxic substances are not afraid of heating, so high-temperature cooking and boiling can not effectively kill them. After eating, its toxicity will enter the blood with the intestine, endangering health. Therefore, everyone should try not to buy seafood in spring, and autumn is a better choice!

Spring is the season to nourish and protect the liver, so be careful when eating seafood. When spring comes, everything recovers, and germs begin to become active. Pay attention to nourishing and protecting the liver. People must pay attention to food hygiene when eating. For example, it is best to keep seafood for a few days in advance and cook it thoroughly before eating. Experts remind that eating seafood improperly in spring may even lead to hepatitis E, especially when some people like to eat cold and unclean seafood. Hepatitis E is mainly transmitted by eating feces-mouth, and it is easy to get sick if you eat food or water contaminated by patients and do not pay attention to cooking before eating.

For some people who have allergic diseases such as eczema, asthma and allergic rhinitis, spring is also the season for these diseases. Therefore, we should be careful to eat seafood, shrimp, marine fish, crabs and other foods rich in histidine.

a nutritious way to eat seafood

yellow croaker: fried+braised

yellow croaker is Lao Guang's favorite marine fish. The first way is to make fried yellow croaker. Buy a yellow croaker of 8 taels, wash it, first smear it on the yellow croaker with a little salt, cornstarch, egg white and stirring, then put a little oil in the pot, use less oil, put ginger in it, then put the fish in and fry it until it is cooked. The second way is to stew the yellow croaker, first mix the seasonings such as soy sauce and onion, and then fry the yellow croaker almost and put the seasoning in.

crab: raising+steaming

... > >

Question 6: Where is the best seafood in China? First of all, we must set a goal. Eating seafood is a fresh word, so seafood is the best as long as it is fresh and original. As we all know, China has four sea areas, namely Bohai Sea, Yellow Sea, East China Sea and South China Sea.

The Bohai Sea is seriously polluted now, and it is located in the north. Northerners like spicy food, and they usually make spicy seafood. So the seafood in the north has lost its original freshness, and it is not seafood at all! ! !

Huanghai, I admit that Shandong people are good at catching seafood, but they can't eat seafood. They even dare not eat eels, saying they are sea snakes, and eating them will pay off. It's depressing! ! Besides, people there have a strong taste.

In the South China Sea, the warm seawater temperature is suitable for the growth of all kinds of seafood, and Cantonese people are good at cooking, but one thing is that the seawater in the South China Sea flows very fast, and it takes a lot of effort for the relative fish to swim around, so the fish will be hard and the taste will be bad.

Let's talk about the East China Sea. The seawater temperature in the East China Sea is between the South China Sea and the Yellow Sea. The seawater flows smoothly, the seawater quality is good, the fish is very Q, and there are all kinds of fish here except abalone in the South China Sea. Adhering to the practice of Shanghai cuisine and Ningbo cuisine, it has a light taste.

Look at the map again. Only the coastal areas of Zhejiang, Shanghai and Taiwan Province Strait of Fujian are close to the East China Sea. Of course, if you want to eat seafood, you should go to the island of origin, but Chongming Island can't. Others are small islands with stars. It seems that Zhoushan is the best location, close to Ningbo, Shanghai, with convenient transportation. If you have time, you can visit Putuo Mountain, one of the four famous Buddhist mountains in China. The Bodhisattva is super effective.

question 7: what is the best seafood? Introduction of shark fin (dried) knowledge: shark fin is made by drying shark fins, which can be divided into dorsal fin, pectoral fin, anal fin and caudal fin according to their growing parts. Made of dorsal fin is called ridge wing, dorsal wing or cleaver wing, which has more wings and less meat and the best quality; Made of pectoral fins, they are called wing wings or upper green wings, which are less fleshy and have poor quality; Tail fin, hook tip or tail hook made of tail fin; It is called purse-string wing and wing root made of gluteal fin. Tail fin and gluteal fin have the most meat and the least wings, so the latter two are the worst.

according to color, shark's fin can be divided into six types: yellow, white, gray, blue, black and mixed (yellow-white), among which yellow, white and gray are the best. Due to different producing areas and baking methods, there are fresh water wings and salt water wings. Freshwater wings are dried in sunlight or soaked in lime water, and the quality is good; Saltwater wings are impregnated with salt water, which is inferior to fresh water wings in quality. Shark fin can also be classified according to whether the shape is complete or not. When it swells, it becomes a whole wing, which is called a row wing, which is the top grade; After rising, it spreads out into strips called scattered wings, which is defective.

The reason why shark fin is edible is that shark fin contains a kind of vermicelli-like fin rib, which contains about 8% protein, as well as fat, sugar and other minerals. Shark fin is a precious cooking material, but its nutritional value is not very high, because the protein contained in shark fin lacks an essential amino acid (tryptophan), which is an incomplete protein.

shark's fin is mainly produced in Guangdong, Fujian, Taiwan Province, Zhejiang, Shandong and other coastal provinces and South China Sea islands. Japan, the United States, Indonesia, Vietnam, Thailand and other places are all produced. Generally speaking, the imported shark fin is the top grade of Luzonghuang in the Philippines. Shark fin cooking is soft and smooth, soft and waxy and refreshing.

Question 8: What seafood is the best? Personally, I think Portunus, Pippi shrimp, oysters and abalone are all good. And I like the seafood in Qingdao, which is fat and clean.

Question 9: When is the best time to eat seafood? Eating seafood in summer is the best, and eating it by the sea in the open air is particularly atmospheric.

Question 1: What seafood I have eaten is the best? If you can eat spicy seafood, please start with spicy crayfish in winter. It is very nourishing to eat it in winter when prawns are hot and braised. The content of trace elements such as zinc, iodine and selenium in shrimp meat is higher than that in other foods. At the same time, its muscle fiber is tender and easy to digest and absorb. Lobster is not only white and tender, delicious, high in protein, low in fat and rich in nutrition. Lobster also has medicinal value, which can eliminate phlegm and relieve cough, and promote the wound healing after operation. Secondly, although winter is no longer the season of chrysanthemum crab fat, according to Compendium of Materia Medica, etc. Crab has the effects of relaxing muscles and tendons, benefiting qi, regulating stomach, promoting digestion, dredging meridians, dissipating heat and blood stasis. Crab meat is salty and cold, and has the functions of clearing away heat, removing blood stasis and nourishing yin, and can be used to treat traumatic injuries, tendon injuries and fractures. Therefore, although it is not easy to eat more crabs in winter, if the room is too dry and the heating is too hot, you can also eat crabs to clear away heat and fire. Unsaturated fatty acids in marine fish can reduce low-density cholesterol in blood and resist blood coagulation, thus reducing the chances of coronary heart disease, hypertension and stroke in the elderly. In particular, the cholesterol of crabs is very good. If you eat sea fish again, it can play a role in lowering cholesterol. Delicious marine fish are nothing more than hairtail, yellow croaker, pomfret (flat fish), squid, sardine, cod, tuna and salmon: fried hairtail, fried flat fish and hot squid. . . Cod has a very fresh way of eating. I forgot the name of the dish. It is wrapped in egg white and fried in oil, and then dipped in onion and ginger sauce when eating. Among abalone, ginseng, wings and belly, abalone has always been known as the "crown of seafood", and it has been one of the "eight treasures" of seafood since ancient times. The following is the introduction of shellfish: abalone, also known as mirror fish, nine-hole snail and bright-eyed fish, is not a fish, but a single-shell marine shellfish belonging to Gastropoda and Bactrian, with soft and smooth meat. Its meat contains an ingredient called "Bao Su", which can destroy the metabolic substances necessary for cancer cells and is an anticancer food on the table. Meretrix meretrix, commonly known as Chelonia, Clam Meretrix, Clam Meretrix, and Clam Meretrix, is a top-grade clam with tender meat and rich nutrition. It is known as "the freshest in the world" and has high therapeutic and medicinal value. Its soft part contains a lot of amino acids, protein and rich vitamins, especially histidine and arginine, which can prevent and treat chronic bronchitis, lymphoid tuberculosis and other diseases. The extract of Meretrix meretrix has inhibitory effect on transplanted tumors in animals, and has certain curative effect on lung cancer, liver cancer, gastric cancer and so on. Clams, also known as variegated clams, flower clams and sand clams, are not only delicious, but also comprehensive in nutrition, and are inexpensive seafood. It is rich in protein, fat, carbohydrate, iron, calcium, phosphorus, iodine, vitamins, amino acids and taurine, and is an ideal food with low heat energy and high protein, which can prevent and treat chronic diseases in middle-aged and elderly people. Its taste is salty and cold, and it has the functions of nourishing yin, moistening dryness, diuresis, detumescence, softening hard mass and resolving hard mass. Scallop, also known as sea fan, is one of the precious species of scallop clam, which is internationally recognized as a high-grade aquatic product. The dried scallop, called "scallop", is a rare sea treasure, with an average of 5.43% liver sugar, and also contains hexanoic acid and succinic acid, which is "the best in the world"; Scallops also have the functions of nourishing yin and tonifying kidney, and are effective in treating diseases such as weakness, loss of appetite, blurred eyes and malnutrition. Oyster oysters, oyster clams, oyster clams, sea oysters and oyster yellow have the reputation of "sea milk", which are traditional tonic food, rich in high-quality protein, amino acids, glycogen, taurine, etc., and have high medical and edible value; Compendium of Materia Medica: "Treating deficiency, strengthening yang, relieving erysipelas, nourishing qi and blood of men and women, making skin tender and anti-aging"; Oyster meat contains zinc, a trace element that can promote children's intelligence, so it is also known as "educational seafood". Abalone must be cooked thoroughly, and you can't eat it half-cooked. Some people get stomachache every time they spit abalone, because its high protein is quite difficult to digest. Gout patients and those with high uric acid should not eat abalone meat, but only drink a small amount of soup; People who have a cold, fever or sore throat due to yin deficiency should not eat it; Oyster meat is greasy and stagnant. If the digestion is not good, don't eat more. People with weak stomach often feel discomfort or diarrhea when eating oysters, commonly known as "dampness stagnation". base