#春日生活打卡季# "Bamboo Peach Blossom Three or Two Branches, Chunjiang Plumbing Duck Prophet", as the water temperature rises in March every year, many seasonal river freshness and seafood have begun to be listed one after another, many of which are unique to this season, or only the fattest in this season.
Among the many seafood listed in the spring, only about 2 yuan a pound of Haihong, once the most popular seafood variety every spring, in previous years, the vendors who sold Haihong were a lot of them, and then they did not raise their heads to sell with a scale plate, many people bought a big bag, and then went home to cook a big pot, basically enough for the whole family to have a full meal.
Because Haihong is of high quality and low price, many people have also developed a lot of delicious ways to eat, such as making dumplings or buns, and mixing spinach or cucumbers to eat.
However, this year is somewhat abnormal, Haihong has just been listed from more than 3 yuan a catty, and now it has dropped to about 2 yuan a catty, but the hot scene of sales has long been gone, and there are not many people who buy Haihong to eat.
If the sea temperature exceeds 16 °C, the sea rainbow that lives by filtering microorganisms in the seawater will have poor meat quality after the breeding period, and it is also easy to be infected by bacteria in the seawater.
Haihong, which was a hot seller in previous years, why is the sales cold this year, and there are fewer and fewer people eating it? Vendors selling seafood: 4 reasons, very realistic.
1. Affected by the general environment, the overall sales of seafood this year are average
Starting from August 24, 2023, the Japanese government began to discharge nuclear sewage into the sea despite opposition from all sides, and as of February 2024, it has gone through four consecutive rounds of discharge.
Although the detection of seawater is strictly enforced, and the marine aquaculture in the coastal waters of the mainland has not been greatly affected, some people have been resistant to eating seafood, so since the discharge of nuclear sewage into the sea in Japan, the sales of seafood have not been very good, which has also caused Haihong to be cheap, but it is difficult to achieve the hot sales in previous years.
2. Haihong itself is not suitable for eating more
Haihong fixes itself to the culture raft, reef or tidal flat by secreting filaments, and then lives by filtering microorganisms in seawater, so the quality of Haihong has a lot to do with the breeding environment.
The protein content of Haihong is particularly high, but Haihong is also a particularly perishable seafood, especially the Haihong that has been hit by dew at the tide, it is easy to cause food poisoning after eating, so for this kind of seafood, many people living near the sea are unwilling to eat.
Because the consumption of Haihong is particularly important to freshness, Haihong is generally rarely transported through logistics, and is digested locally or further processed, but even so, many people living along the coast are not willing to eat Haihong.
3. The output of Haihong
Rainbow is a particularly productive seafood species because it is adaptable and can thrive in no matter how harsh the environment, even on the bottom of a ship.
Because Haihong's production is large and the market is relatively concentrated, the price is particularly cheap, and it is also one of the few seafood that can be boiled and eaten without distress.
However, it is precisely because of the large production and low price of Haihong that many traders like to sell in heaps when selling, and now the family population is small, and people are more picky about eating, so this Haihong can not eat more than one meal can only be thrown, so there are not many people who are willing to buy.
4. The cooking method of Haihong is relatively simple
The best way to eat Haihong is to pick and wash it, don't add anything, and then boil it in the pot until it opens and then you can take it out and enjoy it, while other methods will actually cover up the umami of Haihong, such as wrapping buns or with other ingredients with cold dressing and stir-frying, basically losing the umami of Haihong.
Eat Haihong at the seaside, people like to match garlic or liquor, because everyone thinks that these two things can play a role in sterilization, eating Haihong is easy to spoil the stomach, with liquor or garlic will increase the umami of Haihong, and can also play a certain role in sterilization, but many people do not like to eat raw garlic and drink liquor, so this Haihong has gradually disappeared from people's tables.
Haihong is also known as "mussel" or "sea lady", although the price is relatively cheap, but for various reasons, this year's Haihong sales are also very normal, itself Haihong is not suitable for more and often eat seafood species.