After spring, these kinds of seafood are more for the family to eat, delicious and inexpensive

2023-02-04 12:44

What is good to eat in spring? Everyone knows that spring vegetables should be eaten in spring, such as leeks, spring shoots, etc., but in fact, eating seafood in spring is also a good choice, but eating seafood in spring is exquisite, and the following 11 kinds of seafood are most suitable for eating in spring.

1. Clams
Spring is a great season to eat shellfish such as clams and clams. Clam its meat quality is delicious, known as "the world's first fresh", "the crown of flavor", and its nutrition is also relatively comprehensive, it contains protein, fat, carbohydrates, iron, calcium, phosphorus, iodine, vitamins, amino acids and taurine and other ingredients, low calorie, high protein, less fat, can prevent and treat chronic diseases of the elderly, is a cheap seafood.

Buy clams to choose open mouth ventilation, such live clams taste more delicious, and try to choose the whole body stretched, spit sand is more even. Do not choose the one that opens the shell, some clams have already opened their shells, indicating that the clams have died, and such clams have a fishy smell after being fried. Therefore, special attention should be paid when selecting.

2. Squid
Squid has the advantages of high protein, low fat, and low calorie. It is not only rich in protein, calcium, phosphorus, iron, and calcium/selenium, iodine, manganese and other trace elements, but also rich in DHA (commonly known as brain gold), EpA and other highly unsaturated fatty acids, plus a large amount of taurine contained in meat, can effectively reduce the cholesterol accumulated in the blood vessel wall, for the prevention of arteriosclerosis, gallstone formation has a good effect, but also can supplement brain power, prevent Alzheimer's disease.

However, it should be noted that although squid is delicious, it is not suitable for everyone. Patients with cardiovascular and liver diseases such as hyperlipidemia, hypercholesterolemia, arteriosclerosis and other cardiovascular diseases should eat with caution. Squid is cold in nature, and people with a cold spleen and stomach should also eat less. Squid is a hair product and should not be eaten by people suffering from eczema, urticaria and other diseases.

Squid needs to be cooked and cooked thoroughly before eating, because fresh squid has a peptide component, if eaten without cooking thoroughly, it will cause intestinal motility. Aquatic products such as squid are cold in nature, and people with a cold spleen and stomach should eat less. Squid contains more cholesterol, so patients with cardiovascular and liver diseases such as hyperlipidemia, hypercholesterolemia, arteriosclerosis, etc. should eat with caution. Squid is a hair product and should not be eaten by people suffering from eczema, urticaria and other diseases. Applicable amount: 30~50 grams each time.

3. Shrimp
The season of prawns is spring and autumn, and the meat quality is the most crisp and delicious around Qingming, suitable for blanching and pan-frying. Shrimp is warm and sweet, slightly warm, into the liver and kidney meridians; Traditional Chinese medicine believes that shrimp meat has the functions of nourishing blood and solidifying essence, dissolving stasis and detoxification, invigorating qi and nourishing yang, channeling and relieving pain, and appetizing and phlegm.

Moreover, shrimp is rich in magnesium, magnesium has an important regulatory effect on heart activity, can well protect the cardiovascular system, it can reduce blood cholesterol content, prevent arteriosclerosis, but also expand coronary arteries, conducive to the prevention of hypertension and myocardial infarction.

4. Pipi shrimp
Skin shrimp is a nutritious, juicy and tender seafood food. Its meat contains more moisture, the meat taste is sweet and tender, light and soft, and has a special attractive umami taste. Every spring is the spawning season, when it is best eaten.

Skin shrimp are nutritious, juicy and tender seafood. Its meat contains more moisture, the meat taste is sweet and tender, light and soft, and has a special attractive umami taste. Every spring is the spawning season, when it is best eaten.

According to the determination, the dry weight of the body of the mouth shrimp clams contains 72.12% protein, 7.88% fat, 7.91% ash, 0.38% calcium, 2.21% phosphorus; Amino acid content is comprehensive, reasonable composition, easy for human digestion and absorption, especially lysine and other essential amino acids have a high content, rich in glutamic acid and glycine, so the taste is delicious.

5. Arctic sweet shrimp

China is an important market for Arctic shrimp consumption, because of its exquisite and handsome shape, rich meat, sweet and smooth taste is loved by the majority of Chinese people, in the northeast everyone likes to call it "ice shrimp", northwest region like to call it "seed shrimp", and to Shandong is called "Yuanbao shrimp", Arctic sweet shrimp in the north and south of China to get so many love is enough to see that diners around the world love it.

Arctic shrimp mainly use deep-sea zooplankton and seaweed as the main food, in the pure cold sea water each shrimp growth is very slow, generally Arctic shrimp to reach the commercial fishing size after 3-4 years, so the meat quality is close and full, the purest environment of nature has achieved the most natural fresh sweetness of Arctic shrimp, so that picky food connoisseurs are full of praise.

6. Treasure fish

Duobao fish meat is rich and white, less bone spurs, comprehensive nutritional composition, reasonable ratio, fin edge and subcutaneous contains very rich collagen, at the same time delicious taste, rich in nutrition, has a good moisturizing skin and beauty effect. And can nourish the kidney and brain, regular consumption, can nourish fitness, improve people's disease resistance. The Chinese method of eating is steamed and stewed, and it is also a good material for making sashimi, and its head, bones, skin and fins can also be made into soup.

This fish is not new to Europeans, and Chinese imported fish species from Britain, France and Germany. And the ancient Romans have long regarded it as delicious, and gave it the name "pheasant of the sea". In Europe, because of its tender meat and fragrant taste, it is a good ingredient for making fish steaks and fillets, and it has the momentum to crowd out the steak market.