Seafood boasts a sweet, savory flavor and rich nutritional value, with spring and autumn being peak seasons for exceptionally tender and flavorful varieties. But what seafood is best to eat in spring? And what should you keep in mind when enjoying it?
Flying Fish
Flying fish is rich in essential minerals and vitamins, making it an ideal nourishing food for the elderly, children, and pregnant or nursing women.
It's especially beneficial for those experiencing shortness of breath, chronic fatigue, blood deficiency-induced dizziness, poor appetite, emaciation, malnutrition, or dry skin.
Tip: Hairtail has tender flesh with few bones and a delicious flavor, making it perfect for children and those who dislike fish bones.
Crucian Carp
Crucian carp is an excellent springtime dietary supplement. It is characterized by comprehensive nutrients, high sugar content, low fat, and rich in protein, various vitamins, trace elements, and essential amino acids, making it tender and flavorful without being greasy.
Regular consumption not only promotes physical fitness but also helps lower blood pressure and blood lipids, contributing to longevity.
For postpartum women, crucian carp enhances nutrition and effectively promotes lactation.
Flounder
Flounder is rich in collagen protein, offering a delicious flavor and abundant nutrients. It effectively moisturizes the skin and enhances beauty.
It also fortifies the kidneys, strengthens the brain, boosts vitality, and enhances mental alertness. Regular consumption nourishes the body, improves health, and increases disease resistance.
Oysters
Oysters, often called "the milk of the sea," are a rare beauty elixir.
Note:Rich in protein and zinc essential for the human body, oysters prevent dry skin, promote skin metabolism, and break down melanin.
Crawfish (Swimming Crayfish)
Crawfish are a nutrient-dense seafood with tender, succulent meat. Their flesh is high in moisture, offering a sweet, smooth, and delicate flavor with a uniquely enticing umami taste.
It is an excellent food for those recovering from illness or physical weakness.
Spring is their spawning season, making it the optimal time for consumption.
Small Sea Shrimp
Shrimp are highly nutritious, with tender, easily digestible meat. They are an excellent food for those recovering from illness or physical weakness.
Shrimp are rich in magnesium, which plays a vital role in regulating heart function and effectively protects the cardiovascular system.
They help reduce blood cholesterol levels, prevent arteriosclerosis, and dilate coronary arteries, thereby aiding in the prevention of hypertension and myocardial infarction.
Shrimp possess strong lactation-promoting properties and are rich in phosphorus and calcium, making them particularly beneficial for children and pregnant women.
Scallops
Scallops demonstrate greater efficacy than commonly used cholesterol-lowering drugs like sitosterol. Consuming shellfish often leaves one with a refreshingly pleasant sensation, undoubtedly beneficial for alleviating certain distressing symptoms.
What to Note When Eating Seafood in Spring
1. When eating seafood, it's acceptable to drink a moderate amount of white wine or rice vinegar, but avoid pairing it with beer.
Friendly reminder: Consuming large quantities of beer with seafood can lead to excessive uric acid production, potentially triggering gout.
2. Avoid consuming cold drinks, watermelon, or similar foods within one hour after eating seafood, and refrain from swimming immediately afterward.
3. Seafood is rich in protein. Those prone to protein allergies should avoid overindulging.
4. Avoid pairing seafood with tannin-rich fruits like persimmons or grapes.
If consumed together, wait at least two hours, as tannins degrade high-quality proteins in seafood, significantly reducing its nutritional value.
5. The heads of sea fish contain high levels of arsenic. When exposed to large amounts of vitamin C, this arsenic can convert into toxic trivalent arsenic (As³⁺), which is as poisonous as arsenic trioxide. Therefore, avoid taking vitamin C supplements within two hours before or after eating sea fish.