As we all know, fruits and vegetables are preferred in season. Little known is that many fish also have their own seasonal growth characteristics, flavor and nutrition are also affected by the season. How to eat fresh, nutritious and delicious fish throughout the year?
Spring
Fish are thermophilic animals. They will lower their body temperature to a low temperature in winter and gradually deplete the stored energy in their bodies. When the spring blossoms, the fish's food begins to become abundant. The fresh aquatic plants and plankton in spring gradually restore their energy and make their meat very fat. There are plenty of fish available in spring, and there are mainly the following kinds of fish suitable for eating,
like mandarin eel, yellow croaker, salmon and rainbow trout, ilisha elongata.
Summer
After nourishing in spring, some fish become fat in summer, especially the following kinds, which are especially suitable for eating in hot summer, like trichiurus haumela, shad, anchovy.
Autumn
The autumn wind is bleak and the water temperature is low. There are several kinds of fish to choose, like mackerel pike, bass.
Winter
In winter, the climate is cold, and there are relatively few fish to choose, like grass carp and green carp, Trichiurus haumela, Crucian carp.
Fish selection can be judged from two aspects. The first is the size of the fish, which is most suitable for cooking when the fish is eighth old. Because this period of fish just in the "adolescence" stage, sexual development has matured, its meat is more full, the taste is very delicious. The flesh of too small fish is not tender enough because it has not grown up, and the thorns will appear more; when the fish is too long, the flesh will be rough, and the accumulation of harmful substances will increase. When purchasing, it is suggested that carp and Wuchang fish should be selected from about one and a half jin, crucian carp from half catties to one catty, and grass carp from four to five jin. The second is the spawning period of fish. Near the spawning period, the fat and other nutrients in fish are stored more abundantly, and the meat tastes more delicious. But after the spawning period, the nutrients such as fat and protein in the body of fish will decrease greatly, and the fish will become lean and the meat quality will become loose.
