Eating yellow croaker in summer is the most nutritious

Fish should be eaten in different seasons. Professor Wang Cunxin, a fish expert at the Institute of Oceanography of the Chinese Academy of Sciences, suggested that at present, fish near the spawning period, such as yellow croaker, are the first choice in summer. At present, it is the spawning period for big yellow croaker, small yellow croaker, mackerel, Spanish mackerel, salmon and turbot, so it is most suitable to eat these kinds of fish in summer. Professor Wang explained that different fish have different spawning periods and are distributed in different seasons. When the fish is nearing the spawning period, the body accumulates a lot of fat and nutrients, and the body is fat and strong, so the meat tastes the most delicious and tastes sweet. This is because the content of glutamic acid, a delicious substance, has increased. After the spawning period, the fish will become very thin, containing protein and fat and other nutrients are not as good as before spawning.

He said that among the fish that are suitable to eat in summer, yellow croaker is rich in nutrients. Fresh fish have high contents of protein and inorganic salts such as calcium, phosphorus, iron and iodine, and the meat tissue is soft and easy to digest and absorb. As the meat of yellow croaker is in the shape of garlic cloves, in which there are no broken thorns, it is most suitable for the elderly, children and the infirm. With the exception of these spawning marine fish, most freshwater fish can be eaten in summer.

Yang Li suggested that people tend to be hot and dry in summer, and they can choose steaming and stewing more in the way of cooking. In the choice of ingredients, you might as well eat more cold fish such as soft-shelled turtle and cuttlefish, some people with cold spleen and stomach are afraid of cold, and add some onions, ginger, spicy and garlic when cooking. And warm fish, you can eat with some cold food, less chili, such as grass carp, catfish, you can add tofu, white radish, bamboo shoots, mushrooms, wax gourd stew. Eel can be fried with cabbage help, and finally add a little vinegar, can effectively dispel heat.