Opening time: September 1 day
Fishing areas are Bohai Sea, Yellow Sea, East China Sea and South China Sea (including Beibu Gulf) north of latitude 12. All types of fishing operations except fishing tackle, as well as fishing auxiliary boats serving fishing boats.
The fishing time is from May 1 day 12 to September 1 day 12 in the Bohai Sea and the Yellow Sea north of 35 degrees north latitude. The waters in the Yellow Sea and the East China Sea between 35 degrees and 26 degrees and 30 minutes north latitude are from May/KOOC-0/day/KOOC-0/2 to September/KOOC-0/6/day/KOOC-0/2; The East China Sea from 26 degrees 30 minutes north latitude to the "Fujian-Guangdong Sea Boundary Line" is from May/KOOC-0/day/KOOC-0/2 to August/KOOC-0/6/KOOC-0/2.
Within the above-mentioned sea areas, the fishing time for shrimp trawling with truss rods, caged pots, gill nets and light purse seines is from May 1 day 12 to August 1 day 12. The South China Sea (including Beibu Gulf) from the north latitude 12 degrees to the "Fujian-Guangdong Sea Boundary Line" is from May 1 day 12 hours to August 16 days 12 hours.
It is understood that according to the geographical orientation of Ningde City, it is located in the Yellow Sea and the East China Sea between 35 degrees and 26 degrees and 30 minutes north latitude, so the fishing season is from May/KOOC-0/day/KOOC-0/2 to September/KOOC-0/6/KOOC-0/2.
How to choose seafood ① Fish: Fresh fish have full eyeballs and clear corneas.
② Shrimp: The seawater shrimp is bluer, brighter and more transparent, while the freshwater shrimp is deeper.
③ Crab: The female crab has cream, and the male crab meat is fresh and sweet.
④ Pippi shrimp: The female shrimp is thicker than the male shrimp and has shrimp seeds.
⑤ razor clam: Normal razor clam meat is a little transparent, and two water pipes can be extended for a long time.
⑥ Oysters: Whether they are delicious or not depends on their freshness, and has nothing to do with their size.
How to eat 1. Pseudosciaena crocea-Pseudosciaena crocea
Pseudosciaena crocea is one of the traditional "four big seafood" (Pseudosciaena crocea, Pseudosciaena crocea, hairtail and squid) and is the main economic fish in China's offshore waters. Traditional Chinese medicine believes that yellow croaker has the effects of regulating stomach, stopping bleeding, tonifying kidney, invigorating spleen, stimulating appetite, calming nerves, stopping dysentery, benefiting qi and replenishing essence.
Note: Yellow croaker cannot eat with Schizonepeta tenuifolia; Avoid drinking tea before and after eating fish; It is not suitable to eat with buckwheat. Yellow croaker is a hair product, so people with asthma and allergies should eat it carefully.
2. Nibea albiflora
Although there is only one word difference between yellow croaker and yellow croaker, the taste is quite different. Yellow croaker is delicious, tender and smooth with garlic cloves, while yellow croaker is loose and coarse, which is not as delicious and smooth as yellow croaker.
3. white croaker
White croaker is a fish belonging to the genus White croaker, which has the effects of diuresis, detumescence, invigorating qi and spleen, dredging veins and promoting lactation.
4. jellyfish (zhé)
Jellyfish is a kind of coelenterate mollusk that lives in the sea. It is hemispherical in shape and edible. It is umbrella-shaped and white on the top, so that it can stretch and move. It is called jellyfish skin, with eight mouths and wrists on the bottom, and silk on the bottom, which is gray-red, called jellyfish head.
Note: Never catch or touch jellyfish floating in seawater. Once you are stung by jellyfish, don't wash it with fresh water, because fresh water can prompt the stinging cells to release venom. Wipe off the tentacles or venom adhered to the skin with towels, clothes and sediment as soon as possible, and clean the wound with sodium bicarbonate (baking soda) or alum. If the injury area is large and the systemic reaction is serious, you should go to the hospital for treatment in time.
5. Squid-cuttlefish, cuttlefish
Squid will use "ink jet" as an escape method when encountering a strong enemy and wait for an opportunity to leave, so it has the names of "squid" and "cuttlefish" and belongs to marine mollusks like squid and octopus.
Note: When selecting raw cuttlefish, you should choose the one with bright white color, no odor, no mucus and elastic meat. When selecting dried cuttlefish, it is best to pinch whether the fish body is dry and smell it. The high-quality cuttlefish has a sea smell, but it has no fishy smell.
6.squid
At present, there are two kinds of squid in the market: one is a squid with a large trunk, and its name is "squid"; One is a squid with a slender trunk. Its name is "Soft Fish", and the small soft fish is commonly called "Small Tube Boy".
Note: the high-quality squid is complete and solid, pink and shiny, with a slight frost on its surface, fleshy, translucent and not red on its back; Inferior squid is thin and incomplete, with reddish-yellow and slightly black color, dull, too thick surface frost, and black-red or mildew-red back.
7.octopus-Octopus
Octopus is a temperate mollusk. It lives underwater, and its water temperature should not be lower than 7℃. The most suitable proportion is 1.02 1, and it will die in low salinity environment. Can eat large animal plankton and grow.
8. Sweet snail
Habitat in the deep sandy muddy seabed in the subtidal zone, which is often collected by bottom trawl. Carnivorous or saprophagous, fond of benthic shellfish or dead fish. In summer, large eggs will be laid on the seabed.
The main ways to eat fragrant snails are white fried fragrant snails, abalone sauce fried fragrant snails, and fresh pepper rattle snails.
9. snail
Snail is delicious, crisp and refreshing, and it is a very popular high-quality marine shellfish in domestic and foreign markets in recent years.
10. Spicy snail
The inside of the shell is yellow and white, and the inside of the outer lip is black and purple. It is one of the most common snails in the rocky intertidal zone.
1 1. Oyster-oyster.
Oyster, also known as "milk in the sea", is rich in zinc that protein and human body lack. Eating Oyster can prevent dry skin, promote skin metabolism and decompose melanin. It is a rare beauty product.
12. anthozoa (hān)
Bloodsucker can be washed and scalded with boiling water and eaten raw. Bloodsucker blood is especially delicious, or pickled, or processed into dried products. Shells can also be used as medicine, which has the effects of removing blood clots and resolving phlegm.
13. Mytilus edulis-Haihong
Fresh mussels are popular seafood, which can be steamed and cooked, or peeled and fried with other vegetables. They are all delicious.
14. sea melon seeds
When the melon seeds are caught, they contain a lot of sediment, so they must be immersed in light salt water for half a day, and then washed for later use.
15. Zi (chēng)
Because they live on the soft mud beach, the two shells of razor clam are very thin and brittle. When eating razor clam, it is best not to go to a street stall to eat it, but to eat it at home by yourself. Be sure to pay attention to the hygiene and cleanliness of razor clam.
16. Shrimp Pippi
There are barbs on both sides of Pippi shrimp. When you take shrimp, you should put your head up and your tail down, so as not to be caught by shrimp thorns. When the steamed skin shrimp is peeled, it only takes one chopstick to get it.
17. Hairtail
Hairtail has the characteristics of queuing in groups. When the water temperature rises every spring, hairtail swims to the shore in groups, and from south to north, it is the fishing season.
18. pomfret
Pomfret has the effects of invigorating qi and nourishing blood, invigorating stomach and essence, smoothing joints, softening tendons and benefiting bones, and is very effective for dyspepsia, diarrhea due to spleen deficiency, anemia, and soreness of bones and muscles.
19. Leading fish
This fish has only one main bone, and the main bone is soft, and its fish bone is as soft as a beard, so people in Taizhou, Wenzhou and Lishui in southern Zhejiang call it "Shuichan", which means it is as soft as water.
20.pomfret
Like to gather in groups, they usually swim to the upper layer of the water during the spawning season and sink to the bottom of the sea when the weather is bad.
2 1. prawn
The whole prawn can be cooked by braising, frying and sweet roasting. After being processed into slices and segments, it can be stir-fried, roasted and boiled into paste, which can be used to make shrimp dumplings and shrimp balls.
Note: Red-colored, soft-skinned and dragged shrimps are not fresh. Try not to eat them, and spoiled shrimps are inedible. The shrimp line on the shrimp back should be picked and not eaten.
22. Eel
When processing eel, it should be noted that its serum is toxic. Although toxins can be destroyed by heating or gastric juice, drinking eel blood can sometimes cause poisoning.
23.perch
Perch can tonify liver and kidney, strengthen spleen and stomach, eliminate phlegm and relieve cough, and has a good tonic effect on people with liver and kidney deficiency. It can also treat fetal movement and postpartum hypogalactia.
24. Portunus
Swimming crab is located in the ocean, and its survival rate is greatly reduced after leaving the high salinity and high oxygen environment.
25. sea eel
Sea eel meat is thick, fine, delicious and high in fat, which can be eaten fresh, salted or canned. Eel meat is mixed with other fish to make fish balls and fish sausages, which are more delicious and elastic.
26. White shrimp with ridged tail-water white shrimp
Its meat is tender and delicious. In addition to fresh food, it can also be processed into dried seaweed, which is also known as "golden hook shrimp" because of its golden yellow color. Its eggs can be made into shrimp seeds and are also excellent dried seafood.
27. Small yellow croaker
Also known as "yellow croaker" and "small yellow flower", it is used for fresh food or made into salted and dried products; Swim bladder can be made into swim bladder glue; The testis can make protamine.
28.clams
Its meat is delicious and incomparable, and it is called "the freshest in the world" and "the crown of all kinds of flavors", and its nutrition is more comprehensive.
29. clam
Clams with chronic diseases should be carefully eaten, and those with spleen and stomach deficiency and cold should not eat more.
30.abalone
The flounder is a kind of flounder, which can be mainly used for fresh food or canned and salted products, and cod liver oil can be extracted from fish liver.
3 1. Baiji sea eel
It has the value of fishery utilization and can be made into canned fish.
32. Duobao Fish
The general eating method of Duobao fish is whole steaming, which belongs to a very traditional Cantonese style.
33. Grouper
Grouper is rich in nutrition, tender and white, similar to chicken, and is known as "sea chicken".
Cooking methods and cooking temperature of common seafood 1. Clam: Cook in a dry pan without water.
Don't add any water. Cook in a dry pan. After a while, you will hear the sound of "popping". Don't open the lid, wait for three to five minutes, and the clam meat will be tender.
2. oyster: steam for three minutes after boiling.
Put the oyster on the grate of the steamer and steam for three minutes after the water is boiled. It is worth mentioning that the size of oyster affects the steaming time, and the steaming time of large oyster should be extended by 1 minute.
3. Conch: You must add water to cook conch.
Boiling conch must add water, generally two Jin of conch and a bowl of water. Drop two or three drops of vinegar or sesame oil after boiling, so that the snail meat will be easily picked out. When you see the conch's head sticking out slightly, you can cook!
4. Pippi shrimp: Steaming time is longer than shellfish.
The general cooking method of Pipi shrimp is also steaming. No matter whether it is big or small, the steaming time is seven or eight minutes after boiling.
5. Crabs: Crabs must face up.
In order to prevent the crab roe from flowing out, the crab belly must face up! After boiling, steam for about ten minutes, and when you see the crab completely turn from green to red, you can go out of the pot.
6. Octopus: The head and claws are cooked separately
The head and claws of octopus are cooked at different times. If they are cooked together, it is likely that the head is just cooked and the claws are too old to bite, so it is best to cook the head and claws separately. First cut off your head and cook it in the pot. After seven or eight minutes, put your claws in the pot and cook for five or six minutes, so the taste will be crisp.
7. marine fish: it is best to steam fish with strong fire.
Suitable steamed fish include halibut and blackhead fish. Before steaming, you need to change the knife on the fish, and you can put some pepper and salt to taste. Steamed fish needs strong fire, steamed with strong fire, and steamed for five or six minutes after boiling, the meat is the most tender.