How Much Do People Who Live in Coastal Cities Like to Eat Seafood?
As the saying goes, mountains eat mountains and seas eat seas. As a person who grew up in a coastal city, all kinds of seafood will be placed on the table during festivals or ordinary days.
My hometown is Dalian, which is located at the southern tip of the Liaodong Peninsula at the Yellow and Bohai Sea confluence, with Shandong Peninsula across the sea. Seafood is Dalian's specialty, including sea urchin, squid, clams, shrimp larvae, shark, conch, mandarin fish, etc. These fresh and delicious seafoods attract countless tourists to taste them. Tourists visiting for tourism will always order a few seafood dishes at the table and ask local people for the recipes.
Speaking of seafood, there is also oyster that must be eaten. Every year from October to May is the season when milk shell oysters are most delicious. They are larger in size, high in fat content, with smooth meat and delicious taste, and contain more protein, zinc, iron, manganese, selenium, etc. than other regional products.
Today, I would like to share with you some methods for identifying oysters:
How to identify whether oysters are fresh?
Smell the aroma: Fresh oysters should have an ocean flavor, and non-fresh oysters will smell rotten.
Check if they are closed: The whole oyster is tightly closed with no gaps. If you find it slightly open, press the shell of the oyster, if it closes, the oyster is still alive, if there is no reaction, you can discard it directly.
After opening: Fresh oysters have full meat and sufficient juice after opening. Rotten oysters have shriveled meat, foul smell, and not much juice.
Warm reminder: Patients with liver problems should not eat raw oysters.
In spring, the most suitable seafood to eat is mandarin fish. Seafood has said goodbye to 'hibernation' and ushered in sunny March. At the end of March and early April, the attendance rate is highest for mandarin fish. Small white fish are slightly thinner than little fingers, and they last about half a month.
Main way of eating: Usually eaten with tofu, eggs, stir-fried or soup.
Entering the summer fishing ban, all kinds of clams in local markets are full of market, white clams, mottled clams are everyone's dinner delicious, simple methods, rich in nutrients, and the price is also cheap.
Selection points: You need to choose clams that spray water and extend 'tongue', and use your hands to touch those that immediately close clams.
As the saying goes: 'Autumn wind, crab itch', autumn is the season when river crabs are full of fat and yellow. During the Mid-Autumn Festival, crabs begin to accumulate fat (raw fat) to prepare for winter. At this time, catching meat is fat and full, irresistible deliciousness~
Selection points: Crab meat is fat and nutritious, the crabs that the people of Yantai usually eat are and stone-cliff red. To select the crab, there are certain requirements:
① Look at male and female, the male's abdomen is triangular and the female's abdomen is semi-circular, this is the simplest identification method. If you like to eat (fat), choose the female; If you like fresh crab meat, choose the male;
② Look at the back, the crab shell is brown or purple, and the shell is hard and clear, with a glossy appearance is better;
③ Look at vitality, you can turn it over, if it can quickly turn over, it indicates that it is very healthy, if it can not turn over, indicates that the life force is not strong;
④ Look at the hardness of the abdomen, use the thumb to squeeze, if it is hard, it means the meat is fat;
⑤ Look at crab legs, when lifting the crab body, the crab legs are hard and not loose, the most full is the best;
⑥ Weigh, if two crabs of the same size, which one is heavier is the meat more.
This is the list of seafood suitable for eating in each season, welcome everyone to Dalian tasting (images are from the internet
