1. Spring from March to May: shrimp, crawler and hairtail. Shrimp meat contains more water, has a fresh and sweet taste, and is warm in nature; hairtail has good meat quality, and the hairtail in the north is larger than the hairtail in the south.

2. Summer from June to August: kelp and razor clams. Kelp is rich in calcium and iron, as well as crude dietary fiber; razor clams are rich in protein, calcium, iron, selenium, vitamin A and other nutrients.

3. Autumn from September to November: Spanish mackerel and crab. Spanish mackerel has delicate meat, delicious taste and rich nutrition; crab has fat meat.