As spring grows stronger and the sun shines all over the land, we usher in the vibrant month of April, when not only flowers and trees begin to bloom, but also the sea gives it the gift of fatty seafood.
In April, the temperature of the sea gradually warms up, and the food chain in the sea begins to be active, so that many seafood become delicious and nutritious, and the fishing moratorium begins in May, and the seafood is the fattest time in March and April.
1. Abalone
Known as the "crown of the sea", April is the golden period of abalone growth, at this time the abalone meat is tender, the taste is smooth, the teeth are strong, and the delicious taste jumps on the tip of the tongue.
Abalone has a very high nutritional value, it is rich in protein, as well as iron, zinc, selenium and other trace elements that are beneficial to the human body, and is a high-protein, low-fat, nutritious seafood.
In terms of cooking methods, abalone can be diversified, steamed, stewed, braised in soup, and in April, simply steamed or gently simmered with broth, which can better retain the original flavor of abalone.
2. Barracuda crab
April is the best season to eat big female crabs, at this time, the big female crabs, crab paste is plump, delicate taste, steamed and boiled, you can taste the full essence of the ocean. The crab roe of the big female crab is even more tempting.
The meat of the pike crab is fresh and sweet, and when selecting a large female crab, you should choose an individual with a full belly, bright color and vigorous activity. Barracuda crabs, on the other hand, should choose those with intact claws and sturdy bodies.
3. Sea bass
At this time, the sea bass, because of the spawning, the body is rich in nutrients, so that the fish meat is not only sweet and juicy, but also nutritious, from April to May every year, it is the period when the sea bass migrates to the sea mouth to spawn.
At this time, the fat content of sea bass is moderate, the meat is firm and elastic, and the fish roe is particularly precious because of its fullness.
Steamed sea bass is a very popular way to cook the fish to preserve the original flavor of the fish to the greatest extent. With simple seasonings such as green onions, ginger, garlic, etc., the delicious flavor of sea bass fills the kitchen.
4. Pipi shrimp
When it comes to the choice of seafood in April, we have to mention the plump skin shrimp, which enters the fattest state from the end of March to the beginning of April, and the meat is firm and sweet, especially the female skin skin shrimp, whose shrimp roe is delicious and elastic.
For the freshest and most delicious shrimp meat, the best option is undoubtedly to head to the seafood market near the marina. There, you can witness the seafood being fished out of the water and directly into the cooking process, with freshness guaranteed.
5. Shellfish
Scallops are the best seafood in spring, especially from March to May, when they are at their fattest, when they have egg yolks and are very fat, making them ideal for eating.
Scallops are not only delicious, but also highly nutritious, followed by clams in April, which are also meaty, and their growth cycle makes the clams at this time full and delicious.
6. Yellow croaker
From April to May every year, the yellow croaker in the waters of Zhoushan Islands is worth tasting, the yellow croaker at this time is tender and delicate, it is divided into two kinds of large yellow croaker and small yellow croaker, and April is the season when the production of small yellow croaker is the largest.
At this time, the small yellow croaker is not only numerous, but also of high quality, the meat is fresh and tender, there is almost no fishy smell, it is the darling of the seafood market, the price is not expensive, and the public can afford to eat it.