what seafood is suitable for eating in October? Because this season is late autumn, and it is also the time when seafood tastes most delicious, here are some kinds of seafood that are more suitable for eating.

1. Big tiger shrimp.

Penaeus monodon, commonly known as ghost shrimp, grass shrimp, flower shrimp, bamboo shrimp, spotted shrimp and bull shrimp. In China's coastal areas, there are two spawning periods from February to April and from August to October every year, and the giant tiger shrimp in the spawning period is the fattest. It is famous for its huge size, firm and tender meat, crisp taste, fresh and sweet taste, and light salty seawater. After cooked, the body color is deeply red and bright, which makes people like it, and it is regarded as a good omen for longevity. Therefore, on birthdays or festivals, Penaeus monodon must be a delicacy at banquets.

Grilled giant tiger shrimp is cooked in the shortest time in an extremely high-temperature iron grilling furnace. With the creamy smell of butter and the rich aroma of garlic as a foil, the smell of shrimp meat will not be dispersed in your mouth for a long time. Fresh and sweet lobster meat with fragrant mango and milky salad sauce is definitely a good match.

2. Hairy crabs.

Yangcheng Lake specialty, with green back, white belly and golden claws with yellow hair, is big, fat and rich in nutrition. It is listed from July and August of the lunar calendar every year, and it is also a good season to eat hairy crabs until the end of the year. Crabs have four flavors. Crab yellow, like golden liquid, is delicious and nutritious; Crab flesh, white and crystal clear, is better than snow, and the meat quality is delicate; Thigh meat, shaped like gold inlaid with jade, is slender and tastes the same as scallops; The calf meat is as beautiful as whitebait, tender and fresh, with endless aftertaste.

Hairy crabs are also classified as female crabs in Cheng Xiong. The cooked male crab paste is white jade, and the yellow of the female crab is egg yolk. Steaming is the most delicious way to eat, accompanied by vinegar, ginger and so on. Friends who love drinking had better use warm yellow wine instead of beer, and it is best not to drink tea before and after eating crabs.

3. Meretrix meretrix.

Commonly known as Chelonia, Clam Meretrix, Clam Meretrix, Clam Meretrix, and Clam Meretrix, the meat of which is tender, delicious and nutritious, is the top-grade clam, 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. Eating shellfish clams properly in autumn has the effects of nourishing yin and moistening dryness, diuresis and eliminating edema.

Clam can be cooked and fried, and it tastes good when cold and stuffed. Besides fresh food, it can be made into canned clams and dried clams. It should be noted that the bought clams need to be soaked in salt water to make them spit sand, and the soaking time is preferably more than one hour.

4. Scallops.

In autumn, scallops are very popular among seafood. Scallop, also known as sea fan, is delicious in meat and rich in nutrition. After its closed shell muscle is dried, it is "dried scallop" and is listed as one of the eight treasures. Its meat is delicious and nourishing, and its shell can be collected as a beautiful ornament.

Scallops are best steamed and boiled. There are often dishes such as "Steamed Scallops with Noodles and Garlic" and "Steamed Scallops with Gold, Silver and Garlic" in restaurants, and some of them are baked in sauce. In fact, cooking scallops focuses on the heat, and it will be distorted if it is overdone. Of course, it is more important to be fresh.

5. Perch.

November is the fattening period of perch. At this time, the produced perch is plump and nutritious, and has dual functions of moistening dryness and nourishing stomach, so it is the first choice for nourishing in autumn. Perch is sweet and flat, which can nourish liver and kidney, strengthen spleen and stomach, resolve phlegm and relieve cough. It has a very good nourishing effect for people with weak spleen and stomach and poor digestion. It began to fertilize after autumn, and in late autumn and early winter, it accumulated the most abundant nutrients in the body.