What kind of seafood is suitable to eat in November? Because this season is late autumn, and it is also the time when seafood tastes most delicious, here are the types of seafood that are more suitable to eat.

1. Giant tiger shrimp.

That is, Penaeus monodon, commonly known as ghost shrimp, grass shrimp, flower shrimp, bamboo shrimp, monodon shrimp, and cow-shaped shrimp. There are two spawning periods in my country's coast every year, from February to April and from August to November. The giant tiger shrimps during the spawning period are the most plump. It is famous for its huge size, firm and tender meat, refreshing taste, fresh and sweet taste, and a light salty taste of sea water. After being cooked, the shrimp has a bright red color, which is cute and is regarded as a good omen for longevity. Therefore, when people celebrate birthdays or festivals, Monodon prawns must be a delicacy at the banquet.

Grill the giant tiger prawns in a very high-temperature iron grill in the shortest possible time. Add the milky aroma of butter and the rich aroma of garlic and eat it in one bite. The aroma of shrimp meat lingers on your tongue for a long time. The fresh and sweet lobster meat is paired with the fragrant mango and the creamy salad dressing. It is definitely a good combination.

2. Hairy crab.

Specialties of Yangcheng Lake, green back, white belly, yellow hair and golden claws, large and plump body, rich in nutrients. It is on the market every year from July to August of the lunar calendar, and it is also a good season to eat hairy crabs until the end of the year. Crab has four flavors. Crab roe, shaped like gold liquid, is delicious and nutritious; crab body meat, white and crystal clear, better than white snow, and delicate in texture; thigh meat, shaped like gold inlaid with jade, long and thin, and tastes like scallops; calf meat, as beautiful as whitebait , the meat is tender and fresh, with endless aftertaste.

Hairy crabs are also classified into male crabs and female crabs. The cooked male crab paste becomes white jade-like, and the yellow of female crab becomes egg yolk-like. Steaming is the most delicious way to eat it, coupled with vinegar, ginger, etc. Friends who like to drink are best to use warm rice wine instead of beer, and it is best not to drink tea before and after eating crabs.

3. Clam.

Commonly known as car snails, flower clams, yellow clams, sea clams, and imperial concubine clams, their meat is tender, delicious, and rich in nutrients. They are top-grade clams and are known as "the most fresh in the world." There are also many High therapeutic and medicinal value. Its soft part contains a large amount of amino acids, protein and rich vitamins, especially histidine and arginine. Eating some shellfish and clams appropriately in autumn has the effects of nourishing yin and moisturizing, diuresis and eliminating edema.

Clams can be boiled or fried, and taste good cold or stuffed. In addition to being eaten fresh, they can also be canned and dried. It should be noted that the clams you buy home need to be soaked in salt water to let them spit out sand. The soaking time is preferably more than one hour.

4. Scallops.

On the autumn table, among seafood, scallops are a very popular ingredient. Scallops, also known as sea scallops, have delicious meat and rich nutrition. After the adductor muscle is dried, they become "scallops" and are listed as one of the eight delicacies. Their meat is delicious and nutritious, and the shell can also be used as a beautiful food. Ornaments are collected.

Steamed or boiled scallops are best. Dishes such as "Steamed Scallops with Vermicelli and Garlic" and "Steamed Scallops with Gold and Silver Garlic" are often served in restaurants. There are also methods of grilling them with sauce. In fact, when cooking scallops, the emphasis is on heat. Overheating will cause distortion. Of course, freshness is more important.

5. Bass.

November is the plump period of bass. The bass produced at this time is plump and nutritious. It also has the dual functions of moisturizing dryness and nourishing the stomach. It is the first choice for nourishment in autumn. Seabass is sweet in taste and mild in nature. It can nourish the liver and kidneys, strengthen the 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 begins to gain weight in late autumn, and at the end of autumn and early winter, the nutrients accumulated in its body are the richest.