10 Best Seafoods to Eat in Autumn: Are You Eating Right?

Seafood is a favorite for many, and autumn is the perfect season for it, so many people buy various types of seafood to cook at home. Today, the editor will introduce you to the 10 best seafood to eat in autumn. If you miss the seafood season, don't blame me!

1. Crab

In the golden autumn season, when chrysanthemums are fragrant and crabs are plump, it is the best time to enjoy them. Crabs are rich in protein, phosphorus, iron, and phospholipids, making them an essential therapeutic meal for autumn wellness, offering both delicious taste and health benefits. According to "Compendium of Materia Medica," crabs have the effects of relaxing muscles and replenishing qi, regulating the stomach and aiding digestion, unblocking meridians, dispersing various fevers, and resolving blood stasis.

Moreover, crabs are rich in protein but also high in cholesterol and purines. Gout patients should exercise self-control when eating them. People with colds, hepatitis, or cardiovascular diseases should avoid eating crab. In China, there is a tradition of eating river crabs around the Mid-Autumn Festival. However, crab is considered cooling in nature. Although delicious, it should not be consumed excessively, otherwise, a treasure can become harmful. When eating, it should be accompanied by ginger and vinegar or warm yellow wine to dispel the cold.

Mashed Potato Stew with Crab

2. Clam

Clams have tender meat, a fresh flavor, and are nutritious, making them the finest among clams and known as "the first delicacy under heaven." They also have high medicinal value. Research shows that every 100 grams of clam meat contains 10 grams of protein, 1.2 grams of fat, 2.5 grams of carbohydrates, as well as various minerals and vitamins like iodine, calcium, phosphorus, and iron. The clam shells contain calcium carbonate, calcium phosphate, magnesium silicate, iodine, and bromide salts. Modern medical research has found that a substance called "clam toxin" in clams has an anti-cancer effect that inhibits tumor growth. Its soft body contains a large amount of amino acids, proteins, and rich vitamins, especially high in histidine and arginine. Eating some clamshell foods in autumn is beneficial for nourishing yin and moistening dryness, promoting urination, and reducing edema.

Spicy Fried Clams

3. Oyster

Everyone says that September, October, and November are the best months to eat oysters, with the famous saying, "Chrysanthemums retain the autumn colors, and crab claws are plump." Oysters, known as "the milk of the sea," are rich in protein and zinc, which is crucial for the male reproductive system. Eating oysters can prevent dry skin, promote skin metabolism, and break down melanin, making them a rare beauty treasure.

Furthermore, the proteins in oysters contain various excellent amino acids that have detoxifying effects, removing harmful substances from the body. The taurine in oysters can also lower blood cholesterol levels, thus preventing arteriosclerosis.

Oyster Porridge

4. Scallop

On the autumn dining table, scallops are a very popular seafood ingredient. Also known as sea fans, scallops have delicious, nutritious meat. Their adductor muscle, when dried, becomes "dried scallop," one of the eight treasures. Their meat is savory and highly nourishing, and their shells can be collected as beautiful decorations. Scallops are also rich in vitamin E, which inhibits skin aging, prevents pigmentation, and alleviates skin damage such as dryness and itching caused by skin allergies or infections.

Not only that, scallops can also inhibit cancer and effectively prevent cancer, reducing the incidence of cancerous changes. They can delay and inhibit the growth and spread of cancer cells, causing cancer cells to degenerate and atrophy. There are many ways to eat scallops, with steaming and boiling being the best. Restaurants often offer dishes like "Steamed Scallops with Vermicelli and Garlic" and "Steamed Scallops with Golden and Silver Garlic," as well as braised scallops. In fact, cooking scallops requires attention to heat; overcooking can ruin the flavor, of course, freshness is most important.

Steamed Baby Cabbage with Scallop and Vermicelli

5. Sea Bass

November is the prime season for sea bass, when the fish is particularly plump and nutritious. It has the dual benefits of moistening dryness and nourishing the stomach, making it the top choice for autumn nourishment. Traditional Chinese medicine believes that sea bass is sweet and neutral in nature, tonifying the liver and kidneys, strengthening the spleen and stomach, and resolving phlegm and relieving cough. For those with weak digestion, it has excellent nourishing effects. Additionally, sea bass blood contains a significant amount of copper, an essential mineral for maintaining the normal function of the human nervous system and participating in the functional expression of key enzymes in several metabolic processes. It begins to plump in autumn, and by late autumn and early winter, it accumulates the most nutrients.

Steamed Sea Bass