Relying on the mountain to eat the mountain, rely on the sea to eat the sea, for Xiamen people, especially the old Xiamen people, seafood is an essential delicacy on the table, many people traveling to Xiamen will choose to eat a good meal in Xiamen seafood. But Xiamen seafood variety, many people do not know what should eat, where to eat, how to eat will be more delicious?

Here I first answer the question of what to eat, can give you a suggestion, may wish to travel to Xiamen according to their own time period corresponds to the seasonal seafood order. Seafood also has a stage of reproduction, eat seasonal seafood is not only more flavorful but also more healthy. Here I am based on memory and some information, organized a simple seasonal seafood map, these seafood is basically Xiamen locals often eat home-cooked dishes, but also the stalls in the common seafood, can be a reference for all the traveling friends.

Spring

Mackerel (early spring)

Sliced and fried mainly, or soy sauce water, while the horse mackerel is the most suitable for making fishballs seafood, no one.

Grouper (late spring)

The meat is tender, fine and chewy, considered a high-grade fish, it would be a waste not to steam it.

Red grouper (late spring)

The Xiamen people are very fond of eating a kind of fish, very beautiful, with golden stripes on the body, fresh and tender. The small ones are best in soy sauce and water, while the big ones are best steamed.

Balang fish (spring and summer)

Home cooking, frying, deep-frying, boiling, steaming, grilling can be, most of the barbecue stalls seen after drying. When my mom is not willing to fry, she likes to fry a few to get rid of me, and it's easy to do and tasty to eat.

Fresh barramundi

Pomfret (spring and summer)

Pomfret has many kinds, white pomfret, gray pomfret, bucket pomfret, of which the white pomfret has the best meat. This kind of fish bone is fluffy, no fine thorns is very suitable for children to eat. General soy sauce water.

Tempeh or called mussels (Qingming or mid-autumn)

Summer

Clams

While clams can be eaten all year round, it is only in May-June each year that Xiamen clams are the most fertile and fresh period. Clams are tastier in soy sauce water, while oil clams in soy sauce water have a better flavor than clams, and clams in soup are sweeter and fresher.

Clams

Clams

Razor clams

Salt-baked and soy sauce water are both delicious.

Scallops

July is the fattest time for scallops, barbecue favorite ah, the best I think it should be minced garlic fans steamed scallops.

Abalone

Xiamen abalone season in July and August each year, with the temperature rising, abalone for breeding move to shallow areas, this time the abalone is more tender and fresh! General small abalone stalls in soy sauce water or playing soup cooking.

Autumn

Crab

Xiamen fall is the most delicious time for crab, home steaming is very delicious. There are a lot of crabs to choose from in Xiamen, but generally speaking, you can't go wrong by picking a male crab with a pointy, whitish belly in September and a female crab with a round, yellowish belly in October.

Shrimp

Shrimp white is the best, the most can eat the original sweet.

Jellyfish

Cold is best!

Red palmetto (late fall to winter)

Soy sauce water or dry fry, I think dry fry is best.

Winter

Sea oysters

Winter is the most fertile time for oysters until the Qingming Festival. Xiamen's famous snack oyster fry is this as a raw material, at the same time oyster fry is also Xiamen people must eat a dish for the New Year. Of course, the most delicious way I think is barbecue!

Sea oyster fry

Scallop

Southern Minnesotans mostly like scallop, one because it's delicious, and the other because it's produced in large quantities. Fresh scallops are best served in soy sauce and water, or coated in flour and fried.

Yellow Flower Fish

Another must-try Xiamen New Year's Eve dinner, soy sauce water is best. Yellow croaker meat is very tender, high protein, low cholesterol, young and old, and because of a "gold coat", meaning good luck, so it is the table regulars.

The sea bream

is called jara in Minnan language. Data show that in East Asian cultures, Jiala was worshiped as a noble fish by Japan and South Korea, and was used for rituals. While old Xiamen used this fish for red and white ceremonies. This fish, large, good taste, beautiful color, loved by the old Xiamen. Currently, most of the Jiala on the market are farmed fish. Old Xiamen commonly used fish head and bones stewed with cabbage and tofu, and most of the big stalls are also used for soy sauce water.

Blood clams, also known as flower clams

Southern Min dialects say "ark shell money, big money", New Year's Eve to eat the dishes, eat blood clams is to pray for the next year can make a lot of money means. Generally, they are served in white sauce or soy sauce.

Lastly, I briefly answer the question of where to eat seafood. To eat seafood in Xiamen, 1. you can go to the stalls, 2. you can take yourself to the eight city to buy ingredients, and then get the eight city inside the seafood processing store cooking.

Many Xiamen people in the eight city to buy seafood will also go to the processing store, some of which is the pursuit of freshness, because a lot of seafood leave the sea water quickly die, and because some seafood themselves will not deal with it so they get to the seafood processing store.

Thanks for the adoption

This is a great way to get the most out of your life.